Come along with me for my second trip to the Chocolate Academy - where I attended an intensive two day chocolate course. Chocolate Creative Course (Workshop 2.0) (20th - 21st June 2024).

Find out what I learnt and made along this blog.

I made the following...
Truffles:
Tropical Tang - Green and orange splattered cocoa butter decoration in a white chocolate shell, filled with an apricot, kalamansi gel and with a Malibu white chocolate ganache.

Ruby Raspberry & Lime - Green and pink splatters with a sprayed red cocoa butter decoration in a ruby chocolate shell, filled with raspberry and lime ganache.

Forest Bonbon - Bronze and gold leaf/feather effect using creative powders for decoration in a dark chocolate shell, filled with a cherry gel and almond praline.

Gold Banana - Yellow and black cocoa butter, creating a ying yang effect for decoration in a gold chocolate shell, filled with caramel and a banana rum ganache.

Earl Grey Infusion - Black vein effect using cocoa butter and a silver creative powder in a milk chocolate shell, filled with cara crakine and an earl grey infused ganache.

Pear Caramel - Green and black splatters with a half sprayed gold cocoa butter decoration in a dark chocolate shell, filled with a vegan pear caramel.

All truffles were capped with the same chocolate and some also had transfers added to the bottom of them.

Other:
Triple Layer Cut Praline - First layer white chocolate pistachio praline, second layer gold chocolate almond praline, third layer dark chocolate hazelnut praline and put through an enrobing machine using dark chocolate and decorated with shelled pistachios.

Chocolate Shards/Bark - 
Bubble textured sheet with a bronze creative powder dusting. In a 40% milk chocolate, infused with cardamom and then decorated with dried cherries, hazelnuts pieces and ruby crispearls.
Swirls/squares textured sheet with a gold creative powders dusting. In a 70% dark chocolate, infused with star anise and then decorated with pistachio and gold crispearls.

Snacking Bars:
Rice Krispy Snacking Bar - Rice krispy, aronia berries, hazelnut bresilienne, toasted coconut flakes, pecans, hazelnut praline and dark chocolate moulded into a silicone mould. Once out of the mould put through a enrobing machine using dark chocolate and then decorated with dark chocolate drizzle, half dusted in gold creative powder.

Ruby Pistachio Praline Bar - Ruby chocolate shell filled with pistachio praline, shelled pistachios and dried cranberries pieces. Hand enrobed with ruby chocolate and then decorated with shelled pistachios, dried cranberries pieces and ruby crispearls.

Gold & Tropical Popcorn Bar - Gold chocolate shell filled with apricot ganache, caramelised popcorn and dried apricot pieces. Hand enrobed with gold chocolate and then decorated with dried apricot pieces and gold crispearls.

Caramel Granola Bar - Mixed nuts, fruits and granola with a thick layer of caramel, put through a enrobing machine using dark chocolate and then decorated with gold chocolate drizzle and hazelnuts pieces.

Want to see some videos of our creations: 

1. Click here to see a video of our selection of completed truffles in a presentation box.

2. Click here for a video of the finished Forest Bonbon truffles.

3. Click here to view a video of the completed Pear Caramel truffles.

4. Click here for a video showing the finished Chocolate Shards/Bark.

5. Click here to discover a video showcasing our collection of Snacking Bars.

I want to thank everyone at the Chocolate Academy for another inspiring couple of days learning new skills and techniques. I also meet some great like-minded professional people who share the same interests as me! I feel much more confident working with chocolate and will now focus on developing my skills even further.