Working with chocolate is not without its mysteries. But with the right tricks, a few tools and a little practice, you can make your own glossy dark chocolate bars or creamy chocolate truffles.

Though there will be some recipes, the main goal of the class is to understand how to work with different chocolates, so we will focus on the techniques and methods and ratios. And like all our classes, we will learn a little history and food science too.

There will be plenty of chocolate to take home and some rare heirloom chocolate to taste during class. The heirloom chocolate is compliments of Madecasse, a socially-responsible and award-winning chocolate company From Madagascar, Africa for whom we have consulted for designing and developing new flavors.

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Costs

Class Includes:

Melting
Tempering
Soft and hard ganaches
Truffles
Chocolate bars
Molds
Flavoring
Dark chocolate
Milk chocolate
White chocolate
and more…