On this course you will learn how to temper Belgian couverture chocolate using the seed method. You will also make 100% raw chocolate (made from cocoa butter, cocoa and agave syrup or honey). Everything you make you will take home, bars, lollies and more. Also included is a demonstration on how to make truffles and you’ll get to embellish your chocolate with lustres and transfer sheets. Lunch, refreshments, cake & biscuits are all included.