Saturday Apr 18, 2015 - 10 am - Come join one of our chefs in this informative and yet very hands-on course that will cover several of the most popular and exotic flavors of chocolate today. It may lead you down a new career path or simply bring more joy and pride to your gift giving. In this introductory yet highly focused course in chocolate fundamentals, participants can learn to apply basic techniques of tempering, molding, and piping to create edible works of chocolate art.
The fundamental theory behind the chemistry and physics of chocolate will be emphasized to give students a solid foundation to begin creating their own recipes for molded candies and truffles. Students will also receive tips on how to properly store and display chocolates for their guests and friends.
Examples of resulting products using various techniques include:
- Decorative molded confections
- Chocolate ganache variations
- Assorted bonbons and truffles
- Chocolate decorations