Fun Chocolate Truffle Workshop

2 hours Class size 1 to 15     label $110

Celebrate the bittersweet (maybe mostly sweet) end of a working week, by making your very own chocolate, in this fun and playful class. Perfect for a casual and hands-on introduction to chocolate making, in a real chocolate factory. You won't be making chocolate from cocoa, but you will be making and enjoying amazing chocolate truffles.

You'll first whet your appetite, by learning about the history of chocolate and about how chocolate is made, as well as about the different types of chocolate. You'll do this while sipping on a hot chocolate, made from a 17th century recipe.

You'll then choose a mould and make your own yummy filled chocolate. Fill your mould with one flavour, or combine multiple flavours - the choice is yours.

While the chocolate sets, you can keep your hands busy dipping strawberries, marshmallows, Turkish Delights and nuts into your choice of milk or dark chocolate, in a lovely fondue.

Once the chocolate sets, you'll get to taste your creations, and you'll also get a box to take home the chocolates that you don't finish in the class (you'll be making a fairly big batch, so it's quite likely that you'll have leftovers!)

Throughout the class, you'll be provided with demonstrations and feedback from chocolatier Joseph, who's been running these workshops for almost 15 years.

Treat yourself to a fantastic time, and bring along a friend or someone special to make it even sweeter. Feel free to BYO if you think it will help to get those creative juices flowing.

The emphasis of this class is on having fun, enjoying and learning about chocolate. For a more in-depth class where you'll learn tempering and chocolate melting, try the ultimate chocolate making class.

Please arrive by 6.45pm for a 7pm start (Friday classes), or by 12.45pm for a 1pm start (Saturday classes)

What to bring
Chocolate making gets deliciously messy sometimes! Please bring an apron if you have one, and wear closed shoes. Hair protection will be provided.

209 Lilyfield Road, Lilyfield NSW

Fun Chocolate Truffle Workshop location
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Your teacher
Kimberley Chocolates
Kimberley Chocolates

Chocolatier since 1994

4.8 (483)

My name is Joseph, and I started Kimberley Chocolates to produce high-quality chocolates in Sydney. I held a BSc in Food Science and wanted to make great chocolate more accessible to our community, including by combining it with flavours like chilli, lemon myrtle, and quandong (Australia's 'native peach'). Kimberley Chocolates won the gold award at the Royal Easter Show Chocolate Competition, and I started to appear in the media more often. People started contacting me to learn more about chocolates, and I realised that there is a great need for chocolate education, and that's where our chocolate workshops started!

But my passions and skills don't just stop at chocolate, I've also spent my fair share of time in perfumeries. I'm qualified in Organic Chemistry and Food Science from the University of NSW and worked for many years with the extraction of oils used for fragrance and food flavouring as well as at Unilever in the laboratory producing and testing perfume. Six years ago, I studied perfumery and with his my newly-refined sense of smell and skills in producing olfactory compositions, I began creating my own perfume. This led to sharing my knowledge and skills with others and so I began running fun, hands-on perfume making classes in Lilyfield.

My teaching style is playful and fun, and very hands-on - the more sampling and laughing that happens, the better!

I was wondering if you would let me bring my daughter to this class? She is 6 but very keen to be a chef.

You can bring your daughter with you. You will both need to pay full price.

I am coeliac, will I be able to participate fully?

There is no gluten in the chocolate we use. There may be a trace of flour in the kitchen, but we do not use flour in the chocolate. We offer Turkish Delight and Marshmallow, it is best to stay away from that to be on the safe side. Thanks for informing me ahead of time; I will provide some glace orange peel to compensate.

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