A real shift
Temper and mould, make ganache, cap and pack, with careful temperature and humidity control.
Skills that matter
- Tempering
- Ganache and fillings
- Moulding
- Precision
- Packaging
Qualifications
- Specialist chocolate courses
- Level 3 Patisserie and Confectionery
- Level 2 Food Safety
Where it leads
- Chocolatier
- Chocolate business owner
- Pastry chef
- Bean-to-bar maker
What we'd ask on the show
- Easter at a chocolate shop
- Cocoa prices and ethics
- Bean to bar