Home Courses - The School of Artisan Food Artisan Chocolate Artisan Chocolate: Truffles & Seed Tempering

Artisan Chocolate: Truffles & Seed Tempering

£125.00

Beginner , Intermediate

Duration:

Half Day (AM)

Timings:

09:00 - 12:30

Course start dates:

17 Sep 2026
15 Jan 2027

Hourly Schedule

Time

9:00
Arrival & welcome

9:30
Course Start

12.30
Course End

Master the foundations of artisan chocolate making with world-renowned chocolatier Paul Young.

Discover the secrets behind beautifully crafted handmade truffles in this immersive hands-on masterclass, where Paul Young shares the professional techniques that form the cornerstone of fine chocolate making.

Perfect for beginners and passionate home chocolatiers, this course focuses on the essential skills needed to create silky smooth ganaches, perfectly tempered chocolate and elegant handcrafted truffles. You’ll gain a deeper understanding of the science behind chocolate while developing practical techniques you can recreate with confidence at home.

Throughout the class, Paul will guide you through the process of creating rich, stable ganaches using both cream and water, before exploring how to elevate your chocolates with carefully balanced flavours including herbs, spices and essential oils. You’ll then learn the traditional art of hand-rolling truffles before mastering seed tempering – the fundamental tempering method every chocolatier should know. Understanding the crystallisation process is the key to producing chocolate with a flawless shine, satisfying snap and smooth finish.

The day concludes with creative decorating techniques, using piping skills, cocoa powder and fat-soluble colours to give your truffles a professional artisan finish. You’ll also learn best practices for storage and shelf life, ensuring your chocolates taste as exceptional as they look.

What You’ll Learn

Creating silky smooth cream and water ganaches
Flavouring ganaches with herbs, spices and essential oils
Traditional hand-rolling techniques for artisan truffles
The fundamentals of seed tempering chocolate
Understanding chocolate crystallisation for perfect results
Decorating truffles using piping techniques, cocoa powder and fat-soluble colours
Best practice for storage and shelf life

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.