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Hand-moulded chocolates


Indulge in our heavenly chocolate courses, working with superior couveture chocolate.

Beginners will work on their foundation techniques in tempering coverture and basic chocolate production. Intermediates will advance their skills and learn additional trends and styles in moulding, hand dipped and seasonal chocolates.

Professionals in our advanced and master classes will enhance their extensive experience with new, modern and advanced techniques for showpiece artistry and advanced multilayered fillings and finishing.

Patisserie Masterclass Demonstration with Johan Martin

From Bellouet Conseil in Paris, observe one of the most sought after and creative pastry chefs of our time. OPEN TO ALL!

Start date: Tuesday 06/03/2018 Duration 2 days

Chocolate Foundation Skills - Level 1

Learn how to temper chocolate and make chocolate bars, mendiants & almond rochers

Start date: Saturday 10/03/2018 Duration 1 day

Chocolate garnishes & decorations - Level 2

Complete your patisserie creations and platted desserts with new flair and style.

Start date: Saturday 17/03/2018 Duration 1 day

Patisserie intensive – 5 day foundation skills

This course provides you with a comprehensive set of essentials skills which are a must for aspiring pastry chefs.

Start date: Tuesday 03/04/2018 Duration 5 days

Chocolate connoisseur - level 3

Immerse yourself in two days of chocolate and confectionery making and learn fantastic new skills.

Start date: Friday 06/04/2018 Duration 2 days

Chocolate intensive – 5 days of artisan chocolates & confectionery

Learn how to work with chocolate and prepare masterful pralines and confectionery.

Start date: Monday 16/04/2018 Duration 5 days

Chocolate Pralines & truffles - level 2

Learn how to make a range of decadent pralines & truffles.

Start date: Saturday 12/05/2018 Duration 1 day