Choose from the following options:
- Saturday 18th June – Caramel Master – 2.00pm – 5.00pm
- Sunday 19th June – Ganache Masterclass – 10.00am – 1.00pm
- Saturday 2nd July – Introduction to Chocolate – 10.00am – 1.00pm
- Saturday 2nd July – Introduction to Truffles – 2.00pm – 5.00pm
- Sunday 3rd July – Introduction to Chocolate – 10.00am – 1.00pm
- Sunday 3rd July– Introduction to Truffles – 2.00pm – 5.00pm
- Saturday 16th July – Introduction to Truffles – 10.00am – 1.00pm
- Saturday 16th July – Introduction to Chocolate – 2.00pm – 5.00pm
- Sunday 17th July – Introduction to Truffles – 2.00pm – 5.00pm
- Sunday 17th July – Introduction to Chocolate – 10.00am – 1.00pm
Caramel Masters
Caramels can be soft, gooey, or firm. But usually always delicious! There are many ways to make caramels, and this class is a great place to start. In this class, you will learn the basics of both a wet and dry caramel, and the variations to these so you know how to make gooey caramels, caramel sauces, hard/chewy caramels, and many other caramels – all from scratch! Nothing beats a home made caramel – no more caramel in a can for you! In this masterclass, we focus on the HOW to make caramels, including learning how the use of cream, butter, and cooking temperature, influence the caramels.
Ganache Masterclass
Ganache can be used as a filling for chocolates, or as an icing for cakes – and filling too. In this class, we make a ganache filling for a cake, then ice the cake using a beautiful shiny dark chocolate ganache. Yes, then we eat the cake and take some away!). You will also learn the art of flavouring ganache, to achieve width, depth and balance of flavour, which is a foundation for chocolate making. You will make some delicious lemon white chocolates as well! This is a must for cake makers and those interested in making true artisan chocolate.
Introduction to Chocolates
An Introduction to Chocolates is the ideal place to start if you have an interest in making chocolates. All the basic fundamentals of chocolate making are covered, including using professional chocolate moulds, making the perfect fillings for the chocolates (including how to get the filling inside the chocolate), dipping, and the basics of adding flavour. You also get your own recipe book to take away with the actual recipes used in class. An ideal prequel to Chocolates 101.
Introduction to Truffles
Truffles are the traditional hand rolled style of chocolate with a fairly firm centre and the famous “melt in your mouth” qualities. This class will provide you with the basics of truffle making, from the ganache through to the dipping/rolling of the truffle. Not only will you make some wonderfully decadent truffles in class (which you take away with you at the end), you will also leave with a simple method for making and flavouring truffles, which will allow you to make an almost infinite variety of flavours.
About Kako Chocolate School:
Kako Chocolate School, located in Glen Innes, Auckland, is a wonderful place for people of all skill levels to go and experience the art of fine chocolate making. Sweet your sweet-tooth alight with one of their incredible classes or courses that will only further your passion for these decadent morsels.
