Chocolate masterclass at Baron Hasselhoff's

I love chocolate. The Hands-on chocolate masterclass at Baron Hasselhoff's caught my attention in the Wellington on a Plate programme. After enjoying the Wellington Chocolate Factory Find your inner chocolatier event last year, Baron Hassellhoff's seemed the next logical event. It was a great choice!

Baron Hasselhoff's (no relation) has been operating from the old L'affaire au Chocolat premises in Berhampore since 2012. We were warmly greeted by owners Clayton and Erin, a glass of Lindauer Special Reserve, the intoxicating aroma of chocolate and some delicious samples.

Almond mole bar inspired by a visit to Mexico

We headed into the kitchen and learned about the origins of cacao near Mexico, the introduction of chocolate to Europe and how it developed into the form we know and love today. We peeled husks off cacao beans, a process called winnowing, which is quite therapeutic in small amounts. We used a mortar and pestle to gring the beans into a paste. The kitchen smelt amazing!

Winnowing or shelling the husks from the cacao beans

Despite learning how to temper chocolate and acquiring much of the equipment needed to make chocolate, I've never actually done it at home so this masterclass was a good incentive to give it another try. Tempering is the process of heating and cooling chocolate to create form V crystals, resulting in a glossy finish and a crisp snap.

Clayton teaches us about tempering chocolate

Then it was onto making chocolate bars and truffles. Tempered chocolate was poured into a mould and then shaken on a vibrating table-type machine to get rid of the bubbles. We could choose how to flavour the back of our bar before leaving it in the fridge to set. Here is the selection we were offered.

If you can imagine it, it just might work

I followed the lead of someone else in the class and split my bar into two flavour profiles: freeze dried raspberries and marshmallows (sweet) and hazelnut chipotle chilli brittle and sea salt (savoury).

My chocolate bar creation

We learned how to dip sea salted caramel and coffee espresso truffles into tempered chocolate. This is not as easy as it sounds.

Chocolate truffles that taste better than they look

Finally, we wrapped our chocolate bars in a personalised chocolate label and bagged up our truffles to take home. I bought some other goodies to enjoy later.

Chocolate for breakfast? Don't mind if I do!

A huge thank you to Clayton and Erin for such an enjoyable evening. I love how they shared their expertise and enthusiasm for chocolate and am excited for everyone else who has booked in to visit Baron Hasselhoff's at their upcoming sold out events.