Introduction to Chocolate Making


This is the ideal one-day course for anyone with a passion for all things chocolate. As you master the art of producing your own artisan chocolate, you’ll gain the skills, confidence and knowledge to be able to satisfy your sweet tooth with delicious home-made treats.

Shelly Preston is an experienced patissière and chocolatière who runs her own bean to bar chocolate lab close to the School. One of our most popular teachers, Shelly will encourage you to experiment with a range of sweet and savoury flavours. You will explore the attributes of various beans, learning how and where they are grown.

This hands-on day will begin with a chocolate tasting, leading on to an overview of various chocolate making techniques. You will learn about the importance of tempering and be given the opportunity to try it as you work in pairs to create delicious products including:

  • Chocolate bars
  • Truffles
  • Ganache
  • Salted caramels.

Everything you make will be available for you to take home. Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

‘Fantastic! Friendly, helpful and pitched just at the right level.’

‘A very enjoyable day with a great insight into chocolate making, I really enjoyed her practical and the fun side.’

'Shelly was a superb teacher full of very good information, professionalism and very efficient.'


Sun 29th Oct 2017

Places left: YES

Sat 10th Feb 2018

Places left: YES

Sun 11th Feb 2018

Places left: YES


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £145.00

Subjects: Chocolate


Shelly Preston

Book Now

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mike's Fancy Cheese

Mike's Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup