Training course
by Luke Frost
Price per person £500 excl. VAT
& skills

• Make different types of fillings for chocolate bonbons
• Master the principles and techniques of mixing to get the right textures
• Understand the role of the ingredients and their impact on the design and preservation of chocolate bonbons
• Practice the different tempering and coating techniques
• Improve chocolate tasting skills
• Discuss the cost of materials and learn about the relationship between quality and price
• Fillings for framed, moulded, coated, rolled chocolate and decoration. Whipped and classic textures
• Plain ganache and ganaches made with spices, alcohol, fruits, infusions, etc.
• Moulded and whipped praline and Gianduja chocolates, etc.
• Hand-mixing, whisking and vacuum grinding
• Decorating using a fork, transfers, appliqué methods, mixed decorations and blown decorations such as blown sugar
• Manual and mechanical tempering
• Mechanical coating

The chef
Luke Frost
Valrhona Pastry Chef UK
Luke’s career began twenty years ago when he started as an apprentice with the Savoy Hotel Group. He has since gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his flagship Le Manoir aux Quat’Saisons and as Head Pastry Chef at Nigel Haworth’s Northcote Manor and The Chester Grosvenor.

Most recently Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to 
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment. 


If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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