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Chocolate Tempering
(and Chocolate "Wax" Stamps) Made Easy!

Learn a super easy way to temper chocolate with me! And in the process, I will show you how to brand your amazing cakes with your own logo chocolate "Wax" Stamps.

This mini-course is packed with amazing tips and tricks - here is what you'll go away with -

​Please note! This course is also part of the

Modern Drip Cake Masterclass as a bonus chapter.

  • How to easily temper chocolate, ready for your chocolate decorations

  • How to use wax seals to make chocolate "Wax" stamps - either with your own logo or whichever design engraved on your wax seal! 

  • The basic principles of chocolate work: a bit of technology to help you build your confidence around chocolate (what is "couverture"? Why is tempering mandatory? How to check if my tempering was successful? Is it the same thing to temper Dark, Milk or White chocolate? etc)


Sneak peek this way! 

PDF Workbook

This course is made of a PDF workbook explaining the fundamentals of Chocolate Tempering  that you will be able to download and scroll through at your own pace.


You will find the tempering method explained, and the principle of "wax" stamps making, along with my own pro tips, a bit of technology to understand chocolate better, my favourite brands and useful links on where to find what you need for a successful tempering and stamps making! 

Step-by-steps Videos

The Workbook is completed by step-by-step video tutorials showing you exactly the tempering method, and the chocolate "Wax" stamps technique.  


You will be able to play, pause, go back again and again as you wish.


Good news: the content of this course can also be found in the Modern Drip Cake Masterclass. No need to purchase Tempering Made Easy if you are already enrolled in the Masterclass :)

Who is this course for?


All cake lovers: whereas professional or amateur. Anyone who wishes to understand the basics of chocolate tempering and is excited to bring a lovely final touch to their cakes by adding their own logo in the form of a chocolate 'Wax" stamp.


How long do I get access?

Once purchased, you will have lifetime access to it. This will allow you to work at your own pace, and make the most of it! 

Do I need lots of equipment?

Just the usual equipment to temper chocolate: thermometer, bowls, spatulas - only things you most certainly already have in your kitchen!

You will need to have your own Wax Stamp Seal made although they can be found already engraved in a number of lovely designs if you do not own a logo. 


You will find a "Where to find" list at the end of the course where I share my preferred suppliers including where I get my own bespoke Wax Stamp Seal (based in Ireland but they ship internationally!).

Can I download the course content?


All the PDFs are downloadable for easy access, yes. You will have to log in to access the videos however.

Can I use the course content for my own business?

ABSOLUTELY! Zaza Marcelle's online courses have been designed to help fellow cake designers (and aspiring cake designers!) in their cake journey, whether by teaching them new techniques or showing them things they already knew with a different approach. We only ask that you respect the courses Intellectual Property (that you will be able to find at the beginning of each course), and that you do not share the course content with people who have not enrolled in Zaza Marcelle's classes. And if you feel like tagging Zaza Marcelle on socials (@zazamarcelle), then we will be happy and honoured to re-share your work with our cake community! 



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