You will learn: How to temper chocolate How to make cocoa butter colour Learn how to splatter, brush, and flick cocoa butter colours to create the design of the shell of the mould chocolate. How to cap of the bottoms of the chocolates. Learn how to make a ganache and a caramel filling. How to flood the mould with chocolate to create a fine shell. You will take home: All notes on tempering and recipes 22 x Moulded chocolates with cocoa butter decoration filled with a raspberry caramel 22 x Moulded chocolates with cocoa butter decoration filled with a passion fruit ganache