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As part of the L3 Vocational Diploma Food Science and Nutrition,
we welcomed an experienced chocolate engineer into school to deliver a workshop focussing on couverture and chocolate engineering.
We explored the art and science of chocolate tempering, chocolate truffle making and decoration techniques.
Working independently to produce a fantastic selection of chocolate bowls, filled with chocolate spheres and truffles.
It was really interesting to gain an insight into career pathways, the chocolate making process and its history, as well as chocolate tasting from origins around the world – and pure cacao for those of us brave enough to try!
A brilliant workshop for all! Thank you HollyChocs.