During this Masterclass I will take you into the world of "Cacao" food of the Gods, the Maya & the Aztecs, with some facts about the history of the magic bean.
I will also share with you a brief history of all the processes to transform the cacao into chocolate, the difference between chocolate and a couvertures, and what is a ganaches.
What is tempering chocolate and why is so important "The secret of the Chocolatiere " the chemistry behind will be an important point to know, even If I will do the hard work for you! What chocolate does to your brain.
Followin this little introduction, the real fun beggings with "Hands on chocolate" Makind delicious signature truffles, dipping, painting, decorating (using natural and unique choco deco) piping, packaging and tasting single origin couverture including the new and delicious Ruby chocolate! A final picture will be taking for fun and good memories for long to remember.