Chocolate has been regarded as food of the gods. It is much like wine and coffee, it gets flavour from the terroir, its varietal, and the method the beans are treated.
Tempered, the chocolate becomes shiny like a mirror, melts slowery, and breaks with a snap. Untempered, it is dull and crumbles easily.
This course is designed with beginners in mind, but as a good chocolatier would tell you, we are improving everyday. The course takes you through the science of tempering, and provides ample practices on aspects of fine chocolate making, including tempering, ganache, and hand dipping and moulding bonbons.
$1330 or 48 prepaid points /person
All materials included
Duration: approx. 3.5 hours each lesson
Class Capacity: 4 students minimum; 12 students maximum
Topics to cover:
Introduction to Chocolate & Tempering
Orangette, Florentine & Chocolate Thins
Basic Ganache & Truffles
Basic Hand Dipping Bonbons
Essential Chocolate Decorations
Basic Moulding & Bonbons
Certification of Completion will be provided upon completion of the course.
Winter Schedule:
Every Tuesday and Thursday, 6:30 PM - 10 PM
November 26, 28, December 3, 5, 10, 12
INDIVIDUAL LESSONS
BREAD & BUN (COMING SOON)