Classic Chocolate Class
A class devoted entirely to chocolate, using Belgian Callebaut chocolate. We practise tempering, fill pralines, and you take home what you made, in special packaging.
Tempering, pralines and ganache
A hands-on class in professional techniques from the world of the chocolatier. We practise tempering chocolate by two methods — seeding, and classic tempering on marble — and get to know the types, qualities and ingredients of chocolate.
The class is hands-on, and the participants prepare most of the dishes themselves. At the end we sit down together to a full meal of everything that was made.
Good to know: This is a dairy class — the ganache is cream-based. Please tell us about allergies and dietary needs when you register.
Language: Our classes are taught in Hebrew. You can get the recipes in English — and also in French, Italian, Russian, Spanish and Arabic — and the chef will also answer individual questions in English.
When is the next Classic Chocolate Class?
5% off for two · 6% for three · 8% for four or more, applied automatically at registration.
- Mon, 5 Oct18:30–22:00₪400 per personOpenBook
- Sun, 25 Oct18:30–22:00₪400 per personOpenBook
- Mon, 9 Nov18:30–22:00₪400 per personOpenBook
- Fri, 27 Nov09:30–13:00₪400 per personOpenBook
- Tue, 15 Dec18:30–22:00₪400 per personOpenBook
- Tue, 29 Dec18:30–22:00₪400 per personOpenBook
- Fri, 15 Jan10:00–13:30₪400 per personOpenBook
- Fri, 29 Jan10:00–13:30₪400 per personOpenBook
Booking opens in a window on this page, and payment is by credit card on a secure page. Need help? Call us on 03-303-8115.
