Current Cookery Courses
Sunday 2pm - 4.30pm | Led By Allan Davison-Collier
This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help you understand more about this wonderful ingredient. 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 the origins of cocoa from the Aztecs and how it was made into chocolate as we now know it. Make your own ganache and then hand mould into truffles - and then add yet more chocolate to finish! The shelf-life of truffles made todaymeans that they will be suitable to give as Christmas gifts.
What better way to spend a Sunday afternoon than learning how to taste really good chocolate, looking at melting, tempering, making ganache, piping, cutting, moulding by hand, dipping in chocolate and a variety of finishes and finishing materials.
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 (maximum 10) 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 truffles finished in four different ways that will be packaged and ribboned ready for you to take home. They make a delightful gift and are truly scrumptious.
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Special Dietary Requirements?
Let us know beforehand by calling us on 01380 530203 or tell us at the checkout...
Many of our cookery courses are suitable for vegetarians, vegans, and can often be adapted for those with food allergies or who are sensitive to some ingredients.
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Cancellation Policy: Vaughan's Cookery School
Transfers or refunds are available up to 15 working days before a class. No refund or transfer is available after this time.
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