Praline courses

A chocolate-making course near Zurich, in Adliswil, is the best way to stop just eating pralines and start making your own: you work with Swiss couverture chocolate, fill, dip and decorate under the guidance of trained confectioners and pastry chefs. Our kitchen is on Webereistrasse in Adliswil, about 20 minutes from Zurich main station. From a relaxed evening with friends to an advanced class, here are all our praline courses at a glance.

Which praline courses do we offer?

Praline atelier (formerly "Just for fun") – the easy-going introduction for all ages, perfect with friends, family or as a gift. After a short couverture tasting you fill ready-made chocolate shells with fresh, seasonal fillings, seal them and roll truffles in sprinkles, wafer flakes or coloured wafer paper. Finally, you pack your chocolates beautifully to take home or give away.

Praline basic course – for anyone who wants to understand how chocolates really work. You learn to temper couverture properly so the shell is glossy and snaps, make filled pralines and truffles, and pair fillings with nuts, spices or freeze-dried fruit. You take the recipes home with you.

Advanced chocolate course – for when you know the basics and want more: cut pralines, piped gianduja pralines, dipping with a fork and moulded pralines that you cast yourself, from polishing the mould to colouring with cocoa butter.

Airbrush praline course – for anyone who wants to bring colour to their chocolates. Everything here revolves around the airbrush and how to apply colour cleanly and evenly.

During Advent there is also a Christmas praline course. All current dates are shown in the course list above.

Which course is right for you?

Never worked with couverture before? Start with the praline atelier if you mainly want a fun, delicious evening, or with the basic course if you want to carry on at home. Tempering is the foundation for everything that follows. If you can already temper confidently and have filled shells before, the advanced course is for you. The airbrush course is worth it if you love technique and want to give your chocolates a signature look.

Public courses take place only at our premises in Adliswil. For companies and teams we offer praline courses as team events all over Switzerland, for example in Bern, Zug or Winterthur.

Tips from our kitchen

• Polish the mould: polish chocolate moulds only with cotton wool and do not touch the cavities afterwards – every fingerprint will show on the finished praline.
• Be patient before sealing: a ganache filling needs to set before you seal the pralines with couverture. Otherwise the couverture mixes with the filling and the base will not seal properly.
• Practise at home: the easiest way to start is with ready-made chocolate praline shells – fill, seal, done. You will find a step-by-step guide in our recipe make your own chocolates.

Frequently asked questions

Do I need any experience for a praline course?

No. The praline atelier and the basic course are designed for beginners. Only for the advanced course should you already be able to temper couverture.

What do I take home after the course?

Your own handmade chocolates, nicely packed, plus the recipes from the course, so you can recreate everything in your own kitchen.

Can I book a praline course for my team?

Yes. We offer praline courses as company and team events all over Switzerland; public courses take place in Adliswil. Just let us know how many people will join and which course you are interested in.