“I’m as in love with chocolate making as I was when I made my first truffle. I believe that handmade chocolates should be just that – hand made from beginning to end without the use of artificial flavours, stabalizers and preservatives. This allows the ingredients to really shine and gives the artist license to get creative with their flavours and ideas” – Paul A Young
Have you always wanted to learn the wonderful skill of tempering chocolate like a pro chocolatier? Are you drooling at the idea of the perfect sea salted caramel truffle? This course will cover all the skills…