Transform your Easter into a delicious and unforgettable experience!

Our exclusive workshop offers an immersive masterclass where you will learn to hand-temper chocolate, create your own decorated Easter egg, and develop essential chocolatier skills.

This unique event is perfect for chocolate lovers, gastronomy enthusiasts, and anyone looking to explore their creativity using high-quality chocolate.

What Will You Learn?

• Hand-tempering techniques to achieve glossy and crisp chocolate.
• Cocoa butter painting to personalise your Easter eggs.
• Chocolate moulding and crystallisation using professional moulds.
• Creative decoration and handmade truffles filled with caramel and spreads to transform your Easter egg into a true masterpiece.
• Finishing and professional packaging to add a sophisticated touch to your final creation.

What’s Included?

• High-quality Belgian chocolate from Callebaut, renowned for its excellence and sustainability.
• All necessary materials: moulds, spatulas, brushes, coloured cocoa butter, premium packaging, and more.
• Complimentary hot drink to enjoy during the experience.
• Exclusive Ebook: "The History of Chocolate" – a deep dive into its origins, traditions, and techniques.
• Personalised experience with small class sizes for individual support.

Workshop Schedule (2-hour session)

• Introduction (10 min) – Overview of tempering and materials.
• Hand tempering (30 min) – Demonstration, supervised practice, and cocoa butter painting.
• Egg moulding (20 min) – Filling the moulds and crystallisation in the fridge.
• Decoration and handmade truffles (40 min) – Making truffles filled with caramel and spreads while the eggs set.
• Final touches and packaging (20 min) – Unmoulding, finishing touches, and Q&A.

Bonus: Exclusive Mini Ebook

Each participant will receive an exclusive Ebook on the history of chocolate, exploring its origins, evolution, and key techniques.

Secure Your Spot Now!

Don't miss this opportunity to learn from experts and create stunning Easter eggs worthy of a professional chocolatier.