Introduction to Chocolate Tempering
Beginner-level course introducing chocolate production, tempering techniques and the creation of solid chocolate pieces.
About this course
The course introduces chocolate tempering through a bean-to-bar lecture and examination of the raw ingredients used to produce chocolate. Participants are then guided through the tempering process step by step before making a variety of solid chocolate pieces. Teaching combines background information on chocolate production with an instructor-led practical demonstration of tempering and its application.
What you'll learn
- Describe the bean-to-bar context and raw ingredients associated with the chocolate used on the course.
- Follow the chocolate tempering process step by step.
- Produce a variety of solid chocolate pieces using tempered chocolate.
Is this course right for you?
The course is labelled Beginner, indicating an introductory level for learners developing familiarity with chocolate tempering. Participation involves listening to a lecture, examining raw ingredients and following a guided process to make solid chocolate pieces. The source does not state whether previous experience is required.
Where this course runs
Le Cordon Bleu London
Cookery, pâtisserie, baking and wine short courses
20 baking courses on Learn.LondonUpcoming classes
1 class
Selected date
Sat 10 Apr 2027
08:00 – 14:00 • 1 day
£269
Le Cordon Bleu London, Bloomsbury
Baking team
Book this class →
