Chocolate Techniques Workshop – Mendiants and Truffles

• Level: Beginner

• Spaces: Limited 6-8 people

• Type: Hands-on festive chocolate making: chocolate mendiants and truffles with demos

• Tutor: Camila Marcias, Pastry chef

Workshop Content

• Tasting and selecting chocolate that has sustainable values

• Chocolate tempering different techniques (demo)

• Ganache making (demo)

• Roll, enrobe, and coat truffles

• Hand pipe mendiants

The class will begin with an introduction to the history of cacao. We will explore how chocolate is made from bean to bar. We will taste different varieties of chocolates that respect cacao farmers and their origins.

This practical workshop is designed to give you the necessary skills and tips to make your own chocolates for the upcoming festivities. You will learn how to make chocolate ganache, which can be used for many purposes including truffles, cakes, and macaron fillings or even as a dessert on its own. 

Chef Camila will demonstrate how to temper chocolate, using different techniques to achieve professional results at home. You will roll and enrobe your own truffles and learn how to pipe festive mendiants. You will leave this workshop with a box of festive mendiants and truffles, together with recipes and techniques to take away to continue making your own chocolates at home.

Please allow for an additional 30 minutes for the class – timing could vary depending on the group, questions and how much fun everyone’s having!

All ingredients and detailed recipe notes are provided. Please bring a bag so you can take your creations away.

 About Camila Marcías 

Chef Camila is a Pastry Chef trained in Le Cordon Bleu and Ecole Bellouet Conseil in Paris, with over 10 years of experience working with chocolate. She is a trained chocolatier from EPGB, Barcelona. Recently, Camila has complemented her practiacal culinary skills with academic studies focusing on Food, Environment and Sustainability. She was awarded a Noma’s MAD Academy (Copenhagen, Denmark) scholarship to receive training in Environment and Sustainability in Hospitality. Additionally, she just finished an MSc in Food Policy in London, where she focused on the study of climate change resilience of indigenous cacao farmers in the Ecuadorian Amazon region.

In Cambridge, Chef Camila worked as the Executive Pastry Chef during the re-opening of the University Arms Hotel. She later moved to become the Pastry Chef at the plant-led Vanderlyle restaurant. Over the last few years, she has published three eBooks about pastry and sourdough baking. Chef Camila is the co-founder and editor at De La Raíz al Plato (from root to plate), an online collaborative platform about sustainable food systems and the environment.

 

Ticket price: £120

LIMITED SPACES - Please book a space as soon as possible.

If you would like us to host a private tasting for you for a group of friends or colleagues please do get in touch suzannah@meadowscambridge.com