Soft-centred Chocolates | Sept 18th PM | £55

Sunday  2pm - 4.30pm | Led By Allan Davison-Collier

Allan Davison-Collier has had extensive experience in London's Mayfair hotels and worked in Paris developing his skills as a Chocolatier.  He has been a judge at Hotel Olympia and the Association of Chocolate Awards in London.  Learn about handling white chococlate and making soft-centred creations that look really professional.

Let’s enter the world of soft white chocolate from Switzerland and tangy African mangoes blended with double cream to produce a gorgeous mango and white chocolate ganache. We will then “Chemise” professional Polycarbonate chocolate moulds with yet more white chocolate and then fill them with the Ganache. Then more chocolate to finish off - and then we wait. Once turned out they will be crisp and shiny, as well as just the best mango and white chocolate delights that you have ever tested.

This class is hands-on and busy with ingredients, equipment and aprons all provided plus we do the washing up!

Whatever your skill level the small group size enables you to get plenty of attention, whether you want to be helped or stretched.  You will be working in a friendly and sociable environment.

By the end of the session you will have plenty of delicious chocolates packaged beautifully with ribbons and bows to take away and enjoy with family and friends………or NOT!

Why not make a day of it and come to the Chocolate Experience in the morning? If attending for the whole day, we will provide you with a tasty Vaughan's Kitchen lunch for no extra charge. 

 
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