Learn how to temper chocolate with Cook club’s new [behind the counter] series with Late Night Pudding Club

Cook Club’s first [behind the counter] session is set to be a chocoholic’s dream. On 21st October, the founders of Late Night Pudding Club, Siân Bliss and Josh Attwood, invite guests to learn how to make their beautiful Mezcalita chocolate bars from scratch, with cocktails, a little chocolate science and plenty of hands-on fun along the way.

Twice a month, Cook Club throws open the doors of Mission Kitchen, a living, working commercial kitchen and home to London’s most diverse community of food founders. Its new [behind the counter] series gives guests the chance to learn directly from the makers who’ve spent years perfecting their craft, discovering the tricks, techniques and little details that make their creations so special.

First up: an evening of cocktails and chocolate making funwith Late Night Pudding Club. Things kick off with a mezcal margarita from Josh and a few savoury snacks before guests roll up their sleeves and get stuck into the art of making fresh chocolate. Working in small groups, guests will whip up two delicious ganaches, chilli orange and vanilla bean white chocolate, before piping them into milk chocolate shells. Siân will then guide everyone through the magic of tempering chocolate by hand.

Once set, the bars are tapped out of their moulds and given the finishing touches: a decadent chocolate drizzle and a sprinkle of flaky salt. The best bit? Everyone leaves with two handmade bars, boxed up to take home, plus a recipe card to recreate the chocolate-making magic in their own kitchen!

Tickets costs £80, click here to book a spot! From 6pm - 9pm.

Includes: a welcome mezcal margarita (or a non-alcoholic alternative), savoury snacks, two Mezcalita bars to take home, and a recipe card (Ages 18+).

Address: Mission Kitchen, New Covent Garden Market, London, SW8 5EL

Photography courtesy of Late Night Pudding Club