Cocoa & Heart

Chocolate & Traditional Sweet Making Courses date availability for 2026

You are welcome to pick a date and time you like (I usually run my courses on Wednesdays, Thursdays and Saturdays) and book as an individual or in a small group of 2-3 people. All courses are run in Bexleyheath, Kent (South East London).

To book or if you have any questions, you can reach me via my website or e-mail me directly - hello(at)cocoaandheart(dot)co(dot)uk

Magdalena

To see all available courses visit my website https://www.cocoaandheart.co.uk/chocolate-making-courses/

If you’ve ever attempted to make chocolate ganache, you might have seen your lovely smooth ganache suddenly turning oily and weirdly separating. Split ganache, which is what this is called, is actually quite common and can happen to anyone even if you are an experienced cook or chocolate maker.

Split ganache doesn’t look very appetising, and it’s difficult to work with because the structure of the chocolate has changed.

The good news is that you can fix oily split ganache and I’m happy to share with you my tried and tested ways of solving this tricky chocolate problem.

Over the 25 years of chocolate making I had to deal with split ganache on many occasions, so I’ve had the chance to test all the different methods of fixing split ganache.

How to fix split ganache: 4 methods used by a chocolatier - Cocoa & Heart My tried and tested 4 easy methods that are best to fix split chocolate ganache and work every time. If you’ve ever attempted to make chocolate ganache, you might have seen your lovely smooth ganache…

When I run my chocolate courses, my students always ask me what's my favourite chocolate and where to find great chocolate shops in London. So, I thought that I'd put together a guide to my favourite 24 chocolate shops in London, the ones I keep coming back to and always take my friends to when they are visiting London. Have you been to one of these? And what did you think of the chocolate?

https://www.cocoaandheart.co.uk/london-chocolate-shops/

Chocolate & Traditional Sweet Making Courses date availability for 2024

You are welcome to pick a date and time you like (I usually run my courses on Wednesdays, Thursdays and Saturdays) and book as an individual or in a small group of 2-3 people. All courses are run in Bexleyheath, Kent (South East London).

To book or if you have any questions, you can reach me via my website or e-mail me directly - hello(at)cocoaandheart(dot)co(dot)uk

Magdalena

To see all available courses visit my website https://www.cocoaandheart.co.uk/chocolate-making-courses/

Chocolate & Traditional Sweet Making Courses date availability for winter/spring 2024

You are welcome to pick a date and time you like (I usually run my courses on Wednesdays, Thursdays and Saturdays) and book as an individual or in a small group of 2-3 people. All courses are run in Bexleyheath, Kent (South East London).

15, 17, 22, 24, 29 February 2024
2, 5 March 2024
3, 4, 6, 10, 11, 13, 17, 18, 20, 24, 25, 27 April 2024
May 2024 - fully booked

If you have any questions, you can reach me via my website or e-mail me directly - hello(at)cocoaandheart(dot)co(dot)uk

Magdalena

To see all available courses visit my website https://www.cocoaandheart.co.uk/chocolate-making-courses/

I like these rainy evenings...perfect excuse to make a hot chocolate and watch one of my favourite chocolate movies!
https://www.cocoaandheart.co.uk/chocolate-movies/

My favourite coffee creams recipe made using the traditional boiling sugar method. Smooth fondant centre infused with coffee and enrobed in dark chocolate. Great as gifts and sweet treats for the whole family.

Coffee Fondant Creams Recipe - Traditional Confectionery – Cocoa & Heart Coffee creams recipe made using traditional boiling sugar method. Smooth fondant centre infused with coffee and enrobed in dark chocolate. Great as gifts and sweet treats for the whole family.

My favourite recipe for the festive season - Cinnamon Star Bread - and it's very easy to make & looks impressive too!

Easy cinnamon star bread to bake this festive season & it looks so impressive! https://yumeating.com/cinnamon-star-bread/

New on my food blog - a perfect recipe for crumble topping - made ahead or use for any fruit crumble recipe you like.

New recipe on the blog - the basic (but oh, so delicious...) crumble topping recipe. Can be used for any fruit crumble or crisp or made ahead and freeze for later.
https://yumeating.com/crumble-topping-recipe

I've been busy working on my new recipes for you and this week, I wanted to share with you my recipe for simple Brown Sugar Syrup.

This simple brown sugar syrup recipe is made in a traditional way by boiling sugar with an optional infusion of spices such as cinnamon and a pinch of salt.

Perfect syrup for making iced coffee or tea, bubble tea, cocktails, mocktails, used as a delicious sauce for puddings, pancakes or other desserts or sugar syrup for layering sponge cakes.
https://www.cocoaandheart.co.uk/brown-sugar-syrup/

New recipe on the blog - Easy to make curd with a low amount of sugar, fresh apples, lemon juice and a hint of cinnamon. Perfect on toast, pancakes, as a tart or cake fillings or topping for your favourite pudding. https://www.cocoaandheart.co.uk/apple-curd/

Easy to make, chocolate cheesecake with a malted biscoff biscuits base and layer of biscoff spread cream cheese filling and chocolate cream cheese filling. The malted flavour of the Biscoff biscuits works brilliantly with the strong cocoa flavour and the cream cheese biscoff spread layer is light with a hint of vanilla. Enjoy! Magdalena

Biscoff Chocolate Cheesecake - No bake recipe – Cocoa & Heart Easy to make, chocolate cheesecake with a malted biscoff biscuits base and layer of biscoff spread cream cheese filling and chocolate cream cheese filling. The malted flavour of the Biscoff biscuits works brilliantly with the