Chocolate Foundations

by Cyril & Erik

This Level 1 Chocolate Masterclass is a hands-on course designed to teach the essentials of working with chocolate. You’ll learn key techniques including tempering, moulding, dipping, and creating classic fillings such as smooth ganaches and pralines.

You’ll apply these skills in practice, making your own chocolate bonbons and tablets under expert guidance. Perfect for beginners, this course provides a strong foundation in chocolate techniques and the confidence to create beautiful, professional-quality chocolate creations.

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Course Information

May 6 & 7, 2026

2-Day Masterclass
(total 16 hours)
from 9am to 5pm

Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest

County Dublin, Ireland

Combination of theory and practice

Includes lunch, recipe booklet, recipe tasting, certificate and Co-Lab apron

Learn from Experts

Key Features

All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
In-depth guidance on selecting and using the best ingredients for each recipe.
Expert instruction: Learn directly from a world-renowned pastry chef.
Recipe booklet: A collection of bespoke, tried-and-tested recipes.
Co-Lab apron to take home.
Your creations: Take home a selection of the items you make during the day.
Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
Troubleshooting tips: Insight into common mistakes in chocolate tempering, moulding, and filling, and how to avoid them.

8:45 am - Welcome with coffee and pastries.

Day 1 - Start with a theoretical session, focusing on information about chocolate and technical knowledge on tempering and fillings. Then head to the kitchen to start creating fillings and apply the theoretical knowledge into practice.

Lunch - A delicious lunch is provided.

Day 2 - Continue practical learning, working on a variety of chocolate creations (enrobed and moulded recipes).

End of the Day - Presentation of all the creations made during the day, followed by a tasting and group discussion. This is your chance to savour everything you’ve made and reflect on the day’s learning.

With small class sizes, you’ll benefit from personalised guidance and a truly hands-on, immersive learning experience.
This course is perfect for pastry chefs, chocolatiers, and beginners eager to build a strong foundation in chocolate work. It’s also ideal for professionals looking to refine their tempering, moulding, and filling techniques to create polished, high-quality bonbons and confectionery with confidence.