Join us for a morning of making fresh cream truffles, creme caramel truffles and Easter Eggs. With a maximum of 8 people you will learn how to make ganache fillings, pipe truffles, temper chocolate and hand roll truffles.
Often a skill that escapes people at home, we learn two different methods of tempering chocolate. All this takes place at the award winning Artisan Bakehouse in Ashurst, nr Steyning.
This practical and fun workshop lasts around 4 hours and includes tea, coffee plus mid morning homemade cakes and a superb 2 course lunch with wine at this award winning venue.
Plus you'll go home with everything you create. That's around 15 decadent fresh cream truffles, 20 creme caramel truffles and a whole Easter egg!
To book your place please contact The Artisan Bakehouse directly on 01903 810 410 or email info@theartisanbakehouse.com
Location: The Artisan Bakehouse, Ashurst, West Sussex
Times: Arrival at 9.15am to start at 9.30am - finish around 1.30pm
Cost: £150 per person, including teas, coffees, cakes and a 2 course lunch with wine.
There will also be the opportunity to sample other chocolates during the Masterclass.
Please include a contact number on your booking in case we need to get in touch on the day
PLEASE NOTE THIS WORKSHOP IS BOOKED DIRECTLY WITH THE ARTISAN BAKEHOUSE - DETAILS ABOVE!
Please note we need a minimum of 6 budding chocolatiers for this masterclass to run.
You can choose from the following options when you checkout:
