Chocolate in the Kitchen: Learning tempering and molding to create sweet treats
Saturday, December 9, 2017
9:00 AM - 12:00 PM
Eden Hall Campus - Lodge kitchen
This session will be focused on tempering chocolate to make two kinds of chocolate: chocolate bars and truffles. Participants will have a hands-on experience with tempering couverture chocolate and have the option to add ingredients of their choice. Participants will also learn how to make ganache with their choice of dairy or coconut milk to fill chocolate truffles.
At the end of this session, participants will take home their own handmade chocolates, along with recipe cards and workshop notes.
What students can expect to learn:
- Learn how to make chocolate using couverture
- Have hands-on and guided exposure to the specifics of tempering using couverture chocolate
- Learn how to make ganache for filling chocolate truffles and for use in other desserts
After registering, course registrants must make any change requests to their attendance at least 48 hours prior to the start of the workshop. Transfers to another course offering (if available) will be considered if space is available. Refunds will be considered if transferring to another course is not possible. Any class registrations made within the 48-hour period prior to the course beginning will not have the option to transfer to another course or receive a refund. If you need to request a transfer or cancellation, please contact Stacey Victor at firstname.lastname@example.org.
Registration and Directions
Registration has closed. Please contact Sally Frey at email@example.com for additional information.
Fee : $50
Event Contact InformationSally Frey