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As part of their Connecting Community Series – Homesglen are running a free chocolate indulgence masterclass. You will join Holmesglen Pastry Lecturer at Le Cordon Bleu Melbourne, Chef Charles Lemai, for a night of chocolate indulgence.
In this informative night, you will learn about the origins and qualities of chocolate.
Then Chef Charles will demonstrate chocolate tempering, chocolate garnishes, moulded chocolates and bonbons.
Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates.
As well as being a pastry lecturer at Le Cordon Bleu Melbourne, Charles is also the founder of Atypic Chocolate in South Melbourne Market.
He has a background as a French chocolatier and pastry chef. It was only in the last few years when travelling in Vietnam that he discovered chocolate from its source and was taught to create heavenly creations from raw cacao by a local chocolate maker.
Visitors to the market can see chocolate being made in an open kitchen. The process involves roasting, dehusking and grinding the nibs, balancing the flavour and texture and moulding the chocolate.