Tuesday, June 16, 2026
Tuesday, June 16, 2026
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Richard has been our resident Chocolate Expert here at the school for several years now.
This fun afternoon demonstration class will give you a great introduction to chocolate making. Watch as Richard explains the importance of starting out with high quality chocolate, how to temper your chocolate and how to make delicious chocolates in fun molds. He will be making several types of chocolates including various wonderful fillings.
We will also provide you with a list of places to find good chocolate and where you can get a selection of chocolate molds.
While, unfortunatley this is not a hands on session, we will send everyone home with a little box of chocolates to share with your friends (or keep all for yourself).
After the class finishes why not stay and take a leasurly stroll through our gardens
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
