Sweet tooths rejoice, Mosman’s Chocolate School is open again for bookings for kids parties, school holidays, Christmas parties, corporate events, hens dos or just for lovers of all things chocolate…
If you never liked school, you may have just been attending the wrong one. We’ve discovered that the most amazing local school is located at Middle Head in Mosman with views of Sydney Harbour. But no one is looking out the window during these lessons, they’re too busy mixing huge bowls of melted chocolate or sprinkling on hundreds and thousands or trying not to lick the edible printed wrapping. In fact, imagine if Willy Wonka had decided to create a small factory outpost in our very own Mosman where you could learn all the tricks of the chocolate trade, and you’ve got a good idea of what Sydney Chocolate School is like.
The school is owned and run by Rebecca Knights, who trained as a chocolatier in Europe. She then opened her first chocolate studio and retail store in the UK and was commissioned to create a range of chocolates for Harvey Nichols in London. After ten years of making a name for herself as one of the UKs most in-demand chocolatiers, Rebecca returned home to bring her delicious talents to Sydney where she opened Coco Chocolate in Kirribilli and the Sydney Chocolate School.
All of the chocolate for the Kirribilli store is produced at the Middle Head studio, and Coco Chocolate uses only organic chocolate ‘couverture’ for the production of their award-winning product. Couverture chocolate has not had the cocoa butter reduced or replaced with vegetable or palm oils, as most “chocolate” has these days, so the quality is much higher. It also allows for the chocolate to be tempered (Master Chef fans will know all about this), which gives it a lovely sheen and a crisp ‘’snap’’ upon breaking. Rebecca imparts this and much more on the fascinating history of chocolate during the workshops.
Participants are also taken through the tempering process, which involves working with a huge bowl of melted chocolate (you can pick from milk, dark or white), the pouring of this onto a large marble slab, assisting the chocolate to reach just the right tempering temperature, and then creating various scrumptious treats with lollies, dried fruits, moulds, lollipop containers and the aforementioned colourful and edible papers.
One of the tasks – creating your own chocolate bar – involves working with several bowls of different confectionery, such as marshmallows, lolly snakes, smarties and jelly babies. World famous singer Adele booked out the Sydney Chocolate School for a workshop a few years back and still holds the record for the most amount of lollies fitted into one chocolate bar. Since then, attendees are invited to take the ‘’Adele Challenge’’ and go a bit crazy with adding sweets.
Once your treats are complete and have set, you can package them up in a goody bag and take them home to share (or not!). For those who have made a day of it with a party or event, the harbourside setting outside is perfect for drinks and canapes. The Sydney Chocolate School can be booked for corporate events, Champagne high teas, hens parties where participants can make the bonbonniere for the wedding, parties, children’s parties and school holidays activities. Or chat to Rebecca to custom-design your own delicious event.
Please see the website for booking details (and more glorious images of chocolate!):
Sydney Chocolate School
Please note: all cacao couverture sourced for tempering at Coco Chocolate is ethical and producers are members of SEDEX, ensuring ethical and responsible practices in labour standards (including employment conditions, profitable income for farmers, supporting community development projects and no child labour), health and safety, the environment and business ethics. As a result all can enjoy Coco Chocolate – creating value for all through the supply chain with transparency, traceability, productivity and quality.