Chocolate Tempering Class
You will learn how to melt, temper, and crystallize chocolate manually,
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Master the foundation of professional chocolate work in this essential hands-on class. You will learn how to melt, temper, and crystallize chocolate manually, achieving that perfect shine, snap, and smooth texture every time.
You’ll also discover how to mold and decorate chocolate, create simple fillings, and understand how temperature affects the final result.
You will learn:
- Understanding real chocolate vs compound
- Manual tempering techniques (tabling & seeding methods)
- Working with dark, milk, and white chocolate
- Recognizing correct temper and fixing mistakes
- Molding, filling, and demolding
- How to store and handle tempered chocolate properly
Bonbon Flavors Covered
What you'll learn exactly
01
Gianduja Hazelnut
02
Caramel Passionfruit
03
Raspberry Chocolate Noir
Local & International Experience with Chef Mohamad Bazzi (right)
With over 17 years of experience in pastry and chocolate, I’m here to share my passion, creativity, and everything I’ve learned along the way.
In my classes, you’ll explore modern French pastry, fresh bakery, and chocolate fillings, all with a focus on bold ideas and real technique.
I’m excited to help you grow, experiment, and find your own style as a pastry chef.
