Transform Chocolate Into Art
Master the craft of creating stunning chocolate presentations that captivate before the first bite. Our hands-on programme teaches you the techniques behind unforgettable plating — from colour theory and spatial balance to texture contrasts that make every dessert a visual experience.
Why Visual Presentation Changes Everything
People eat with their eyes first. That's not marketing speak — it's backed by research showing that visual appeal directly influences taste perception. When we see a beautifully composed plate, our brains start releasing dopamine before we even pick up a fork.
For chocolate work specifically, this matters more than you'd think. A simple ganache becomes extraordinary when plated with intention. The colour of the plate, the placement of garnishes, even the angle of a sauce stroke — these details communicate professionalism and care.
We started teaching plating techniques after watching talented pastry makers struggle to present their work in ways that matched their skill level. The gap between their chocolate-making ability and their plating knowledge was holding them back.
Our approach focuses on practical methods you can use immediately, whether you're running a small café or developing signature desserts for fine dining establishments.
How We Actually Teach This
Forget lectures. Our sessions are structured around repetition and feedback. You'll spend most of your time plating, adjusting, and replating based on direct critique.
Each module targets a specific skill set. We don't rush through fundamentals to get to "advanced" techniques — because mastering the basics is what separates good plating from exceptional presentation.
Composition Fundamentals
Understanding negative space, visual weight, and how to guide the eye across a plate. You'll learn why certain arrangements feel balanced while others don't.
Colour & Contrast Work
Practical colour theory for food presentation. How to choose plate colours, create contrast with sauces, and use garnishes that enhance rather than distract.
Texture Layering
Combining different chocolate textures — smooth ganache, crisp tuile, airy mousse — in ways that create visual and sensory interest.
The Chocolates Gift Box Approach
Creating a memorable chocolates gift box requires more than just arranging sweets in a container. It's about telling a visual story from the moment someone lifts the lid.
Beyond Random Arrangement
We teach a systematic approach to box composition. You'll learn how to create visual rhythm through alternating shapes, heights, and colours — techniques borrowed from both culinary arts and graphic design.
The chocolates gift box module covers practical considerations: how different chocolate types photograph, which arrangements travel well, and how to balance variety with cohesion.
- Strategic placement based on colour gradients and shape variation
- Working with dividers and paper cups to create clean separations
- Lighting considerations for both display and photography
- Creating focal points that draw attention without overwhelming
Programme Investment
We've structured our courses to accommodate different schedules and commitment levels. All programmes include hands-on practice time and materials.
Foundation Course
- 8 hands-on sessions
- Composition basics
- Colour theory fundamentals
- All materials included
- Small group setting (max 8)
Advanced Techniques
- 12 intensive sessions
- Complex plating methods
- Restaurant-level presentation
- Gift box specialisation
- Individual feedback sessions
- Portfolio development
Professional Masterclass
- 20 practice sessions
- Complete skill development
- Photography techniques
- Menu design consulting
- Business application focus
- Ongoing support access
What You'll Actually Be Able To Do
By the end of our programme, you'll have developed a reliable system for creating visually striking chocolate presentations. Not just copying techniques you've seen, but understanding the underlying principles well enough to adapt them to your own style.
Most of our students report that the confidence they gain from mastering plating fundamentals changes how they approach their entire chocolate-making process.
Spatial Awareness
Understanding how elements relate to each other on a plate and using that knowledge to create balance.
Efficiency Under Pressure
Plating consistently during service requires muscle memory. We build that through deliberate practice.
Creative Problem-Solving
When a garnish breaks or a sauce isn't cooperating, you'll know multiple ways to adapt without compromising the final presentation.
Critical Eye Development
Learning to evaluate your own work objectively and identify what's working versus what needs adjustment.
Starting dates for our February 2026 cohort are now available. Sessions run Tuesday and Thursday evenings from 18:00 to 21:00, with weekend intensive options for the advanced programme.
Class sizes are deliberately small. We maintain a maximum of eight participants per session to ensure everyone receives individual attention and sufficient practice time with equipment.
Your Learning Journey
We've refined this progression over several years of teaching. Each stage builds on previous skills while introducing new complexity at a manageable pace.
Weeks 1-2: Foundation Building
You'll start with plate selection and basic composition rules. We focus on understanding visual weight and how different elements interact on a surface.
- Plate shape and colour selection principles
- Rule of thirds and golden ratio applications
- Negative space utilisation
Weeks 3-4: Colour and Contrast
Here we introduce colour theory specific to food presentation. You'll learn which combinations enhance chocolate's natural tones and which create unwanted visual tension.
- Sauce painting techniques and placement
- Working with metallic and dark backgrounds
- Creating depth through layering
Weeks 5-6: Texture Integration
This phase focuses on combining multiple textures in a single composition. Smooth ganache paired with crisp elements, soft mousse contrasted with brittle tuile.
- Temperature management for plating
- Structural support for vertical elements
- Timing sequences for complex plates
Advanced Modules: Specialisation
For those continuing into advanced work, we cover gift box design, menu photography considerations, and developing signature presentation styles.
Ready To Elevate Your Chocolate Work?
Our next cohort begins in February 2026. Spaces fill quickly because of our small class sizes, so we recommend reaching out soon if you're interested.
Have questions about which programme suits your current skill level? We're happy to discuss your specific situation and recommend the right starting point.
Get In Touch