WorkSHOPS & Master classes at Library at the Dock
Here you will feel like a true Chocolatier, learning or perfecting your skills from the Masters of Chocolate. Or obtain insider's knowledge about cultural heritage.
All Workshops and Master-Classes are located at The Library at The Dock, Ground Floor (Activities Room). Please note that there are only a limited number of spots available, therefore early bookings are required.
107 Harbour Promenade, Docklands
107 Harbour Promenade, Docklands
SATURDAY 8 August 2015
11.30 am - 12.30 pm (ticket reference: MasterClass 1 - 08/08 - 11:30am)
Master Class 1: Basic Chocolate Making Techniques by Elaine Young
Elaine Young gives a 1-hour Hands-On chocolate Workshop; teaching different methods of tempering, making nuts and fruit discs, chocolate bark and chocolate lollipops. This workshop is a must do for every chocolate lover who likes to be introduced in the wondrous world of chocolate making or who want to perfect its techniques.
12:45 pm - 1:45 pm (ticket reference: MasterClass 2 - 08/08 - 12:45pm)
Master Class 2: Mexican Day of the Dead - Chocolate Skulls by Brenda Yvonne
'Dia de los Muertos' is an interesting holiday celebrated in central and southern Mexico during the chilly days of November, honouring their deceased loved ones - This workshop is a fine and delicate chocolate variant on the ancient tradition to buy little folk art skeletons and sugar skulls from the local markets. (No1 Workshop at Melt 2013 - Immigration Museum.)
2 pm - 3:45 pm (ticket reference: MasterClass 3 - 08/08 - 2pm)
Master Class 3: Macarons and Chocolate Pavlovas by Carol & Adam
My Kitchen Rules NSW couple Carol and Adam are coming to Melt Away. They will be demonstrate cooking some chocolate treats which are a little technical and aren't often prepared by the home cook, however quite simple for you to prepare at home once you have all the tips and tricks. Samples of the made recipes are available for attendees to taste at the conclusion of the workshop.
Carol and Adam are preparing
1. macarons with dark chocolate ganache
2. macarons with white chocolate and raspberry
3. chocolate pavlovas
SUNDAY 9 August 2015
12:15 pm - 1:45 pm (ticket reference: Workshop 1 - 09/08 - 12:15pm)
Workshop 1: Bean to Bar – Origins & Processes of Chocolate by Sissy's Gourmet Delight
Bean to Bar is an informative presentation about growing and processing cacao into chocolate. What is Single Origin and what is Fair Trade?
A short 8min. introduction video is followed by sampling of single origins, all brought to you by chocolate expert Sylvia Kliska.
2:15 pm - 3:45 pm (ticket reference: Workshop 2 - 09/08 - 2:15pm)
Workshop 2: 'The Ancient Origins of Chocolate and Traditional Aztec Preparation' by Tonantzin
Cacao was held of highest value to the ancient Olmec, Mayan and Aztec civilizations. It was ground with other ingredients and made into a sacred drink and the beans were used as currency and ceremonially. Learn about the role of cacao in ancient Mexico, and taste the original preparation of chocolate, using the grinding stone.
4:15 pm - 5 pm (ticket reference: Talk - 09/08 - 4:15pm)
Free Talk: Daintree Plantation to Plate Journey talk by Dr. Barry Kitchen, Daintree Estates' Executive Chairman