Mastering fresh chocolate with Late Night Pudding Club
Welcome to cook club [behind the counter].
A hundred food businesses cook out of this kitchen every day. Twice a month, we open the doors for cook club.
Our [behind the counter] series is where food makers who've spent years perfecting their craft show you how it's done. It's for anyone who wants to go a layer deeper, into the science, the skills, the reasons things work.
On Wednesday 21st October, Siân Bliss and Josh Attwood of Late Night Pudding Club invite you into their world of fresh chocolate.
Over an evening of cocktails and chocolaterie, you make their Mezcalita bar together. Working in small groups, you make the ganache, fill, cap, decorate, and box your bars, then they go home with you.
The session
The evening starts with introductions, a mezcal margarita made by Josh (or a non-alcoholic alternative) and savoury snacks before the dessert-making commences.
Siân introduces fresh chocolate and the basics of a good ganache. Then you get to work in groups of four, sharing a tray of eight Original Beans milk chocolate shells that Siân has made ahead of the class. Two of you make a chilli orange ganache with Cointreau and mezcal, and two make a vanilla bean white chocolate ganache. Together you pipe them into your shells.
While your tray chills, the conversation turns to rainforest couverture and regenerative growing practices. Siân then demonstrates how to temper chocolate by hand, keeping it in temper over a bain-marie so everyone can have a go capping their bars, filling and scraping the mould to seal them. There’s time to get into the science of it all, so bring your questions.
After a final blast chill, you tap your bars out of the mould. Each person takes two bars to finish with a milk chocolate drizzle and flaky salt. Then we wrap the bars and build signature LNPC boxes to take your bars home safely. This is the bit where you really feel like you work in a chocolate factory. You'll also take home a recipe card for tempering chocolate at home.
The bars are fresh, so make sure they go straight home to the fridge. They keep for up to two weeks chilled or three months frozen.
About Siân + Josh
Founders of @latenightpuddingclub, Siân Bliss and Josh Attwood make fresh chocolate bars that live in the fridge. Each one is a snappy single-origin chocolate shell filled with silky, pudding-inspired ganache, handmade in small batches at Mission Kitchen. Siân is the founder, Josh the co-founder, and tonight he's also on cocktail duty. Their bars use no palm oil, emulsifiers, or preservatives, just real chocolate made properly, with the late-night pudding as their inspiration.
What's included
Welcome drink: a mezcal margarita, or a non-alcoholic alternative
Savoury snacks
Two Mezcalita bars you make, decorate, and box yourself, to take home
A recipe card: how to temper chocolate at home
Good to know
You'll work in small groups of four
Please arrive at 5:45pm to sign in
Ages 18+. The welcome cocktail and the chilli orange ganache contain alcohol
If you prefer alcohol-free, the ganache can be made without alcohol. Just let us know when you book
There are savoury snacks to keep you going, but this isn't a full dinner
A self-serve drinks honesty bar will be available
Tell us about any allergies or dietary requirements when you buy your ticket (see notes on allergens below)
Allergens
Tonight's bars contain milk. The milk chocolate, white chocolate, double cream, and butter all contain dairy, so this event isn't suitable for anyone who is dairy-free or vegan.
Tonight's bars also contain alcohol (Cointreau and mezcal in the chilli orange ganache) and chilli (in the ganache). The welcome cocktail contains mezcal. Alcohol-free bars and drinks are available on request.
Late Night Pudding Club also works with nuts, peanuts, gluten, sesame, and sulphites, so our products may contain traces of these.
Mission Kitchen is a shared commercial kitchen. A hundred food businesses cook here every day and all 14 named allergens are handled on site, so we can't guarantee any dish is free from traces of them.