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Rich dark chocolate being tempered and poured over truffles on marble slab
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Chocolate & Confections

Temper chocolate like a professional and make confections that taste like a Parisian chocolatier.

5(51 reviews)
· 3h· Max 8 students

About This Class

Chocolate is one of the most technically demanding ingredients in the kitchen — and one of the most rewarding to master. In this 3-hour class, you'll learn to temper dark, milk, and white chocolate, then use it to make truffles, bark, and dipped confections. You'll leave with a box of chocolates you made yourself and the knowledge to make more at home.

What You'll Learn

Understand chocolate tempering and why it matters
Temper chocolate using the tabling method
Make ganache with perfect texture and flavour
Roll and coat chocolate truffles
Create chocolate bark with toppings
Dip and decorate confections professionally

Full Curriculum

4 sections
  • Cocoa butter crystals and why they matter
  • The tempering curve: melt, cool, reheat
  • Choosing quality chocolate for confections
  • Hands-on: tasting and evaluating chocolate
  • Tabling method on marble
  • Reading the temperature: when it's right
  • Testing temper: the snap and shine test
  • Hands-on: tempering dark and milk chocolate
  • Cream-to-chocolate ratios for different textures
  • Flavouring ganache: vanilla, espresso, sea salt
  • Rolling truffles without melting them
  • Hands-on: making and rolling ganache truffles
  • Spreading chocolate for bark
  • Toppings: nuts, dried fruit, fleur de sel
  • Dipping technique for clean edges
  • Hands-on: finishing your box of confections

Your Instructor

Chef Isabelle Laurent, a French-Belgian woman in her 30s with precise hands working with chocolate

Chef Isabelle Laurent

Chocolatier & Confections Specialist

7

Classes

490

Students

5

Rating

Isabelle trained as a chocolatier in Brussels before spending years at a luxury chocolate atelier in Paris. She moved to New York to bring serious chocolate education to home cooks who deserve to know what they're working with. Her classes are meticulous, sensory-rich, and genuinely delicious — you'll eat a lot of chocolate.

Trained chocolatier from Brussels
Former atelier chocolatier in Paris
Certified by the École Chocolat
Featured in Saveur and Tasting Table

Student Reviews

5

51 reviews

Maya Johnson, a Black woman in her 30s with a warm smile

Maya Johnson

Verified

Park Slope, NY · Mar 2026

"I've tried to temper chocolate at home three times and failed every time. Isabelle explained exactly what I was doing wrong in the first 10 minutes. The truffles I made were genuinely professional quality. I gave them as gifts and everyone thought I bought them."

Pierre Fontaine, a French man in his 40s with a discerning expression

Pierre Fontaine

Verified

Tribeca, NY · Feb 2026

"As a French person living in New York, I was sceptical any chocolate class here could meet my standards. Isabelle exceeded them. The Valrhona chocolate, the precision of the instruction, the quality of the ganache — this is the real thing."

R109per person

3 spots remaining

Choose a Date

Free cancellation up to 48 hours before

KitchenCraft Studio

142 West 26th St, New York, NY 10001

What's Included

  • Premium Valrhona and Callebaut chocolate
  • Box of 12 confections to take home
  • Tempering technique reference card
  • Chocolate tasting flight during class
  • Recipe booklet for all confections
  • Lifetime access to class notes

Secure Booking

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Small Group

Max 8 students per session

5 Average Rating

From 51 verified reviews