This series of classes will give you a solid foundation of techniques, methods and recipes that will become the backbone of your chocolate work. 

You will continually draw on the recipes covered in these classes to create new and exciting chocolates beyond what is covered in the lessons. 

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By making the recipes and practicing the techniques and methods outlined in this series of classes, you will lay a solid foundation of understanding how to create fillings that have a long shelf life, the fluidity needed for piping and settling into a chocolate shell and how to get the most flavour into every bite.

Each of these lessons teaches you how to make different fillings that are the key to every chocolate that I make. Be that hand painted bonbons, simple chocolate shells, bars and enrobed chocolates. 

Stone Ground Nut Butters & Pralines

  • Making silky smooth nut butters in a stone grinder will save you a lot of money.
  • It allows you to control the level of roast (flavour) and the consistency of your nut and seed butters.
  • You can sweeten your butter during the grind – no more grittiness from coconut sugar.
  • Use your own nut and seed butters to make pralines for your filled chocolates and bonbons.
  • Nut butters and pralines both have a long shelf life making them an optimal filling.

Pralines Deep Dive

  • Pralines are a core element within chocolate and dessert making.
  • Learn how to make and use a wide variety of pralines for different uses.
  • Pralines can be used to layer bonbons, create crunchy layers in filled bars or made into little chocolates unto themselves.
  • Due to their versatility, and the ability to control their consistency, they can also be used as a piped filling inside dried fruits.
  • Use alcohol to make pralines that can be set into a frame and cut, in a silicone mould or piped into a chocolate shell.
  • Pralines have a great shelf due to their low (no) water content.

All Natural Caramels

  • Caramels that are free from refined sugars, dairy and gluten. 
  • Gooey, stretchy caramels without any nasty ingredients or artificial flavours.
  • Use a wide array of natural sweeteners such as maple syrup, coconut sugar/syrup, agave, rice syrup, honey, etc…
  • In this class, I show you my base recipe for a fantastic and very versatile caramel.
  • We make 3 different caramels using different sweeteners so you can see how they vary in the cooking process.
  • These took me years to perfect and I am excited to show you how to make them.
  • They have a great shelf life in a sealed shell of up to 6 months.
  • And can be stored in the fridge for up to 1 year.

Fruit Caramels

  • Working from the base recipes in the previous caramels class, we introduce fruit!
  • Learn how to make 3 fruit caramels using fruit juices.
  • In this class we make apple spice caramel, orange vanilla bean caramel and date cardamom caramel.
  • Each recipe uses a different sweetener and the date caramel is only sweetened with date.
  • After making these caramels, you can let your creativity run wild with ideas.
  • Another filling with a long shelf life of up to 6 months.

Boozy Caramel Ganaches

  • These caramel ganaches are my favourite way of incorporating alcohol into my chocolates.
  • Learn how to incorporate spirits and liqueur’s into your chocolates with ease.
  • Alcohol can add brilliant depth of flavour to your chocolates and also act as a wonderful, natural preservative.
  • We don’t use any fancy ingredients in this class. You can find all the ingredients at your local shop or online.
  • These caramels are sweetened using all natural, unrefined sweeteners such as coconut sugar, maple syrup and honey.
  • Because alcohol is a liquid, there are specific ways to incorporate it into your chocolates without compromising the texture or making things more complex than they need to be.
  • These caramel ganaches are a brilliant way to use alcohol of any kind (spirits and liquers) and retain the full flavour of the alcohol, while pairing it with matching flavours.
  • Recipes you’ll receive beyond what is demonstrated in the class
    • Mulled Wine Caramel – perfect for the Holiday season and beyond
    • Amaretto Sour Caramel – this one demonstrates transferring a cocktail into a chocolate
    • Spiced Gin Caramel – people love this one and it’s a good demonstration of using a strong spirit in chocolate
    • Espresso Martini Caramel – this is my favourite of them all, but I do love coffee. Again, transferring a cocktail into chocolate

Infused Caramel Ganaches

  • Infuse your chocolates with herbs, flowers, spices, teas and coffee
  • Bring exciting new dimensions to your chocolate by infusing your caramels with a wide array of delightful flavours and aromas.
  • Recipes you’ll receive in the class
    • Chai Tea Caramel Ganache – Like a chai tea latte
    • Hibiscus Rose Caramel Ganache – Floral and fruity
    • Lapsang Souchong Dark Caramel Ganache – Smokey lapsang souchong with dark chocolate
    • Earl Grey Caramel Ganache – Floral tones of bergamot
    • Vanilla White Chocolate Ganache: pairs well with all the caramels
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