Artisan Chocolate: Truffles & Seed Tempering

Artisan Chocolate: Truffles & Seed Tempering

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