-10%
Friday, 06 November 2026
8:30 until approx. 13:30
Available spots: 9 spots available
Reduced price:CHF 153.00
Advanced praline course
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-10%
New
Friday, 22 January 2027
13:00 until approx. 18:00
Available spots: 10 spots available
Reduced price:CHF 153.00
New
Saturday, 23 January 2027
8:30 until approx. 13:30
Available spots: 10 spots available
Price:CHF 170.00
-10%
New
Friday, 19 February 2027
13:00 until approx. 18:00
Available spots: 10 spots available
Reduced price:CHF 153.00
Chocolatier course for advanced learners
This course is aimed at interested members of the public, bakers and confectioners, chefs, apprentices, those returning to the profession or career changers who have already gained some initial experience in praline-making or have already attended our introductory praline course and would now like to delve even deeper into the world of praline-making.
In this course, we focus entirely on the professional enrooting (trempiering) of truffles, cut pralines and moulded pralines using tempered couverture. At the end of the course, each participant will take home around 80 pralines and truffles they have made themselves.
Due to time constraints, we are unable to cover the proper tempering of couverture chocolate in detail. If you are interested in tempering couverture chocolate, we recommend that you attend ourcouverture tempering course.
Programme – Chocolates course for advanced learners
At the start of the course, we’ll make various ganaches together.
Afterwards, our course leader will show you how to make moulded chocolates (Rigispitzli & Igel). Each participant will then make their own moulded ganache and use it to mould Rigispitzli and Igel chocolates.
Whilst the moulded pralines are setting, we’ll focus entirely on making truffles. The ganaches made at the start of the course will now be filled by the participants. Each person will make their own white, milk and dark truffles, as well as some champagne truffles.
Next, our course leader will show you how to make cut pralines from a mocha ganache and cut them into evenly sized pralines using a harp.
Coating chocolates with couverture
The filled truffles are sealed with couverture and coated with a thin layer of couverture using truffle forks. The truffles are then placed on the truffle grid and rolled to create the traditional truffle pattern (spiky effect).
The champagne truffles are coated in couverture and finished with icing sugar.
Traditional walnut marzipan pralines are coated (tempered) with a thin layer of couverture and decorated.
The cut pralines (mocha pralines) are tempered with couverture and decorated with a mocha bean.
At the end of the course, the fine pralines and truffles are beautifully and securely packaged to take home, and all participants are given a recipe booklet containing the recipes and detailed instructions, so that these fine treats can be made again at home.
What you'll take home
At the end of the course, each participant will go home with around 80 pralines and truffles they have made themselves:
White truffles
Milk truffles
Dark truffles
Shaped Rigispitzli
Walnut marzipan pralines
Mocha-flavoured pralines
Champagne Truffles
Shaped hedgehog pralines
Key figures
Course duration
5 hours, including a short break
Course venue
Webereistrasse 56, 8134 Adliswil
Language of instruction
The course is taught in German.
Number of participants
The course is suitable for adults and young people aged 12 and over. A maximum of 12 people may take part in each course. Please note that only those who have registered may take part. Accompanying adults are not permitted on this course.
Catering
Water, coffee and tea will be available before and during the course. (You are welcome to bring sandwiches or other snacks to eat during the break).
What you'll take home
At the end of the course, each participant will go home with around 80 pralines and truffles they have made themselves. Each participant will receive a lovely wooden box and a detailed recipe booklet.
Diploma
All course participants will receive a course certificate by email after the course.
Discount voucher
All course participants will receive a 10% discount voucher at the end of the course. This can be used towards the purchase of materials at our shop in Adliswil or redeemed in our online shop within one year. Courses and gift vouchers are excluded from this discount voucher.
Learning objectives
Making two different types of ganache. Tempering the pralines (professionally coating the pralines with a thin layer of couverture chocolate). Working with a sliced ganache (mocha pralines). Independently making shaped pralines (Rigispitzli & hedgehog pralines). Creating truffles with a spiky effect. Making traditional champagne truffles. Creative and professional decoration of truffles and pralines.