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In Person

Master Chocolate Artistry and Technique

CLASS ID:
WSSMCAT00

Master the art and science of fine chocolate in this intensive two-day course. Learn professional tempering methods, create shiny, molded bonbons, formulate ganache fillings, apply transfer sheets and colored cocoa butter techniques, and build elegant chocolate décor while mastering production, finishing, and storage standards.

$849.00
Duration:
2 days
Level:
Advanced
Thu, May 21 thru Fri, May 22
Limited Seats Available
Thu, Sep 10 thru Fri, Sep 11
Limited Seats Available
Fri, Nov 13 thru Sat, Nov 14
Limited Seats Available
Choose Session

Class Description

Elevate your chocolate skills in this immersive two-day professional workshop focused on precision, technique, and artistic presentation. Through guided demonstrations and hands-on practice, you’ll develop the technical foundation and creative confidence needed for consistent, high-end chocolate work.

In this class, students will:

  • Master multiple chocolate tempering methods, including seeding, tabling, and Mycryo
  • Control viscosity and crystallization to achieve consistent shine, snap, and structure
  • Formulate and pipe smooth, balanced ganache fillings suitable for professional production
  • Apply color using cocoa butter techniques, airbrushing, and transfer sheets
  • Create molded bonbons with polished shells and clean finishes
  • Design and construct advanced chocolate décor elements and a small showpiece
  • Learn professional standards for finishing, displaying, and storing chocolate products

Who This Class Is For

Ideal for students with some prior exposure to chocolate work who are ready to build stronger technical skills and artistic control in tempering, molded bonbons, ganache formulation, and professional chocolate finishing; participants should be prepared to stand and work for most of the class. Students will receive a Wilton Sweet Studio Masters Certificate of Completion.