Make your own flødeboller at Frellsen Chokolade in Tilst. Under guidance you whip the filling to a firm, creamy and airy texture, then coat your creations in real Belgian chocolate and decorate them as you like.
You leave with 10 handmade flødeboller per participant, five with a marzipan base and five with a wafer base, packed in Frellsen boxes. The course also covers piping bag technique, chocolate tempering and ingredients, and you receive a recipe with background on chocolate and tempering. Aprons, dipping forks and other kitchen tools are provided.
