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Chocolate Making Workshop

Course Outline

Learn the art of hand tempering on marble, a traditional french technique. You will make a chocolate bar, moulded chocolate, chocolate lollypops with artwork & freckles! Everyone leaves with a certificate as well as a sample bag of items made on the day. Please note this class uses MILK chocolate. In ALL classes, students can eat as much chocolate as they like during the classes. Licked clean bowls are encouraged!

About the Tutor and The Sydney Chocolate School /Coco Studio

Coco Chocolate specialises in handmade, graded organic chocolate of the finest quality. Coco only creates ‘real chocolate’; that is chocolate with high cacao content and all of the expensive & delicious cacao butter and real vanilla. Coco Chocolate is gluten free and all dark chocolate is vegan Coco Chocolate produces chocolate at their harbour side Sydney studio at Middle Head, which opens to the public Friday to Sunday by appointment as The Sydney Chocolate School. Coco uses organic chocolate couverture for production of their award winning chocolates; including GOLD at The Great Taste Awards All cacao couverture sourced for tempering at Coco Chocolate is ethical and producers are members of SEDEX, ensuring ethical and responsible practices in labour standards (including employment conditions, profitable income for farmers, supporting community development projects and no child labour), health and safety, the environment and business ethics. As a result all can enjoy Coco Chocolate – creating value for all through the supply chain with transparency, traceability, productivity and quality

Coco Chocolate is made by our artisan chocolatiers in Australia using the finest ingredients. Chocolate is traditionally hand tempered on marble. The range of award winning chocolates are created with the finest fruits, nuts, liqueurs and Herbies spices & peppers. Coco Chocolate couverture cacao masses range for all palettes, including blends with 37% cacao, 55% cacao, 68% cacao, 74% cacao, 80% cacao, 90% cacao and 99% cacao mass (which has no sugar or any alternative sweetener at all) . We are advocates of organic farming, ethically traded chocolate and non GM ingredients

Rebecca Kerswell grew up in Sydney before travelling to Europe to train as a chocolatier, including at the prestigious school Valrhona in France. Rebecca opened her first chocolate studio and retail store in the UK to be close to Europe to continue to be inspired by European masters. After ten years and creating a range of chocolates for the prestigious Harvey Nichols in London, the desire to come home was too strong and Rebecca now is the creative director for the Coco Studio and The Sydney Chocolate School, developing all of the Coco Chocolate recipes and showcasing at the Coco flagship store in Kirribilli

The beautiful store in Kirribilli offers you a French inspired environment to relax and enjoy the stunning chocolates. Allow our trained staff to explain the chocolates from bean to bar and serve twelve varieties of hand flaked drinking chocolates and Sacred Grounds organic, fair trade coffee to enjoy in-house

We are proud to be sold throughout David Jones stores in Australia including Market St Sydney City, Bondi Junction, Chatswood, Burwood, Canberra, Bourke St Melbourne, Perth and Brisbane

Come and see the chocolate being hand tempered on marble at the source – the Coco Chocolate Studio & The Sydney Chocolate School. Open to the public by appointment in the Summer season (Sept – May).

The Sydney Chocolate School holds classes all year round every Friday, Saturday and Sunday. Corporate, bridal and birthday parties are also catered for. The Sydney Chocolate School celebrated its 15,000th delegate in 2015 and Adele in 2017! As featured on Getaway, Disney, Sydney Weekender and Womens Weekly Channel Nine Special!

Become a certified Chocolate Connoisseur by attending our famous tasting evenings at our Kirribilli store. Meet new friends whilst developing an understanding of the history of chocolate, the processing of chocolate from bean to bar and tasting principles for chocolate; savouring both Coco Chocolates and Valrhona single origins

This course has no current classes. Please the waiting list.

Contact us

Narrabeen Annex: 1525 Pittwater Road,
North Narrabeen NSW 2101
Office Hours: 8.30am to 4.30pm, Mon to Fri

Brookvale Campus: Level 1, 14 William St, Brookvale NSW 2100
Office Hours: 8.30am to 4.30pm, Mon to Thur

Post: NBCC Reply Paid 1966, Dee Why NSW 2099

Phone: 02 9970 1000

Registered Training Organisation Code 90113