Working with Chocolate
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.
Photos of some of the products we will learn to make in class. All photos are of actual food made by us (photos property of Chad Lebo).