Chocolate Tempering
(and Chocolate “Wax” Stamps) Made Easy
Learn the easiest way to temper chocolate - and create stunning branded chocolate “Wax” Stamps for your cakes.
A bite-sized, beginner-friendly course that gives you all the confidence you need to work with chocolate (minus the stress, the mess, or the guesswork).
Please note: This course is also included inside the Modern Drip Cake Masterclass as a bonus chapter.
If you’re already enrolled, you don’t need to buy it separately.
Start the Course
Is This You?
You’ve seen those shiny chocolate decorations and elegant wax-style stamps on cakes and thought:
- “I’d love to make that… but chocolate scares me.”
- “Tempering feels too scientific - what if I mess it up?”
- “I want a simple method that just works every time.”
- “I’d love to brand my cakes with a classy chocolate logo stamp.”
If that sounds like you… You’re in exactly the right place.
Sneak peek this way!
Here’s What You Didn’t Know You Could Achieve…
Working with chocolate can feel intimidating - and mastering tempering takes time, practice, and patience.
This mini-course doesn’t promise instant perfection… but it will give you the clarity, the method, and the confidence you’ve been missing.
You’ll walk away with:
✨ A simple tempering method you can return to again and again as you practice
✨ A clear understanding of what’s happening to your chocolate (so you’re not just guessing and hoping for the best)
✨ The know-how to start creating beautiful chocolate “Wax” Stamps using your logo or any engraved stamp design
✨ Guidance on how tempering differs for dark, milk, and white chocolate, and how to approach each one
✨ The ability to add a refined, professional finishing touch to your cakes - even while you’re still learning
Think of this course as your go-to chocolate reference - something you’ll revisit every time you want to build confidence, troubleshoot, or refine your technique.
Get Instant Access - £30
Who Is This Class For?
Perfect for:
✨Cake lovers, beginners, and pros alike
✨Bakers who want to build confidence working with chocolate
✨Cake designers who want branded elements for their cakes
✨Anyone who’s been avoiding chocolate because it felt “too technical”
You don’t need previous chocolate experience - just curiosity and your usual kitchen tools (and for the stamps, I’m giving your recommendations on where to find yours)
What You'll Get Inside
Downloadable PDF Guides & Workbooks
Your downloadable workbook walks you through:
- The fundamentals of chocolate tempering
- My simple tempering method (step by step)
- How to make your own chocolate “Wax” Stamps
- The science-y bits explained in a simple, friendly way
- My favourite brands + links to everything you need
- A “Where to Find” supplier list, including my bespoke wax seal maker
Read at your own pace, save it forever, and refer back anytime.
Step-by-step Video Tutorials
Watch me temper chocolate and create wax-style stamps in real time.
- Clear, close-up demonstrations
- Play, pause, rewind as much as you need
- Perfect if you learn by seeing rather than reading
You’ll feel like I’m right there next to you in the kitchen, walking you through it.
FAQs
Is this included in the Modern Drip Cake Masterclass?
How long do I get access?
Do I need lots of equipment?
Can I download the course content?
Can I use the course content for my own business?
Ready to Master Chocolate the Easy Way?