My trip to the Chocolate Academy UK & Ireland - where I attended an intensive two day chocolate course, Chocolate Foundation Course (Workshop 1.0) (16th - 17th May 2023).

I made the following:
Salted caramel chocolate - White chocolate design into a milk chocolate shell filled with salted caramel filling. (Pictures 3 - 4)

Cinnamon and star anise ganache truffles - Dark chocolate ganache infused with cinnamon, star anise, then enrobed in milk chocolate and decorated. (Pictures 5 - 6)

Cardamon ganache truffles - Milk chocolate ganache infused with cardamon, then enrobed in a caramelised white chocolate (aka gold chocolate) and decorated. (Pictures 5 - 6)

Chocolate bunny - Gold chocolate hollow bunny with dark and white chocolate details for eyes, nose, hands, feet and tail. (Picture 7)

Vanilla chocolate truffles - Cocoa butter design into a gold chocolate shell filled with a fresh vanilla white chocolate ganache. (Picture 8)

Champagne chocolate truffles & truffle lollies - Dark chocolate shells filled with raspberry champagne truffle and covered in white and milk chocolate. (Picture 9)

Chocolate lollies - Dark chocolate lollies with a bee transfer on the back. Each lolly is individually decorated using assorted crispearls and mini meringues. (Picture 10)

Chocolate bars - Milk chocolate bar with assorted crispearls. Marble chocolate bar.  Dark chocolate bar with candied orange and lemon strips. (Picture 11)

Chocolate Academy certificate - (Picture 12)

Enrobing the cinnamon and star anise cut ganache truffles. (Picture 13)

My workspace on the course with chocolate lollies, chocolate tempering bain marie plus a row of greaseproof paper tests to ensure the chocolate is tempered correctly. (Picture 14)

Chocolate Academy Centre (Picture 15)

Chocolate Mona Lisa. This is made out of individual chocolate squares, by Mark Tilling (one of the course chocolatiers), for the TV programme Saturday Morning Kitchen. (Picture 16)

I want to thank everyone at the Chocolate Academy for an inspiring couple of days learning new skills and techniques.

I can say, I am now officially a Chocolatier!

I have also created GleniChocolatier on Facebook and Instagram to separate the chocolate side of GleniBakes. Please go and check out GleniChocolatier.