We’re pleased to welcome Master Chocolatier, Andrew Thwaite to Leeds Cookery School this Spring!

Andrew has over 20 years’ experience studying and creating a wide range of confectionery. He has travelled the world, working with the finest chocolatiers around to develop adventurous flavour combinations and products. Basically, he lives and breathes the stuff!

If you share Andrew’s passion for all things chocolate, you’re in luck! He’s running a bespoke introduction to chocolate class with us on 31st March and 5th May.

During the class, Andrew will explain the process of turning cocoa beans into a bar of chocolate and help you to make sense of all the different grades and bean varieties available to buy during an introductory tasting session.

Next, you’ll learn the principles of chocolate tempering and have a go at the various methods you can use at home, including using a marble slab, as well as the seeding method.

You’ll take away:

  • Handmade Rochers and Mendiants.
  • Hand-dipped and rolled chocolate truffles.
  • Moulded chocolate shells with a ganache-based filling.
  • A chocolate lollypop and bespoke chocolate bar.

If this sounds right up your street or you’d like to learn more, take a look at our class programme  

More on Andrew here.