Surprise! There is more to chocolate than just eating it.
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While most of us are happy to merely snack on the delicious treat, Riverina apprentices are learning ways of manipulating and cooking with the sweet substance.
From the capital of all things decadent, deep in rural France, came tutors who showed how to work with chocolate.
Chocolate maker and TAFE NSW Illawarra teacher, Herve Boutin, imparted his wisdom on how to temper, mould and fill with chocolate.
“Most people love chocolate but using chocolate and creating things with chocolate is quite tricky,” he said.
The workshop was held at the Artisan Baker – So French, So Fresh in Wagga and was part of an initiative to bridge education gaps in rural communities.