Chocolate is a technique. Chocolate is an art. There is an array of recipes and designs that push the limits of what chocolate can be. But to perfect it, sometimes you have to go back to school.

Whether it be a sprinkling or full indulgence, the world of chocolate is filled to the brim of possibilities. It would be nice to throw the ingredient into any recipe, however, it can be a bit more complicated to bring out the full potential of chocolate without overshadowing other elements.

Tocumwal Chocolate School, located in the southern Riverina region of New South Wales,  is one place to refine your skills, first opening in 2022. Tocumwal Chocolate School decided to take a different approach, combining education with luxurious accommodation—a well rounded experience that brings together culinary creation and relaxation.

This wasn’t always the plan though, with owner Wendy Alford  originally dreaming of opening a simple chocolate store.

“The idea for the Tocumwal Chocolate School started simply: I wanted to use my years of experience working with chocolate to open a chocolate shop. But as often happens, plans evolved,” Wendy said.

“While searching for the perfect property, we [Wendy and husband Martin] came across this beautiful block of land, and it just felt right—even with all the challenges it presented.”

Despite the tests, Wendy and Martin were confident with their decision, especially with the school being located in Tocumwal—a sentimental place in their hearts as it was 29 years earlier that this regional town also served as the location of their wedding. Wendy shares a rich history with chocolate, beginning her learning 20 years ago during her Cert III in patisserie. She was most intrigued by chocolate in the course, the ingredient only making a brief appearance in her classes.

“It’s a beautiful product, and you can just it is just super versatile. But the problem is you don’t know how to work with it without being taught,” Wendy said.

Wendy Alford at work

Going back to the start

Wendy’s chocolate education journey led her to be taught by Kirsten Tibballs, and eventually to Paris. Something that struck Wendy was how far and wide she had to travel to master what she loved most. The idea of the school came from a place of wanting education to become more accessible, especially to those in regional areas who may not have the same opportunities.

Together during the design process for the school, there was a lightbulb moment, this wasn’t going to be like other schools.

“We realised that we didn’t just want to teach people about chocolate—we wanted to create an experience where guests could stay, relax, and truly immerse themselves,” Wendy said.

The idea of blending education with luxurious accommodations emerged naturally.

“We recognised that chocolate-making isn’t just a skill to be learned; it’s an experience to be savoured. By combining the two, we could offer something truly unique: a retreat where guests could disconnect from their busy lives and fully engage with the art of chocolate.”

The goal was to introduce a holistic experience for the participants. A place where mornings where spent mastering tempering techniques, and evenings were spent relaxing and reflecting on learning in the beauty of the Murray River region. It is the combination of learning, indulgence, and relaxation, that forms the heart of the school.

Teaching techniques is not the only role of the school, as students are guided through tastings and discussions, learning the origin of cocoa, ethical sourcing, and the differences between mass-produced and artisan chocolates.

“This knowledge fosters a deeper respect for the craft and a more informed perspective on the global chocolate industry,” Wendy said.

“By combining technical expertise, creative exploration, and industry insights, our school inspires students to elevate their chocolate-making abilities and become more discerning and innovative in their approach—whether for personal enjoyment, professional growth, or contributing to the industry in meaningful ways.”

Alongside knowledge, skill forms the foundation of a chocolatier’s performance. According to Wendy, the most important is the art of tempering. It is the starting point to all classes, and once mastered, students can dive into more complex approaches like crafting smooth ganache and rich caramels to moulding bonbons and creating chocolate decorations.

“Tempering ensures the chocolate has the right snap, shine, and texture—qualities essential for both aesthetics and taste,” she said.

“By focusing on tempering as the foundation, we provide our students with the confidence and skillset needed to take their chocolate creations to the next level.”

“In our classes, we balance structured learning with room for personal expression. After mastering basic techniques students are encouraged to experiment with flavours, textures, and designs. My teaching focuses on giving students the confidence to try new ideas while respecting the fundamentals,” Wendy said.

Next to teaching fundamentals and more advanced ways to work with chocolate, community is a core principle at the school. While this is cultivated through the classes, Wendy mentioned that it can continue for graduated students with social media. Specifically, a Facebook group intended to be a space to share creations, school memories, and chocolate tips.

The school also takes into consideration the connections made for those currently learning, with intimate class sizes, and communal dining experiences.

“Whether it’s sharing stories over a gourmet meal or working side-by-side during a hands-on class, the environment we create fosters meaningful relationships that often extend beyond the school,” Wendy said.

Tocumwal Chocolate School

Passion for people

Helping to create these connections is just one of many rewarding things the Tocumwal Chocolate school has delivered.

“Sharing our passion for chocolate allows us to meet people from all walks of life and help them discover their own creativity,” Wendy said.

With so many years of experience, Wendy went on to describe the most rewarding part was seeing those new to chocolate, experience joy and accomplishment in the classes.

“Watching someone temper chocolate perfectly for the first time or design a unique bonbon is incredibly fulfilling—it’s those “aha” moments that make it all worthwhile,” she said.

“What keeps us going is the continuous opportunity to innovate, teach, and create. Chocolate is a medium that combines art and science, and there’s always something new to learn or share.”

The school has received many positive responses and success, something that has only motivated Wendy and her husband to go further with future plans. There are hopes to expand their current ‘Guest Chef’ sessions, encouraging more regional talent to engage and teach food lovers some new skills. Wendy also has plans for a major event collaboration with F. Mayer to celebrate Bastille Day in July.

“This event will feature classes designed for both professionals and amateurs, focusing on elevating dessert-making skills. It’s an exciting opportunity for participants to learn from industry experts and celebrate the art of French pastry,” Wendy said.

Recognising the need to forever expand knowledge and skills, there are also plans to introduce classes of more complex levels. Continuing the focus on community, there will be additional communal dining experiences available.

“As part of our vision, we’re exploring the idea of hosting more food-focused events, such as a ‘long lunch’, which will bring people together to enjoy exceptional food in a relaxed, communal setting,” she said.

A place of passion, learning, and restfulness, Wendy and Martin have created a school that offers an experience like no other. In her early years as a chocolatier, Wendy wasn’t so lucky to have access to learning resources regarding chocolate, it is with this school, that she can provide others the opportunities she never received—a chance to understand all sides of the chocolate world.