Don't eat it yet!" Ordered our Maitre Chocolatier Thomas Schnetzler as the first sample was passed around. Faces fixed in masks of laboured concentration, we attempted to studiously absorb the information being bestowed upon us, all the while, shooting anxious glances at the little squares of heaven on our plates. Where does chocolate come from? How does one differentiate between the good, the great and the really bad chocolate? In this class, you will learn what good chocolate looks, feels and even sounds like.
Some students cracked during the 'smelling' segment of the first tasting and sneaked a covert nibble of their square when they thought no one was watching. Others of us eagerly licked our fingers to extract any possible flavour that may have melted onto our skin. We were all fidgeting in our seats, waiting in agony for permission to eat the tempting chocolate we had now sniffed, seen and snapped. When permission was finally granted, we fell to like ravenous beasts and a lull of blissful silence filled the room.
Several other glorious samples floated around the table lavishing our senses with the decadent flavours and aromas of Lindt milk, white and dark chocolates.
Just when I thought the excitement levels in the room couldn't get any higher, we reached the portion of the lesson where we would be constructing our very own personalised Lindt Chocolate bar. In frenzied glee, we hustled forward to pick our ingredients, very much resembling a primary school at recess momentarily. There was no one under twenty in the class, yet in a childlike frenzy we all forgot ourselves and scrambled for peanuts, cookie crumbles and hundreds and thousands. That's just part of the magic of the class. It recaptures that childlike excitement when you first discovered something new, and the wide-eyed joy with which you relished it.
It can't possibly get better than this?" I thought to myself, until we were given a live cooking demonstration on how to make luscious Lindt chocolate mousse with generous samples to follow. To complete my journey to chocolate heaven, we made a half dozen, personalised Lindt Delice Macarons. It was easy to spot all of the Masterchef fans concentrating on carefully embellishing their macarons with extra dedication and flair. As I closed the lid on my macarons for the journey home, I felt like I was tucking in my children for the night. "Goodnight little darlings," I whispered, "I'll see you in the morning." All the while picturing how good they would look next to a steaming cappuccino for breakfast.
Friendly and intimate, whether you come alone or with a friend you will have a ball at this exclusive class. Private classes for groups can be arranged, making Lindt Chocolate Creations Class perfect for a birthday, Mothers day, Christmas, hens night... any occasion really. The classes are held once a month and are available in both Melbourne and Sydney. Places are limited so book early to avoid disappointment.
I had originally planned to include a picture of my handmade Melanie Lynn, Lindt salted caramel Delice Macarons... Unfortunately I was unable to refrain from devouring them long enough to take a photograph. Looks like you'll just have to go make your own…