The Art of Chocolate Making

Learn chocolate making and the art of creating handmade chocolates with the UK’s top chocolatier, Paul A Young.

Have you always wanted to learn the wonderful skill of tempering chocolate like a pro chocolatier? Are you drooling at the idea of the perfect sea salted caramel truffle? This course will cover all the skills, troubleshooting and practise that you need to be able to achieve stunning results.

Paul has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. During this course, Paul will share the skills he has gained during his chocolate career, even letting you in on his secret recipe – his multi-award winning sea salted caramel truffle.

Paul will give you the tools you need to create beautiful handmade chocolates at home. You will be taken on a whirlwind tour of the world of chocolate, covering everything from its history right through to creating and decorating truffles at a professional standard. During this course you will cover tempering, cream and water ganaches, moulding, rolling the perfect truffles, hand enrobing, shelling, decoration techniques, bars and barks, layering and perfecting caramel. Call yourself a chocoholic? It’s time to prove it.

“I’m as in love with chocolate making as I was when I made my first truffle. I believe that handmade chocolates should be just that – hand made from beginning to end without the use of artificial flavours, stabilisers and preservatives. This allows the ingredients to really shine and gives the artist license to get creative with their flavours and ideas” – Paul A Young

You'll learn:

• how to temper chocolate
• making truffles and chocolate ganache
• creating moulded chocolates
• making fruit, alcohol and caramel fillings
• presenting and packaging chocolates

You'll need:

• A stainless steel plastic handled scraper (Paul uses a wallpaper scraper from a DIY store)

• Palette knife
• Heat gun/hairdryer
• Microfibre cloth/cotton wool
• Chocolate dipping tool (not essential)
• A solid plastic chocolate mould (not the flexible silicone variety)

Additional and optional equipment:

• Decoration transfer sheets
• Baking paper for making piping bags
• Acetate sheets for capping off moulded chocolates
• Digital thermometer

The course includes:

• 4 on-demand video lessons - presented by Paul A. Young
• lifetime access to the video, notes and interactive class
• flexible classes - join and learn when and where you like
• downloadable lesson notes
• practical (optional) chocolate making assignments
• access on your mobile, PC, Mac or laptop
• small interactive online classroom chat online to students from around the world

I have purchased eight courses so far and enjoyed them all. The chocolate making was life changing. I have made boxes and boxes of them." Judi

Time to complete this chocolate making course:

Every student is different but in general we think the whole course will take around 14 hours 30 minutes to complete including:

• Video lesson: 3 hours 30 minutes in total
• Notes: at least 15 minutes per lesson
• Assignment: at least 2 hours per lesson
• Interactive classroom time: 15 minutes per lesson
• Tutor feedback review (Expert level): 15 minutes per assignment

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Paul on your handmade chocolates.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.