Chocolate Making Classes by Lubo Rotak

Ruxstons Chocolate Origins

Having started making chocolate all the way back in 2015 when myself and Fraser ran a company called Discover Chocolate we were constantly asked by friends and family for tours of the small factory we had, on the few times we relented and let people in, they then would always ask for “a go on the machine”. When you are juggling production schedules and trying to take orders over the phone this enthusiasm from friends can actually be a little frustrating, however we were aware even back then that at some point chocolate making classes would be a good idea in the future.

Between Chocolate Businesses

Unfortunately we sold the business in 2018 and went onto other ventures and jobs, so this was an idea that appeared to be destined to stay in the “what ifs” when it came to ideas. One of the jobs I did in the years that followed involved working for a cake manufacturer where I had the pleasure of meeting a development chef called Lubo Rotak. He clearly was very talented and, in my view, designed some of the best cakes in the business. Lubo was keen to talk to me about chocolate and asking all about it he clearly showed great passion and enthusiasm for the subject. Upon leaving the company I did a few different roles for other companies, I then settled on setting up a farm shop at Horner Farm. This quickly proved to work for just a few months of the year so we unsticks and went to Wellington, where we switched from a farm shop to a fine food shop.

Building Somersets Best Chocolate Factory

Overtime we developed the downstairs but soon set on the idea of building a chocolate factory on site. We had the contacts and the knowledge of what we would need so set about buying it and after 7 long weeks we had a chocolate factory. The next stage was a little longer and we painstakingly developed our chocolate catalogue and expanded our range. However I was not going to wait like I had done a decade earlier, I knew we were doing chocolate making classes and I was determined to get Lubo involved. After a few meetings and a lot of me telling him to visualise what the room will look like he was keen and started to develop the courses. There was a day of him learning to use our equipment and whilst I was showing him it quickly became obvious just how good he was, normally it can take several days for someone to not cover the floor with chocolate and what lands in the mold normally blooms but Lubo hit the ground running and instantly was at a high level.

The First Chocolate Making Class

We did a practice chocolate making workshop with some great longstanding customers and a member of staff with her friend and on the whole it ran very smoothly. Whilst our projector was not as good as the large television screen we have now and the timing wasn’t always smooth, on the whole feedback was good and after making the required adjustments we opened up the course to the public.

Viewing Area

The Chocolate Workshop step by step

We have now settled on the following structure for our level 1 making chocolate course.

You arrive and are taken by Lubo to the chocolate factory viewing area. Sitting down you are given a presentation on chocolate which goes into its history, origins, the different types of cocoa beans along with a background on Lubos history. This is a good opportunity to meet the fellow attendees and relax into things.

After this you are taken into Ruxstons chocolate factory and given an introduction into the different chocolates types (Dark, Milk, White and Ruby). You are then taught how to temper chocolate and the reasons for it. After selecting your mould and then having polished it, you will then be taught the different ways to hand paint your chocolates using coloured cocoa butter. From the toothbrush splatter method to the thin paintbrush strokes. Whilst we have a spray gun this is currently being reserved for level 2 classes due to the more complicated nature of using it and the limited number of them we currently have.

After this you design your own fondant filling, we have a huge number of options to choose from and they can also be combined. We have had some amazing creations such as Coconut Mojito and Raspberry & Passionfruit.

Once the filling is made the cocoa butter will have fully set on the moulds so for the first time in the day, after 2 hours or so, you will, with Lubo's help if required, pour chocolates into your moulds. This is then left to set and you will take a quick lunch snack and a hot drink of your choice from the best coffee shop in wellington of course ;)

After this you will pipe your fillings into the chocolates and then whilst these are setting you will undertake some chocolate themed activities including Lubo's legendary smell and tell game. After 20 years working in baking, designing cakes for some of the biggest names in the UK, he’s handled thousands of ingredients, from the everyday to the frankly bizarre. You’ll be given 20 different aromas to identify, and so far nobody has managed more than 16, which is the current record to beat!

Once you finish your chocolates by capping them with chocolate, to keep the fondant inside. You box them up ready to take home with you. Then you say your goodbyes and ask about our level 2 course!

Almost finished.