Join Master Pâtissier and Creative Ingredients Ambassador Paul Kennedy for a rich and hands-on exploration into the world of premium chocolate bar creation, presented in partnership with ICAM, renowned for its sustainably sourced, high-quality couverture chocolate.
This session dives into the full process of chocolate bar development — from tempering and moulding to layering textures and refining finishes — with a special focus on flavoured glazers. Paul will demonstrate how to use these glazes creatively to add flavour complexity, shine, and visual distinction to chocolate bars, transforming simple confections into standout artisanal products.
Attendees will learn how to balance flavour inclusions, achieve a clean temper, and work efficiently with ICAM couverture to create bars that are both commercially viable and elevated in presentation. Paul will also touch on sustainability in ingredient sourcing and how that translates into consumer appeal in today’s ethical market.
Whether you’re looking to expand your chocolate offering, improve your bar quality, or push the boundaries of flavour and texture, this session delivers practical techniques and creative inspiration from one of Australia’s most respected pastry educators.
Learning Objectives:
1. Learn the step-by-step process of crafting premium chocolate bars, including proper tempering, moulding, and finishing techniques using ICAM’s high-quality couverture chocolate.
2. Understand how to work with flavoured glazers to enhance taste, texture, and visual appeal — adding layers of complexity and distinction to artisan chocolate bars.
3. Gain practical insights into balancing creativity with efficiency, while incorporating sustainable and ethically sourced ingredients to align with modern consumer values and production demands.
