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Masterclass
Artisanal Chocolate Truffles
in association with HAFELE

Learn to create stunning truffles with our signature flavouring methods and recipes in this exciting chocolate truffle making class.

2:00 pm – 5:00 pm
Saturday, 4th Nov 2017
Hafele Design Centre, Okhla, New Delhi
INR 3900 per person

6:30 pm – 9:30 pm
Tuesday, 5th Dec 2017
International Coffee & Chocolate Expo, Riyadh
SAR 400 per person

Register Below

Chocolate Truffle Making Class

If there’s anything more delectable than eating a chocolate truffle, it is the process of learning to make one.

Class Overview

Everyone loves a good chocolate truffle, but only a few know how and why they taste as good as they do. In this workshop, you will learn the secrets of the perfect truffle: how to prepare and flavour cream based ganache, what flavour combinations to use, how to cut, roll, enrobe, dip, and pipe your chocolate truffles, and how to decorate your creations using tools and edible embellishments. We will give you a glimpse of professional truffle making techniques used by the world’s top chocolatiers, and arm you with our best recipes and troubleshooting tips, so you’ll be ready to make and enjoy your own chocolate truffles whenever the occasion or the craving calls.

Course Prerequisites

You do not need any specialised knowledge or prior culinary experience to attend this chocolate truffle making course. The workshop starts with some novice recipes such as the plain chocolate ganache and hand-rolled truffles, which are easy to make and utterly delicious. These recipes form the building blocks for more elaborate recipes and are an indispensable part of a chocolatier’s fundamental skillset. Once you’ve mastered the basics, we raise the intensity by giving you some clever twists on the classics, followed by more advanced techniques. If you are a trained chocolatier or culinary professional, this class is perfect for you to add to your chocolate repertoire and hone your craft.

Recipes & Techniques

You will create a variety of truffles, representing their evolution through shapes and presentations, using several different methods to emulsify and flavour your ganaches. You will gain an understanding of how the flavouring agents - fruit purees, nuts, essential oils, herbs, spices, and liqueurs - impact your confections, and how the different cooking methods and ingredients affect the truffle's texture, creaminess, nutritional content and shelf life. The following techniques will be covered:
  • Hand-rolled truffle process
  • Piped truffle process
  • Enrobed truffle process
  • Deposited truffle process

Learning Elements

  • How to prepare cream based ganache.
  • How to flavour your ganache and what combinations are the best.
  • How to cut, hand roll or pipe your chocolate truffles.
  • How to use professional dipping forks and other equipment.
  • How to enrobe, dip and roll your chocolate truffles.
  • How to decorate your chocolates using dipping forks and edible decorations.
  • How to make chocolate truffles at home without any special equipment.
  • How to store your chocolate truffles.

Register