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Kerstin Spehr personally conducts the courses and shares a wealth of "chocolate knowledge".
Kerstin Spehr's Chocolate School – Make your own chocolates – Anyone who knows me knows I very rarely buy chocolate. When I do, it has to be top quality and sustainably sourced, preferably in the form of delicious pralines. Products like hazelnut spread, chocolate ice cream, supermarket chocolate, and the like are a no-go for me – but pralines are a frequent treat. Over the past few years, I've therefore delved deeply into the world of chocolate, its quality differences, and its origins. Recently, I had the opportunity to participate in a praline workshop at the Kerstin Spehr Praline School. Divided into a theoretical "chocolate knowledge" section and, of course, extensive practical experience in "making pralines myself," the workshop, lasting approximately 3.5 hours, focused entirely on cocoa, pralines, truffles, and their preparation. If you love pralines as much as I do, appreciate high quality, or want to learn how to make your own pralines, then the Kerstin Spehr Praline School is the perfect place for you. Here we go…
Not bad, right? We had these beforehand to fortify ourselves before we started…
The Kerstin Spehr Chocolate School
The Kerstin Spehr Chocolate School is located on Neuhauser Schulstraße and has been in business there for 11 years. The shop and chocolate school are run by Kerstin Spehr, the school's namesake, who previously worked as a pastry chef for 10 years. Various courses are offered: "Pouring Hollow Shells" – meaning the creation of chocolate shells, "Summer – Blossoms & Fruits," "Dessert Courses," and the "Chocolate Course" I attended, in which we made both truffles and cut chocolates – with and without alcohol. Depending on the day of the week (or weekend), each course has eight to twelve participants, ensuring a personal and intimate atmosphere. Before entering the production area, you pass through the small shop, where you can purchase chocolates, chocolates, chocolate-covered fruits, and much more to take home. Just looking at the chocolate display made my mouth water. Chocolates with champagne, sour cherry, tonka bean, mango, calamansi, lemon, gin, coconut, green tea, and many more – delicious. If you'd like to sample chocolates in the shop before buying, you can do so for a donation of one euro to the Koch-Ebersberger Foundation.
After resting, the truffles are placed in the loose cocoa mass.
The courses: Chocolate making courses and dessert courses
The courses take place in the production rooms in the cool cellar of the house – the correct temperature plays a crucial role in making chocolates. I think it's fantastic that the courses are held right in Kerstin Spehr's daily workspace. Before each participant receives their apron, washes their hands, and gets to work, there's a 45-minute theoretical introduction to the world of cocoa and chocolate. – Don't worry! This isn't dry, theoretical knowledge that you can't do anything with, but rather facts that are worth knowing about chocolate and will also help with making chocolates at home.
The presentation covered various types of chocolate and cocoa-growing regions, their quality levels and cocoa percentages, as well as chocolate storage, what makes a successful couverture and high-quality chocolate, and much more. During K. Spehr's presentation, you'll have the opportunity to sample six different quality levels of chocolate and quickly realize that not all chocolate is created equal. You'll also be encouraged to savor chocolate consciously and to consciously choose high-quality chocolate when shopping. You'll also learn why white chocolate isn't actually chocolate at all and why this treat shouldn't be refrigerated. Then all participants stand up, wash their hands, put on their aprons, and the tasting begins.
Everyone is welcome to lend a hand and will be guided through the course.
The course started exactly as I'd hoped, with pre-made chocolates being served first. So we immediately knew what the chocolates should look and taste like. 😉 Then we got started and began making chocolates, or rather, their ganache from chocolate and cream – once with alcohol, once without. Afterwards, the ganache is poured into a kind of shallow frame (see photo gallery) and left to dry for 12 hours. You learn a lot in the course – I don't want to give everything away just yet, but you'll learn how to cut chocolates, prepare couverture chocolate, and properly use chocolate forks and coat the chocolates. The course is, of course, interspersed with expert knowledge, tips, and advice on how to make the perfect chocolate. For example, when cutting the hardened ganache, we learned that the ideal chocolate should weigh around 10 grams, that couverture chocolate must always be tempered, and what temperature it should reach while melting. All the important information was then demonstrated and applied in practice. It's also important for production to know that there are two different types of ganache (whipped and bacon-like), and you'll learn how to handle each and how to achieve the best results. In the end, you'll have finished chocolates that you not only made yourself but can also recreate at home – provided you have the necessary equipment.
Have you ever shaped truffles using a piping bag?
My personal opinion
In my opinion, the chocolate-making courses at Kerstin Spehr's chocolate school are significantly better than many other courses on the subject – I've already taken a handful in Munich. While everything is taught and practiced in a fairly concentrated way, nothing is lacking to enable you to make chocolates on your own at home afterward. Ms. Spehr designs the courses to be varied, always allows time for open questions, and is always available to help the small groups of participants – divided into teams of two or three – if they get stuck. You actively participate and don't just stand there watching/listening – in my opinion, that's the best way to learn and also enjoy the course. The perfectly balanced mix of theory and practice makes the course ideal for truly gaining knowledge, because you learn in a concentrated way what's important and what makes good chocolates and chocolates. Be sure to take some time to browse through the small shop before the course starts, i.e., arrive 10 minutes early – this will increase your anticipation for the course even more.
I highly recommend taking a course; they cost between €69 and €89 – money well spent. It's also an ideal gift, as two people can experience something together. Of course, in addition to a comprehensive folder with recipes and chocolate knowledge, you'll also receive some (homemade) chocolates to take home. One more tip: even without booking a course, be sure to visit the shop and ask about their premium chocolates like Madagascar, Arriba, or Bolivia – you can see sample portions in the image gallery below. Also, check out the... Online shop I visited Kerstin Spehr's chocolate school. Thumbs up all around!
+++ This article was created in cooperation with the Kerstin Spehr Chocolate School. Thank you! +++
Kerstin Spehr Chocolate School | Schulstraße 38, 80634 Munich
Website
Courses: Chocolate making, dessert making
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Contact via telephone / Course reservations: 08912111690
Pictures:
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- Have you ever shaped truffles using a piping bag?
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- Kerstin Spehr personally conducts the courses and shares a wealth of "chocolate knowledge".
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- After resting, the truffles are placed in the loose cocoa mass.
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- Not bad, right? We had these beforehand to fortify ourselves before we started…
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- Everyone is welcome to lend a hand and will be guided through the course.
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