Chocolate School

Master Chocolatier Arno Backes of Ganache Chocolate is now inviting chocolate lovers to experience the world of chocolate creation in a range of intimate cooking class held in his personal kitchen.
Arno's interest in chocolate began at the ripe age of 15 and over time, through graduating as dux from the Master College in Munich, to travelling through South America, to uncovering the world's hidden chocolate secrets, his interest has evolved in to a real passion.

Opening a cooking school on the premises of his new chocolate lounge is a dream come true for Arno: "I can't wait to share my love for chocolate with people in my new chocolate cooking classes. Melbournians have an insatiable chocolate appetite and I'm sure they will enjoy every minute of my classes," said Arno.

With seven informative hands-on chocolate classes to choose from there is a class to suit the needs of all chocolate devotees.
The "Introductory Art of Chocolate" class will tickle chocolate enthusiasts as Arno uncovers a brief history of chocolate and the sourcing of high quality ingredients while students touch, smell and taste different varieties of fine chocolate. Students will also have the chance to make truffles and of course take home their delicious creations.

Feel like a budding Master Chocolatier in Arno's "Create a Chocolate House" where participants with a good understanding of chocolate are shown step by step the techniques to build a simple chocolate masterpiece, ideal to make as a gift or to just show off to all your friends!
Also for those with a little more chocolate handling experience up their sleeve, Arno's "Chocolate Bar" class will surely challenge their taste buds as they concoct fillings and flavours while Arno guides the class through the process of making chocolate bars unlike any on the market.
Chefs are also welcome to join Arno's classes. Special courses have been created for those who work in the patisserie industry such as "Chocolate Tempering", where participants learn to perfect the art of tempering chocolate by hand and also gain an insight into mechanized tempering functions.

Students will come away feeling inspired with a well-rounded education into the connoisseurship of high quality chocolate, plus easy to do at home recipes from the Master Chocolatier.