Art of the Chocolatier, 9.30-16.00
Thursday April 23 & Saturday April 25 2020
Learn the skills necessary to produce eye catching high quality chocolate pralines and hand rolled truffles. Using seasonally and where possible sustainably sourced ingredients you will work with tempered chocolate and flavoured ganaches to produce your very own box of chocolates.
All sessions will be delivered by the former Royal Pastry Chef, Kathryn Cuthbertson MVO. During her 11 years working for The Royal Family highlights include creating and executing menus for state occasions, Royal Weddings and of course the Royal Family Easter celebrations at Windsor Castle.
All masterclasses will take place in the fully equipped 40-foot kitchen, you could not be in a more fitting setting for this special day.
Kathryn Cuthbertson MVO ©Jason Bye
What’s included:
One-day course tuition, combination of hands-on cooking and demonstration, coverss
· Chocolate overview
· Tempering
· Preparing moulds
· Using coloured cocoa butters and lustre dusts
· Chocolate marbling
· Sea salt caramel truffles
· Wild raspberry pralines
· Chocolate decorations
· Q & A
Q&A with Kathryn Cuthbertson & an insight into the Royal Collection cookery book
Refreshments on arrival
Delicious tastings and a light lunch and a glass of wine or local cordial
Tour of the Hall and kitchen gardens
Norfolk Pheasant Apron
Gift bag to take home, recipe hand out and a box of Kathryn Cuthbertson chocolates.
The day is suitable for all levels of experience and please note, lunch and end time may vary depending on class size
