This cooking school is for those who are serious chocolate connoisseurs. Participants are in the capable hands of the extraordinary talent of Kirsten Tibballs and Paul Kennedy who specialise in all things decadent. Macaroon and French pastry classes fill quickly so it pays to get in early. Speaking of paying, this school is a bit on the pricey side but what you learn in technique and produce is invaluable. A choux pastry course will set you back $240 and a croquembouche class will cost around $270. There are also classes for traditional Christmas delicacies.