Comments on: Sydney Chocolate School – Coco Chocolate http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/ Hot Food, Spicy Stories Fri, 18 Feb 2022 04:11:16 +0000 hourly 1 https://wordpress.org/?v=4.8.21 By: hotlyspiced http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-181254 Thu, 29 Oct 2015 11:44:13 +0000 http://hotlyspiced.com/?p=9144#comment-181254 Hi Robin, you will need to check out the Coco website for course details.

]]> By: robin http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-181228 Thu, 29 Oct 2015 07:15:38 +0000 http://hotlyspiced.com/?p=9144#comment-181228 Dear

Is there any chocolate making class for couple of days ?

regards,
robin

]]> By: Coco Chocolate Giveaway - Hotly Spiced http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-36579 Sun, 09 Mar 2014 08:25:23 +0000 http://hotlyspiced.com/?p=9144#comment-36579 […] If you have been reading along with me for a while now, you might remember that I participated in a course at Coco Chocolate that taught me how to temper chocolate. […]

]]> By: Tonette Joyce http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-26168 Tue, 13 Aug 2013 21:31:10 +0000 http://hotlyspiced.com/?p=9144#comment-26168 TEMPERING CHOCOLATE! .I honestly think you need to just have a knack or feel for it, if you can eyeball it, so to speak.It is impossible to do it by constantly taking its temperature.I used to do it a lot, but it wasn’t cost efficient when I had my bakery/restaurant,(although I have indulged my husband and friends here sometimes.) Frankly, as good as great , homemade chocolate is, it is so terribly time-consuming.I would love to spring for an automatic temperer and would have, had I gone back into business.
There are small, personal sized ones, but they are still cost hundred of U.S. dollars. I keep looking for funds and an excuse to get one!

]]> By: Desire Empire http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25846 Mon, 05 Aug 2013 08:16:57 +0000 http://hotlyspiced.com/?p=9144#comment-25846 Absolutely fabulous. I wonder if working with it you’d get sick if it. I doubt it. It is such a beautiful product and as they use only the best I can only imagine how beautiful it must be.
Carolyn

]]> By: john@kitchenriffs http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25813 Sun, 04 Aug 2013 16:10:42 +0000 http://hotlyspiced.com/?p=9144#comment-25813 I’ve been lusting after one of those infra-red guns! I’ll probably break down and get one someday. 😉 Sounds like a fun course! We have a marble slab, and it’s pretty handy. Usually no need to put it in the refrigerator, although we don’t usually temper chocolate (microwaving it works pretty well, too). Really entertaining read – thanks.

]]> By: Simplemum http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25786 Sun, 04 Aug 2013 03:10:04 +0000 http://hotlyspiced.com/?p=9144#comment-25786 How I wish there is one chocolate school in Singapore as well! It looks so interesting!

]]> By: Sophie http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25766 Sat, 03 Aug 2013 14:51:03 +0000 http://hotlyspiced.com/?p=9144#comment-25766 What a lovely chocolate course you went on! Everything that was made there, looked so appetizing too! MMMMMMM!

]]> By: Lisa the Gourmet Wog http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25724 Fri, 02 Aug 2013 12:36:30 +0000 http://hotlyspiced.com/?p=9144#comment-25724 oh I’d so love to go. Not sure I’d be the best student and concentrate though, the chocolate smell would just make my mind wonder! I’d have Charlie and the Chocolate factory images playing in my head! It’s a risk I’m willing to take 😉

]]> By: Suzanne Perazzini http://hotlyspiced.com/sydney-chocolate-school-coco-chocolate/#comment-25712 Fri, 02 Aug 2013 05:15:52 +0000 http://hotlyspiced.com/?p=9144#comment-25712 What an incredible job to have! Mixing those big bowls of chocolate would be such a joy.

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