Chocolate Experience at ANATTA (Neil Road)

Instructor: Chef Leigh Ann van Cuylenburg

In this two-hour Chocolate Experience session, Chef Leigh shares the fundamentals of chocolate craftsmanship in a fun and accessible way, through guided tasting, live demonstrations, and hands-on activities.

Designed for curious chocolate lovers, participants will learn the difference between couverture chocolate and compound chocolate, while discovering how professionals evaluate chocolate through its shine, aroma, snap, and mouthfeel. 

Additionally, there will be a guided tasting of six chocolates of different cocoa percentages, followed by a live demonstration of chocolate tempering and bon bon making. Participants will then create and customise their own chocolate bar with a selection of toppings to bring home.

What You’ll Learn

[Fully Hands-On]

• The difference between couverture, compound, and supermarket chocolate
• How to evaluate 6 different types of chocolate like a professional (shine, aroma, snap, and mouthfeel)
• How cocoa percentage affects flavour
• How to create, customise and mould your own chocolate bar
• How to chill and unmould your chocolate
• How to store and wrap your chocolate properly

[Instructor Demo]

• How chocolate is tempered for proper structure and shine
• How moulded chocolates like bon bons are created

Bring Home

• x1 Customised Milk Chocolate Bar
• x1 Customised Dark Chocolate Bar
• Freshly made Bon Bons for tasting
• ANATTA Chocolate Experience Pamphlet 
• ANATTA Tasting and Learning Note Sheet