Chocolate courses

A chocolate making course in Zurich-Adliswil brings you as close to couverture as a confectioner gets: you temper, paint and fill moulds yourself and take your own creations home. In our course rooms on Webereistrasse in Adliswil, around 20 minutes from Zurich main station, all courses, including the Bean to Bar course, are led by trained pastry chefs and confectioners. From a family afternoon before Easter to a specialist tempering class, here are all our chocolate courses at a glance.

Which chocolate courses do we offer?

Moulding and decorating – ideal for beginners, families and anyone who wants to make a special gift:

• Chocolate Easter bunny making: you choose a mould, paint it with coloured couverture, brush it out, fill it and add a base. At the end you unmould your bunny and wrap it.
• Chocolate St Nicholas moulding: the same craft in the run-up to Christmas – choose the mould, decorate it, fill it, unmould and wrap it beautifully.
• Chocolate bar course and break chocolate course: create bars with crunchy, fruity or exotic ingredients, or pour large slabs and break them into pretty pieces.
• Chocolate high heel moulding: a shoe made of chocolate, painted with powder colour and decorated with pearls, sugar decorations and cake lace borders.

Specialist courses – for anyone who wants to understand what lies behind glossy chocolate:

• Couverture tempering course: temper dark, milk and white couverture using the tabling and seeding methods – the basis for chocolates, bars and hollow figures with a shine and a clean snap.
• Bean to Bar course: from cocoa bean to your own couverture. You choose your bean and set the cocoa content and sweetness yourself with cocoa butter, sugar and – for milk chocolate – milk powder.
• Chocolate decorations: discs, spirals and curls of tempered couverture that give cakes and desserts their finishing touch.

Which course suits you?

Looking for a lovely afternoon with children, a godmother or friends? A moulding course before Easter or Christmas is the right choice: you hold the result in your hands the same day. If you want to mould figures or chocolates regularly at home, start with the tempering course. Without correctly tempered couverture nothing shines, and figures will not release from the mould. If you want to know how a bean becomes chocolate, the Bean to Bar course is for you. And if filled chocolates appeal, the next step awaits in our praline courses.

Public courses take place in Adliswil only. For companies and teams we offer chocolate courses as a team event anywhere in Switzerland, for example in Bern, Zug or Winterthur.

Tips from our kitchen

• Polish your moulds. Rub the inside of the mould with cotton wool before filling. The cleaner the mould, the glossier the figure.
• Keep water away from couverture. A single drop is enough to make it thick and grainy. Always dry bowls and tools thoroughly.
• Tap out air bubbles. After filling, tap the mould gently on the worktop a few times so the figure has no holes.
• Be patient when unmoulding. If the figure will not come away yet, give it more time in the fridge. Well-tempered couverture contracts as it cools and almost drops out of the mould by itself.

The basics to read up on: tempering couverture and chocolate correctly.

Frequently asked questions

Are the moulding courses suitable for children?

Yes, Easter bunny and St Nicholas moulding are popular family courses. Children may also take part on their own. Only people with a booked place are allowed in the course room, whether child or adult, so accompanying adults cannot stay. The minimum age is shown for each course in the course list.

What is the difference between chocolate and couverture?

Couverture contains more cocoa butter, which makes it more fluid. Properly tempered, it shines, snaps cleanly and releases neatly from the mould – which is why we use it in all our courses.

Where do the chocolate courses take place?

In our course rooms at Webereistrasse 55/56 in Adliswil. As company or team events, we also offer our chocolate courses anywhere in Switzerland.