If you are a chocoholic and you have always wanted to learn the best ways to cook with chocolate, this is the perfect course for you.
'Claire was fabulous. This was really one of the best River cottage courses I have attended. Claire oozed gooey chocolate enthusiasm every moment of the day. Extremely educational on the origins, development and flavour profiles of different chocolates. I will never look at chocolate the same way. Wonderful to come home with lots of chocolate goodies. Really nice of Claire to bring along presentation boxes, bags and ribbons to add to the creativity and wonder of the day'. Hannah Stover
This fun, hands-on day course will demystify the world of fine chocolate by teaching you how to work with it and how to cook some delicious sweet and savoury, chocolate-inspired recipes, River Cottage-style.
We are very excited as expert chocolatier, Claire Burnet from Purbeck-based Chococo in Dorset will take you through the world of fine chocolate from bean to bar, whilst teaching you all about chocolate’s history, the provenance of cocoa beans and the processes involved in making this delicious ingredient. In the morning you will be making sweet and savoury ganaches and in the afternoon you will be making brownies with a difference, along with truffles covered in your own tempered chocolate. During the day there will be plenty of opportunities to sit down and enjoy your own creations and a tasty lunch with a difference made by our team of River Cottage chefs.
Arrive: Tractor ride down to the farm
Welcome: See for yourself the famous River Cottage farmhouse and kitchen garden. Meet Claire whilst enjoying a morning tea or coffee and some tasty River Cottage treats.
Introduction: Our aim is to de-mystify the world of fine chocolate – how it is made, the different types and issues surrounding its production.
Practical demo & session one: You’ll start with chocolate ganaches, everyone will make their own and Claire will explain the classic combinations, modern twists, infusions and their uses.
Break for tea and coffee
Demo two: Now you will be shown how to make a savoury ganache that will form part of your lunch - a chocolate, rosemary and cranberry sauce for lamb or other red meats. And for your starter, you’ll learn a quick and easy chocolate and balsamic salad dressing.
Lunch: Everyone will make their own salad starter for lunch using a combination of ingredients provided and it will be dressed in your chocolate based salad dressing. This will be followed by a delicious main course made from local ingredients by our River Cottage chefs.
Practical demo & session three: Brownies with a difference – Claire will demonstrate and then everyone will make the perfect chocolate brownie, but with a vegetable twist!
Practical session four: With clean and cold hands covered in chocolate powder, everyone will have a go at making chocolate truffle balls.
Demo and Practical session five: Claire will demonstrate the techniques involved in slab tempering and you will seed temper those truffle balls made earlier as they will need dipping in delicious melted chocolate.
Tea & Brownies Break: Whilst everyone’s truffles are setting, you’ll enjoy a cup of cocoa tea and a taste of your brownies made earlier.
Q&A: By now you will be bursting with ideas and no doubt have a few questions to ask and this is the opportunity to take away those invaluable tips for success at home.
Close: Have a chat with fellow course attendees and members of the River Cottage team, before jumping on the tractor to take you back up the hill.
This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on the season as well as the group’s interest.
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines.
Accommodation: If you need local accommodation please click here.
Age: We would advise that this course is only really suitable for 12yrs of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.00pm
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
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