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HB Ingredients

HB Ingredients Chocolate Courses

To book your space on the above course, please contact Jayne on 01273 409 300 or email:

2020 Course Dates
Tuesday 21st January
Tuesday 25th February
Tuesday 24th March
Tuesday 21st April
Tuesday 19th May

This one day course will be held at our new "Chocademy", located within our office/distribution warehouse in the historic East Sussex town of Lewes.
Lewes has excellent train connections with London (1hour 5 minutes) and Brighton (15mins). The M25 can be reached within 40 minutes via all dual carriageway, A27, A23 and M23.

Arrival 9.15am ready for the course to start at 9.45am and finishes at 4.00pm

The course is designed for chocolate lovers and those who would like some new interesting techniques, who wish to learn the techniques required to create your own truffles, dipped products, moulded chocolates and decorative chocolate bars.
You will learn about the history of chocolate, the process from bean to the finished product and experience the different ways of tempering.
Upon arrival you will be welcomed by our in-house Chocolatier who will show you a short film on the history of chocolate. During the day you will learn various methods of tempering and see a bean to bar demonstration in one of our small conching machines.
You will then be shown the process of making truffles and chocolates using finest ready made fillings that HB Ingredients supply. Not only are these products wonderful to work with, they also have a long shelf life.
At the end of the day you will package all of your finished products and take them home with you along with an HB Ingredients apron and full course notes.
Course Price: £120.00 plus VAT

Gift Voucher Available, Product Code: M.CHOCGIFT

Gelato Courses

We have a complete Gelato manufacture area in our development kitchen at our HQ in Lewes, East Sussex. We are holding courses demonstrating how to make real Italian Gelato and Sorbet.

2020 Course Dates
Dates to be confirmed

The agenda for the course is:

9.45am    Arrive.
10.00am  Welcome teas and coffee.
10.15am  Introduction, Joy Gelato, Irca and HB Ingredients within the Gelato Sector.
11.00am  Discussion around Gelato, base mix formulation, the ingredients used and
                  types of base mixes.
12.00pm  Lunch.
12.30pm  Pasteurisation, the freezing process, storage and display.
1.00pm    Sorbet, how to make, ingredients used and make 2 different flavours.
2.00pm    Gelato, how to make, ingredients used and make 2 flavours of Gelato.
3.00pm    Display techniques and stock rotation.
3.15pm    Equipment required costs to make and margins.
3.45pm    Final questions.
4.00pm    Course finishes.

For more information or to book a place on the course please e-mail: