Home Courses - The School of Artisan Food Artisan Chocolate Artisan Chocolate: Table Tempering, Chocolate Bars & Bark

Artisan Chocolate: Table Tempering, Chocolate Bars & Bark

£125.00

Beginner , Intermediate

Duration:

Half-Day-(PM)

Timings:

13:00 - 16:30

Course start dates:

17 Sep 2026

Hourly Schedule

Time

13:00
Arrival & welcome

13:30
Course Start

16.30
Course End

Join world-renowned chocolatier Paul A Young for this hands-on half-day masterclass focused on table tempering, one of the most important techniques in professional chocolate making.

Under Paul’s expert guidance, you’ll learn how to temper chocolate using traditional methods, gaining a deeper understanding of the science behind crystallisation and the skills needed to achieve chocolate with exceptional shine, snap and stability.

Throughout the session, you’ll put your newly tempered chocolate to use, creating a selection of artisan chocolate bars and handcrafted bark. You’ll experiment with coloured cocoa butter, flavour combinations and a variety of inclusions, discovering how professional chocolatiers use decoration, texture and taste to create distinctive products.

Whether you’re looking to build on your existing chocolate-making skills or learn a new artisan craft, this creative masterclass will provide practical techniques you can confidently recreate at home.

What You’ll Learn

Through a combination of demonstrations and hands-on chocolate making, you will:

Master the fundamentals of traditional table tempering
Understand chocolate crystallisation and how it affects texture, shine and stability
Learn techniques for decorating moulds with coloured cocoa butter
Create artisan chocolate bars with professional finishes
Explore how flavours and inclusions can enhance chocolate
Make beautifully presented chocolate bark
Gain confidence working with tempered chocolate at home
Learn how to achieve consistent, glossy results every time

Techniques Covered

During the course, you’ll gain practical experience in:

Table tempering
Chocolate crystallisation
Coloured cocoa butter decoration
Adding inclusions and flavours
Moulding chocolate bars
Creating chocolate bark
Chocolate finishing and presentation

What You’ll Make

During the masterclass, you’ll create:

Professionally tempered chocolate
Artisan chocolate bars
Handcrafted chocolate bark
Decorative chocolate pieces using coloured cocoa butter techniques

Who Is This Course For?

This course is ideal for chocolate lovers, home bakers, aspiring chocolatiers and anyone interested in learning professional chocolate-making techniques. Whether you’re completely new to tempering or looking to refine your existing skills, you’ll leave with practical knowledge, greater confidence and a collection of beautifully crafted chocolates to enjoy or share.

No previous chocolate-making experience is required, although this course also provides an excellent next step for those looking to expand their artisan chocolate repertoire.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Paul Young

Paul Young

Paul A. Young is one of Britain’s best-known and most respected chocolatiers, celebrated for his innovative approach to fine chocolate and his passion for artisan craftsmanship. After training in hospitality and working as Head Pastry Chef under the legendary Marco Pierre White at The Criterion and Quo Vadis in London, Paul developed a reputation for exceptional flavour pairing, technical expertise and creative chocolate making.

In 2006, he opened the first Paul A. Young Fine Chocolates boutique in London, helping to redefine the British chocolate scene with fresh, handmade chocolates crafted without preservatives and inspired by seasonal ingredients and bold flavour combinations. His work has earned numerous industry accolades and international recognition, establishing him as one of the leading voices in contemporary chocolate making.

A familiar face on television, Paul has appeared on programmes including Saturday Kitchen, This Morning and Junior MasterChef, sharing his expertise with audiences across the UK. He is also the author of acclaimed chocolate books including Adventures with Chocolate and Sensational Chocolate, which have inspired both home cooks and professional chocolatiers alike.

Known for his engaging teaching style and wealth of industry knowledge, Paul is passionate about passing on the skills and techniques behind artisan chocolate making. This masterclass offers a rare opportunity to learn directly from one of the UK’s most influential chocolatiers and gain hands-on experience in creating beautiful, handcrafted chocolates.