This is the ultimate Easter Treat! Making your own Belgium chocolate Easter Egg, filled with some special delights and hand decorated.

In this session Carolyn will explain how to temper chocolate. You can make your Easter Egg out of white, milk or dark chocolate. There’s plenty of choice of decorations too! We will place the Easter Egg on a fondant covered cake board, decorate round it using fondant icing and maybe even decorate it with a few Easter bunnies and some Easter Biscuits – the choice will be yours!

As always at Flavours…. all resources are included, aprons available for you to wear and we have refreshments for you to buy. This course is for all ages, and adults can assist their children or make one themselves.

Please specify in the comment box which flavour of chocolate you’d like…

Dark, milk or white. If nothing is specified we will assume milk chocolate.