During this 2.5-hour workshop you’ll learn how to temper chocolate and, from it, craft 2 types of Belgian chocolates.
Pralines: The most famous Belgian chocolate, consisting of a delicate chocolate shell with a creamy filing. You’ll learn how to make both the shell and the filling from scratch!
Mendiants: Chocolate discs studded with dried fruits. Crispy and delicious!
You’ll make at least 30 chocolates, which you can either eat on the spot or take home to family and friends.
With our easy technique and chocolate theory, you’ll be able to make your own chocolates once you return home!
NOTE: we take up to 21 participants per workshop due to the popularity of this activity. We break the group in 2 teams of 10 and then you work at 2 or 3 participants per chocolate tempering .
Looking forward to meeting you in Brussels,
Agathe, Cristina, Dilek, Naz, Aure & Titch