Chocolate Masterclass Level 4Tempering 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

and leave with a box that looks like it came from a Parisian patisserie's window

and fun Taylor Swift-inspired accents

You will be provided with unbaked sugar dough to roll out and make into your desired shapes

colour—your child designs their own holiday masterpiece

pumpkin pie filling and how to decorate the top of your pie with dough cut outs

June 4 & 30 - End of year

Enjoy your aperitivo while your bread bakes

A Culinary Journey Through Italy & France 🇮🇹🇫🇷

American & Swiss meringue buttercream recipe (emailed to you after class)

Outcome: Leave with a beautifully decorated "Swiftie" friendship bracelet themed cake

A new cake every week for a month

How to efficiently enrobe using expert techniques