This hands-on Chocolate Level 1 Masterclass explores the journey of cocoa from its ancient Mayan roots to modern innovations like pink "Ruby" chocolate. Participants dive straight into crafting bonbons and truffles with ganache made completely from scratch, while learning how to color molds with cocoa butter using airbrushing and other creative techniques. You will learn how to properly handle chocolate to get a glossy, crisp finish every time and prevent fat or sugar bloom. The course offers comprehensive practice with all essential tempering methods, from traditional tabling and seeding to using Mycryo and automatic machines. You will also experience a guided tasting of distinct single-origin chocolates to help you identify different flavor profiles and origins.

This hands-on Chocolate Level 2 Masterclass takes your skills to the next level by focusing on advanced production techniques for premium molded and slabbed bonbons. Participants dive straight into crafting premium molded bonbons with double-layer fillings, combining rich ganaches and vibrant gels. You will master professional decorating techniques, using different tools, custom methods, and airbrushing to color and design intricate molds. The course covers the production of cut ganaches and pralinés from scratch, including chablon techniques and using a confectionery guitar cutter. Finally, you will gain experience using an automatic enrobing machine and expert coating techniques to achieve a perfectly uniform, professional finish on every piece.