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The focus of this class to give you a good understanding of chocolate, the different types and uses of ganache in recipes as well as how to temper chocolate at home to create different decoration pieces.
Date and time: Saturday 08 June, 1pm to 4pm/4:30pm
Duration: 3 to 3.5 hours
Allergens: Please note our venue has traces of wheat, dairy, and tree nuts.
Location: L'Atelier VANIYE. 1/42 Selwyn Street, Onehunga, Auckland 1061
Hands-on baking classes | Dessert class | Pastry class | Chocolate Tempering
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