There was a time many hundreds of years ago when chocolate was only a drink for the very rich. It was the cocoa press that changed it, because suddenly it became possible to extract more of the cocoa bean, for example the cocoa butter, which became milk chocolate. Today, chocolate and cocoa are commonplace, and many have therefore started experimenting with tempering and filled chocolates at home in the kitchen. A chocolate course helps you on your way to becoming a better amateur chocolatier.