The Petits Chefs were in for a treat this week as I’d lined up the wonderful Kerry Beal (professional chocolatier, The Chocolate Doctor) to come and work with them again. As with the last time she came to visit, I realised the secret to keeping kids focussed in the last few weeks of school is apparently chocolate! A couple of pots of melted Callebaut chocolate, an EZ Temper machine (which Kerry invented) to ensure perfectly tempered chocolate (the shiny stuff that “snaps” just so), some cool molds, some sheet pans and a few squeeze bottles made for a VERY focussed group of boys.
We learned how to jazz up Oreo cookies…
(using an offset spatula is something I don’t think about but it’s a skill for sure. The boys loved practising this!).
We used our makeshift fridge (making chocolates in November is easy because all we have to do is open the window…)
As well as having a lot of (delicious) fun, the boys learned a lot about the process of tempering chocolate and the science behind it (best type of science ever!). But I know for them the real draw was the end product…
And each boy took home a lovely selection (and a bag of bark!)
We’re SO grateful to Kerry for taking the time in what is a busy season for this session (and for doing all the prep beforehand!). We also can’t thank Callebaut enough for providing the chocolate for this session. You might not think so, but really good chocolate makes a huge difference and everyone (kids and adults) who tasted these treats made a comment about it ‘ Why is is SO good?” asked one colleague. Good chocolate.
Follow Kerry on Facebook to keep up with all her delicious adventures!
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!