POPPING your head into the New England Institute of TAFE’s Tamworth kitchens today, you may be forgiven for thinking you’ve stumbled across Willy Wonka’s chocolate factory.
The master of all things chocolate, Dean Gibson, is teaching students the sweetest trade of all.
With just 12 participants, the chocolate making masterclass has industry professionals from around the New England brushing up their skills as part of the two-day course under the tutelage of Mr Gibson.
TAFE New England Institute tourism and hospitality head teacher Barry Pawsey said that the award-winning patissier was highly regarded in the industry.
Promising an “intensive two days of chocolate,” Mr Pawsey said the course was designed for those looking to learn new techniques and increasing their chocolate knowledge.
The idea for the master class came about after an Armidale bakers’ industry forum held in June brought up the idea of specialised training in chocolate making.
Mr Pawsey said the first name he thought of was that of Dean Gibson, the experienced patissier with several accolades and achievements to his name.
Judging the World Chocolate Masters and taking out first place as captain of Team Pastry Australia in the Asian Pastry Cup, Mr Gibson now shares his skills as an educator with Hunter TAFE.
The two-day course will see those in the bakery industry learn about tempering, airbrushing and colouring, and even learning to create their very own chocolate masterpiece.
“There’s a science behind chocolate and how to use it,” Mr Pawsey said.
“Different chocolates work better for different techniques.”
Mr Pawsey said students would be working with the creme de la creme of chocolate, Swiss and Belgian couverture, famed for its “melt-in-the-mouth” properties and high in cocoa solids.
“It’s certainly not your ordinary Cadbury’s or cooking chocolate bought from the supermarket.”