Learn how to make seasonal chocolate eggs ready for Easter with chocolatier and pâtissier, Lucie Bennett. Fill your chocolate eggs with caramel or praline and wrap them in foil. You will then make a selection of chocolate truffles with flavoured chocolate ganache.
During this class, you will learn how to cast and decorate beautiful handmade Easter eggs, alongside two different techniques for creating handmade chocolates. Throughout the day, Lucie will give you lots of useful tips on working with this indulgent ingredient. You will be taught how to create a flavoured chocolate ganache, and get lots of inspiration for flavour pairings when you recreate the truffles at home. You will also be taught how to pipe your ganache, coat and decorate – creating gorgeous hand dipped chocolates. Not only that, but you will also learn how to temper chocolate using the seeding method, and how to create chocolate shells using a chocolate mould. The chocolates will be filled with a wonderful liquid caramel or ganache, before sealing the base of the chocolate, encasing the delicious filling.
Having always been a fan of baking, Lucie started her career as a Pâtissier in 2004 at Westminster Kingsway College on a two-year pâtissierie scholarship. After this, she moved to London and joined one of the UK’s leading chocolatiers, William and Suzue Curley, where she refined her skills as a Pâtissier and Chocolatier whilst also gaining her first experience giving workshops. Lucie left London after four and a half years, taking her experience all over the UK, to Greece, China and, recently, Saudi Arabia. She has had many exciting projects, such as recipe developing with Bailey’s, teaching baking and chocolate classes, and being featured in Country Living magazine. Furthermore, she is a brand ambassador for Guittard Chocolate in the UK. Currently, she works from her family home creating bespoke celebration cakes, wedding cakes and pâtisseries.