The art of making candies and confections has always been beyond me. I enjoy fine chocolate, but tempering remained a mystery — anything I dipped ended up with unattractive blotches and an uneven finish.
So I was surprised when I wandered into Durig Chocolatier in Lausanne. I expected to leave with a box of fine Swiss chocolates from the small shop near the Grancy Metro station, not to sign up for a hands-on class the very next day to learn how to make my own.
The shop opens onto the workshop of Master Chocolatier Dan Durig, where he and his team craft sweets using certified organic and fair-trade chocolate. When I discovered that Durig offers classes designed for complete beginners, I couldn’t resist. The courses let participants develop their own signature fillings and coatings under expert guidance.
Durig provides two main types of classes. One focuses on creating molded chocolate figures — not just traditional shapes but also imaginative designs like monkeys, cats and crocodiles, often finished with painted white chocolate details. The other class teaches students how to make bonbons, drawing on the shop’s wide range of spices, fruits, caramels and nuts for inspiration.
Both classes guide students through a tasting journey “from bean to praline,” introduce essential techniques, and offer time to sample some of Durig’s more exotic creations. As a bonus, participants receive a 10 percent discount on purchases in the adjoining shop, making the lessons both educational and rewarding.