Chocolate Essentials
Food & Beverage
A course by
New Zealand School of Food & Wine
A one-day or two-evening hands-on workshop teaching essential chocolate skills, including tempering, ganache, chocolate runouts, and creating a variety of chocolate treats to take home. Taught in a professional kitchen by a chef-tutor.
NZ$225
inc GST
Enquire about international pricing
NZ$225
inc GST
Enquire about international pricing
Core skills this course teaches
Master chocolate tempering
Learn how to properly melt and temper chocolate so it finishes shiny and smooth.
Create chocolate piped designs (runouts)
Use melted chocolate for piping shapes and decorating through runout techniques.
What You're Signing Up For
The Chocolate Essentials course is a short hands-on class designed for those wanting to gain confidence and skill in working with chocolate. Delivered over one day (or two evenings) in a professional kitchen, participants are guided by an experienced chef-tutor. Covering the fundamentals of chocolate ingredients, temperature management, and practical techniques, students will make a range of chocolate products including gateau, ganache, and spun sugar. Upon completion, students take home their chocolate creations and gain practical insight for cookery or home use.
Course Content
- Introduction to chocolate types and fundamentals
- Tempering chocolate for shine and finish
- Runout skills: piping shapes and chocolate designs
- Making ganache and understanding its multiple uses
- Creating chocolate gateau
- Spun sugar techniques
- Preparation of various chocolate treats to take home
- Best practices for chocolate handling and finishing
What you need to know first
Aged 17 or over
English language recommendations: NCEA Level 1 or IELTS 5.0
Find these employment opportunities
Basic skills for entry-level work in food production or pastry kitchensEnhanced capability for home confectionery or chocolate work
