Fundamental Techniques
Chocolate forms the backbone of many of our most beloved desserts and confections, yet the complex techniques required for success often elude most home cooks. Building upon our introductory bean-to-bar class, students will further utilize our exclusive housemade chocolate in finished preparations with a range of origins and flavor profiles. In this demonstration and hands-on class, students will learn basic tempering, molding, and decoration techniques, as well as finished confections and desserts that best showcase craft chocolate’s alluring properties. Recipes covered in class will include: single-origin bonbons; chocolate caramels; spiced hot chocolate; and chocolate crémeux.
