Chocolate Tempering and Crafting Experience

Love the idea of making chocolate at home? Discover the secrets behind crafting glossy bonbons and learn why tempering is such an essential step to crafting these chocolates in this online class.

Belgian chocolatière Emma from Emma’s Delights will teach you how to temper chocolate, fill and close chocolate shells to make your very own glossy bonbons with a poly-carbonate mold. You'll be delighted by the results!

During this virtual experience, you have time to ask questions, give feedback on the tasting, guess some answers to questions about chocolate making and storing, and finally, you will also have a chance to win an extra box of 5 assorted Belgian chocolates during our pop-up quiz. Nut-free and vegan options are available.

We will send you a craft kit with a pre-poured chocolate mold, soft center filling, piping bag, and chocolate for tempering and closing the mold. You will need to provide a few tools.

Know any other sweet-tooths like you? Why not get together and try making chocolates as a fun group activity? It's a fun thing to do at home with really tasty rewards.

Please note:

• Booking your event at least 3 weeks in advance (5 weeks during holidays) will help your chances to secure your preferred day/time.
• Please inform us of any allergies after booking and we are happy to accommodate.
• We ship by USPS Domestic First Class shipping (1 day for CA - 2-3 days outside of CA) but allow for a few days for unforeseen delays by the shipping company.
• If we have to ship to warm weather locations ( 78°F+) we will need to add cold packs and will charge for the applicable kits after booking ($18).
• Store your chocolates in a cool dry place away from strong odors. Please do NOT refrigerate the chocolate because humidity will cause sugar bloom.
• DO refrigerate the soft center filling.

• Box of 5 assorted Belgian chocolates with soft center ($18)
• Box of 5 salty caramels topped with fleur de sel ($18)
• Digital thermometer ($25)

• Chocolate callets for tempering (milk or dark)
• Cup with soft center filling
• Disposable piping bags
• Polycarbonate mold with chocolate shells for crafting glossy bonbons
• Tempering instructions (emailed)
• Digital thermometer upon request (fee applies)

• Two medium microwave safe bowls and microwave.
• Silicone spatula
• Candy thermometer (or digital thermometer that reads from 80ºF up)
• Parchment paper strip or a metal spatula to test your tempered chocolate
• Plate to deposit chocolates
• A tall 4" round container to support piping bags
• Scissors to cut tip of piping bag
• A cool location (chocolate wil not set if temperature is above 73º)