Learn how to make your own chocolate truffles, making a creamy ganache that’ll be rolled in a layer of tempered dark chocolate and decorated by hand. The perfect gift for a friend or loved one, or to indulge yourself!

You will begin by making your own water-based ganache that we can hand roll into individual truffles. While this sets in the fridge, we will investigate:

• Where and how cacao is grown across the world.
• The conditions that help create the flavour profiles of different origins of cacao.
• How we transform the beans into our much beloved bars of chocolate.

We will then taste a selection of different chocolates, including those from:

• South America
• Africa
• The Pacific Islands
• Southeast Asia

We will discuss the different characteristics of these chocolates, and will also explore milk and white chocolates, evaluating what makes these different.

You will then receive a demonstration of how to table temper dark chocolate before coating your truffles in a crisp layer of chocolate. We will then discuss as a group how these truffles can be adapted to make different flavors and fillings, before decorating our truffles and packaging ready for you to take home.

• Our Amazing Heritage: Learn at the National Bakery School, the oldest Bakery School in the UK
• Exceptional Facilities: enjoy your masterclass in our state-of-the-art teaching spaces
• Expert Guidance: our staff are passionate about all things baking, and even more passionate about sharing their expertise in fun and interactive sessions
• Share an experience: join together with friends or family to learn a new skill, or make them a delicious gift.

At the end of this course you will have:

• Learned how to make your own chocolate truffles.
• Explored the origins and production process behind chocolate making.
• Tasted lots of chocolate from around the world.
• Received an expert chocolate tempering demonstration.

Kieran Slator

Lecturer in Chocolate and Pastry

Kieran is a graduate of the National Bakery School and has since refined his skills as a chocolatier working in one of the industry’s best and most creative chocolate shops. From developing delicious truffles and filled chocolates to creating artistic showpieces, Kieran is passionate about all things chocolate, and has even collected a few awards for himself at the Academy of Chocolate, Great Taste Awards and International Salon Culinaire. 

He has worked in artisan bread bakeries and has been a development pizza chef as well as a producer of luxury chocolates, and is very passionate about sharing his experiences and chocolate expertise with you!

For information on our policies (payment, cancellation, terms and conditions, etc.) visit our general information page.

If you have a question that we haven’t answered here, please contact lsbushortcourses@lsbu.ac.uk and we will respond to your query within 24 hours.