Working in chocolate has it’s perks, and one such perk I was fortunate enough to enjoy recently was a visit to the Exeter Cookery School to participate in one of their half day chocolate making and tempering workshops.
The course is advertised on the cookery school’s website as “two and a half hours of pure wicked indulgence”. That it certainly was! The chocolate got everywhere, in my hair, under my fingernails and on my face. I am certainly not complaining, as a practising chocoholic, I took every opportunity for some sneaky finger-licking.
The Exeter Cookery School is situated on Exeter’s quayside. Founded by Jim and Lucy Fisher, it has been offering cooking classes and courses since 2016. Jim was a fantastic host on the chocolate making workshop. He was both knowledgeable and encouraging while keeping the session at a good pace, and everyone laughing and enjoying themselves throughout.
Jim took us through the whole process of making a filled chocolate from start to finish. Step-by-step we made our own little bonbons under his excellent guidance and he willingly jumped in to perform the occasional rescue! We started by exploring the moulds used for filled chocolates, discussing where to purchase them, and cleaning techniques to ensure the best shine on the finished chocolates. We then learnt how to melt and colour cocoa butter to create a shimmery design which we painted onto the inside of the mould.
After this came the tempering. This was the part I was most looking forward to, as having dabbled at home (rather unsuccessfully), I was keen to learn from a professional and go away with some techniques that would be easy for me to continue with solo. Jim was very happy to answer my many questions, and I came away with what I believe to be a foolproof method… watch this space!
Using the dark chocolate (which we tempered ourselves), we created a thin shell inside the mould ready for the caramel filling. The shells were cooled and then the filling was piped in, cooled once more and then capped off with the remaining melted and tempered chocolate.
But of course, the most exciting part of the morning by far, was tipping the finished chocolates out of the moulds to marvel at how beautiful (if a little imperfect) they were. We then got to put our chocolates into a box to take home and share with our families. Leaving with chocolates and certificate in hand, I really felt as though I had accomplished something special and can’t wait to sign up for the next course! Don’t they look beautiful?
If you would like to attend Jim’s chocolate making course yourself (or indeed any of the other exciting workshops on offer at the cookery school) you can book on via their website. Click here to take you directly to the website.