You will learn: How to temper chocolate How to make cocoa butter colour How to cap of the bottoms of the chocolate’s bars. How to flood the mould with chocolate to create a fine shell. Learn how to spray, flick, splatter cocoa butter colours and using lined stencils to create the design on the bars. Learn how to make ganache's, caramel and biscuit/wafer bases to create multiple textures in the bar. You will take home: All notes on tempering and recipes 10 x Gourmet chocolate bars Sprayed chocolate bars with a salted caramel, Venezuela ganache with a cocoa nib biscuit.