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Chocolate foundation skills – Easter bunnies & eggs

Easter Egg 3

Learn the art of tempering chocolate, the very foundation of chocolate creation. In this course you’ll be introduced to basic chocolate production and preparation of moulds.

We introduce you to some basic theory of chocolate and teach you how to hand-temper chocolate and make a variety of Easter chocolate gifts to impress your family and friends. 

What you will learn

  • hand tempering of chocolate, tabling and vaccination method 
  • the use of different types of couverture chocolate 
  • use colouring and work with two-toned chocolates 
  • use Easter novelty moulds including bunnies, chickens and eggs.

Each student will make and take home:

  • 1 large decorated egg 
  • Approximately 3-4 smaller products.

NOTE: Designs may vary to the pictures supplied.

All products produced throughout the day are shared between students to take home. 

Please ensure to familiarise yourself with our terms & conditions.   

Entry Requirements

There are no entry requirements for this course.




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