Home Courses - The School of Artisan Food Artisan Chocolate Introduction to Artisan Chocolate

Introduction to Artisan Chocolate

£250.00

Beginner , Intermediate

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

18 Sep 2026
14 Apr 2027
15 Apr 2027
12 May 2027
13 May 2027

Hourly Schedule

Time

9:00
Arrival & welcome

9:30
Course Start

16.30
Course End

Chocolate making is a truly captivating artisan craft, combining creativity, precision and a deep understanding of ingredients.

From tasting fine bean-to-bar chocolate and learning the art of tempering, to crafting perfectly finished truffles and bonbons, every stage offers the opportunity to develop skills used by professional chocolatiers around the world.

Join world-renowned chocolatier Paul A Young for this immersive hands-on masterclass and discover the techniques behind exceptional artisan chocolate. Renowned for his innovative approach to flavour and commitment to quality ingredients, Paul will guide you through the processes used to create beautiful handcrafted chocolates with outstanding flavour, texture and presentation.

Throughout the day, you’ll explore the journey of chocolate from bean to bar, develop essential tempering and moulding skills, and gain practical experience creating a range of artisan chocolates. Alongside demonstrations and expert guidance, you’ll learn the techniques needed to recreate professional-quality chocolates in your own kitchen.

What You’ll Learn

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

Develop an understanding of fine chocolate and bean-to-bar production
Learn professional chocolate tempering techniques
Explore different types of ganache and their applications
Gain confidence moulding and filling chocolate bonbons
Learn traditional truffle-making techniques
Discover methods for decorating and presenting artisan chocolates
Develop skills that can be replicated at home

What You’ll Make

During this immersive masterclass, you will create and experience:

A guided tasting of bean-to-bar chocolate, exploring flavour, origin and quality
Smooth and silky water ganache
Rich and indulgent cream ganache
Handmade sea salted caramel
Decorated chocolate bonbon shells using coloured cocoa butter techniques
Tempered chocolate with a glossy finish
Moulded sea salted caramel bonbons
Hand-rolled artisan chocolate truffles
Enrobed truffles finished using traditional chocolatier techniques
A variety of chocolate decoration and finishing styles
Beautifully presented chocolates ready for gifting or sharing

Techniques Covered

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

Chocolate tasting and flavour evaluation
Tempering chocolate
Ganache making
Moulding and shell preparation
Filling and sealing bonbons
Enrobing truffles
Chocolate decoration and finishing
Presentation and packaging techniques

Who Is This Course For?

This course is perfect for chocolate lovers, home bakers, aspiring chocolatiers and anyone interested in developing artisan confectionery skills. Whether you’re completely new to chocolate making or looking to refine your technique, you’ll leave with practical knowledge, professional insights and the confidence to create stunning handmade chocolates at home.

No previous chocolate-making experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.

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.