Chocolate Classes
Chocolate lovers can learn all the tricks of the trade in a range of hands on chocolate workshops, master classes and education sessions being held across the Chocolate Rush weekend.
Learn everything you've ever wanted to know about chocolate. From cooking with chocolate, the range of different varieties to perfectly matching chocolate with wine and much more.
Choose from a range of deliciously informative hands on workshops and master classes including:
hands on chocolate presented by Savour Chocolate & Patisserie School
Get Hands On with Savour Chocolate & Patisserie School
Savour Chocolate & Patisserie School's internationally trained and award winning chefs, Drew Maddison, Kirsten Tibballs, Tim Clark, Paul Kennedy and Carla Gangi, will guide you in making a selection of delightfully tasty chocolates and pastries.
Chocolate Sculpture with Tim Clark
Let Tim Clark, Crown's Executive Pastry Chef, guide you in the art of constructing chocolate sculptures. Each participant will take home a mini chocolate showpiece to enjoy with family and friends.
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Chocolate Moulding with Carla Gangi
Savour Chocolate and Patisserie School's Carla Gangi will guide chocolate lovers through a detailed two-hour workshop in chocolate moulding. Take home a range of your own beautifully crafted chocolates.
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Chocolate Bars with Paul Kennedy
Learn the craft of making delicious filled chocolate bars and discs. The two-hour class focuses on a combination of textures and fillings in each bar and disc layered to create a remarkable finished product. All the products in class will be hand dipped not moulded. Test your skills with a range of delicious recipes!
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Plated Chocolate Desserts with Drew Maddison
Join F.Mayer's Drew Maddison for a delicious hands on experience in the art of making chocolate desserts. Learn how to create your own liquid centered chocolate pudding as well as a range of sauces, garnishes and souffles.
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Truffles with Carla Gangi
Discover or develop your ability at the art of traditional French truffle making. Master piped truffles and whipped butter fillings, learn to cut and roll ganaches in a range of flavours. You'll also learn a range of techniques for adding that special finishing touch to your truffles.
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Chocolate Garnishes with Paul Kennedy
Add both flavour and aesthetic depth to your cooking by learning to create practical garnishes which taste as good as they look. The garnishes and techniques covered in this course include striped cigarettes, curls, fans and coloured chocolate garnishes as well as sugar garnishes, and many more.
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Masterclasses presented by Callebaut
Join unique masterclasses with industry legends including Michael Rispe, one of France's finest patisserie chefs, Callebaut Technical Advisor, Jean-Marc Bernelin.
Watch, learn and practice the techniques of the experts. You'll be cooking up a chocolate storm in your own kitchen in no time!
Delectable Chocolate with Michael Rispe
If the taste of a delectable chocolate manipulated in a dessert created by a world leader in pastry appeals, then don't miss this one off opportunity to attend Michael Rispe's two masterclasses at Chocolate Rush.
Michael's resume reads so well it is hard to believe he is not older than he is.
Regarded as an innovator in his profession, Michael Rispe was previously the Executive Pastry Chef for the Gordon Ramsay Holding in London, overseeing the pastry section for the company's six restaurants including, Petrus, The Savoy, The Claridge's, The Connaught Hotel, Royal Hospital Road (Three Michelin Star Restaurant).
Prior to this Rispe has worked in a host of Michelin-starred restaurants in France.
Be sure not to miss the opportunity to learn from this master of chocolate.
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Showpiece to Praline with Jean-Marc Bernelin
Be inspired by one of the world innovators of chocolate Jean-Marc Bernelin in his only public appearance in Australia in two demonstrations.
Chocolate Show Pieces
If the rich aroma of exquisite Callebaut chocolate masterfully manipulated into a stunning chocolate show piece appeals you cant miss this Master Class.
Hand Made Chocolates
A true master of chocolate Jean Marc will inspire and captivate you with his demonstration on hand made chocolates. This will be a truly unique experience.
While completing his professional pastry studies at the Chamber of Commerce in Paris, Jean-Marc Bernelin, worked as an apprentice in a range of Parisian pastry shops.
In 1994 he was nominated as the best apprentice in France which set him in good stead for the stellar career path he has since paved.
Bernelin completed a stint as pastry cook in the Prime Minister's Office during his National Service and has since worked in top restaurants in both United Arab Emirates and Singapore.
At the 2002 World Gourmet Summit Bernelin was nominated the Inniskillin Pastry Chef of the Year.
Let this pastry master take you on a culinary adventure of a lifetime!