For anyone wanting to dip their toe in the water (or indeed, tongue in the choccie) of what it is to work with chocolate, you have to do the Cocoa Black Chocolate Masterchef course.
Any' first day at school' nerves I had were immediately quelled when we were welcomed like old friends and plied with hot chocolate or great coffee which kept coming for the duration. The school itself was an Aladdin’s cave of everything chocolate; fountains, fillings, cocoa butters, edible glitters, moulds, boxes, ribbons and all the mystical ingredients for a serious choc-fest.
I spent the next two days gaining a real insight into chocolate itself, tempering, moulding, ganache and truffle recipes and all kinds of crafting techniques along with trade secrets and hints - all from the Chocolate Master herself.
For such a successful and celebrated chocolatier, Ruth is utterly understated, great fun and incredibly generous with her experience and expertise. She has a delightfully light touch in both her work and her teaching style and creates a magic around confectionary which you can't help finding infectious. After two days in this fabulously creative environment I left, clutching a brimming bag of chocolate produce with a new confidence and a sense of infinite opportunity...
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