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  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter “Chocolate Bar“ Chocolate Masterclass with Pamela from Buttercut Bakery - Sugar Art Canada
  • Easter’s “Chocolate Bar“ Masterclass with Pamela from Buttercut Bakery
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Sugar Art Training

Easter’s “Chocolate Bar“ Masterclass with Pamela from Buttercut Bakery

Regular price
$9.99
Regular price
$19.99
Sale price
$9.99
Shipping calculated at checkout.
Learn how to make this Easter chocolate bar from start to finish. In this class, Pamela is going to show you how she made her caramel sauce, talk about chocolate Vs. Candy melts, explain what is tempered chocolate and why and when you need to temper your chocolate. Next, Pamela is going to guide you through the whole making and decorating process of this super cute chocolate bar.

DURATION: 17 minutes
LANGUAGE: English


NEVER EXPIRES

Take the class at your own pace and in your own time.

BONUS:
Upon purchasing this class, you will receive an email containing a downloadable PDF, in this PDF you will find:
  1. List of tools & equipment + links to where to buy them
  2. A contact page where you will find all of Pamela’s social media channels in addition to her email in case you would like to ask her questions.
  3. If you would like to receive the customizable class certificate, please email Pamela with your full name on pbuttercut@gmail.com

LESSON PLAN:

  1. Make the caramel sauce.
  2. Learn why and how we temper chocolate.
  3. Additional information about chocolate and candy melts
  4. Make and fill the chocolate bar.
  5. How to use and apply chocolate transfers.
  6. The whole decorating process including Pamela’s famous “Ombré” effect on chocolate.
TOOLS and EQUIPMENT:
  1. Sauce pan
  2. Granulated sugar
  3. Heavy cream
  4. Vanilla extract
  5. Salt (optional)
  6. Heat proof bowl or jar
  7. 3-part mold from www.christinesmolds.ca use coupon BUTTER15 for 15% OFF
  8. Candy melts or chocolate
  9. Oil based colours
  10. Painting brush
  11. Happy Easter Day Set chocolate transfer sheets from www.sugar-art.ca use coupon BUTTER20 for 20% OFF
  12. Gold edible dust
  13. Alcohol or lemon extract

Class payment is final and non-refundable.
By purchasing this class you agree not to share this content with anyone. One participant per order.
By purchasing this class, you release Sugar Art Canada from any health and safety liability connected to or incurred by taking this class.

*A customized certificate of completion will be emailed to you upon completing this class

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