This exciting course takes place over 2 days, the 22nd & 23rd April. If you adore chocolate in all forms this course is for you.
Join us and master chocolate tempering to create a mouth-watering selection of chocolates including Chocolate Ginger Caramel, Praline, Lime Ganache with a Feuilletine base and Raspberry & Rose Pâte de Fruit. You will also create an indulgent Chocolate Torte beautifully adorned with chocolate decorations and finishes. Bettys Head of Food and Drink Innovation, Claire Gallagher, will also join the course to share her experience and knowledge of Bettys chocolates from 'bean to bar'.