Chocolate Masterclass Level 2
Tempering chocolate is one of those techniques that sounds impossibly technical — temperatures, seeding, the difference between chocolate that sets glossy and snappy versus dull and soft.
It's also one of the most satisfying skills to finally crack.
Students who have struggled with chocolate for years leave this class saying the same thing: "I can't believe I can do this now."
Whether you're booking for yourself or giving this as a gift, it's the kind of class people ask about doing again before they've even left.
Join us for our NEW Level 2 Chocolate Masterclass: Chocolate Ganache & Truffles!- The science of ganache and what types of chocolate to use for formulations
- Basic ganache ratios and how to create custom infusions
- How to fill, cap, roll and garnish truffles
- How to temper couverture chocolate
-
How to make chocolate bark with elegant inclusions
FAQ: Chocolate Classes
Is this class suitable for beginners?
Chocolate Masterclass Level 1 is great for beginners, no experience needed. Levels 2, 3, and 4 build on Level 1's fundamentals and are designed for chocolate lovers who've already taken the earlier level(s), so we recommend starting with Level 1 if you're new to chocolate work. If you have not taken Level 1, we still welcome you to join as our Chef does everything step by step and will make sure each level you take is a success!
How long is each class?
Level 1 is 2 hours. Levels 2, 3, and 4 are each 3 hours.
What will I learn and make in each level?
-
Level 1 (Fundamentals): the science of tempering, plus mendiants, dipped pretzels, cornflake rochers, and hazelnut dragées
-
Level 2 (Ganache & Truffles): ganache ratios, custom infusions, filling/capping/rolling truffles, and chocolate bark, go home with dipped strawberries, mendiants, and two types of truffles
-
Level 3 (Bonbons & Meltaways): professional bonbon molding, ganache filling, tempering, and rich chocolate meltaways
-
Level 4 (Enrobing, Caramel, Toffee & Orangettes): cooking caramel and sponge toffee from scratch, then hand-dipping and enrobing in tempered chocolate
-
Eclairs, Choux & Cream Puff Masterclass: choux pastry from scratch, piping éclairs and profiteroles, pastry cream, and glossy chocolate ganache
Does this class contain allergens?
Yes. Levels 1 and 4 contain tree nuts, coconut, and sesame seeds, and may contain peanuts. Level 2 contains tree nuts, coconut, and dairy, and may contain peanuts and sesame. Level 3 contains dairy and coconut, and may contain tree nuts, peanuts, and sesame. Please let our team know about any allergies in advance so we can guide you accordingly.
Do I need to bring anything with me?
No, all ingredients and equipment are provided across every chocolate class. Just bring yourself.
Will I get the recipes afterward?
Yes all classes at Le Dolci Culinary School in Toronto come with recipes mailed to you before or after class.
Not sure if this class is right for me, what should I do?
If you're ever in doubt about whether a class fits your skill level, you're welcome to call us before booking to chat it through.
Is this a good gift idea?
Definitely, all of our chocolate classes are popular gifts for chocolate lovers and anyone who loves to learn and explore and create with food.
How much will I take home?
Amounts vary by class.
