We begin the class, learning the principles of tempering chocolate. Tempering is the most important part of chocolate making, this is where the shine and brittle snap comes from. We paint the chocolate molds. When the fist layer of chocolate is added to the mold, the color will adhere to the chocolate. We make a filling, dark chocolate ganache. Fill and cover. Take home what you make.
I an award-winning chef/chocolatier and have over 35 years as a firehouse cook for Seattle Fire department. I am a graduate of Le Cordon Bleu, Paris with Le Grand Diplôme in cuisine and Pastry. I specialize in French and Caribbean cuisines, French Pastries and artisan chocolates. I have been a chocolatier for over 15 years. Originally I trained at, VDD Artiste chocolatier à Paris (Rueil Malmaison) France, and have also taken advanced chocolate classes at, L’cole du Grand Chocolat Valrhona, Tain L’hermitage, France and Callebaut Chocolate Academy, Chicago, Dubai and Weize Belgium.. For the past 10 year I have been teaching hands on Chocolate making classes, facilitating team building exercises, and participating in Chocolate shows and chocolate demonstrations around the world.
We will proved all the supplies and equipment, including aprons.
The class will be held in my chocolate workshop. The room is located inside a kitchen commissary. I will also travel to your location for team building events.
提前2週預訂即可享 8 折優惠。
Hands on Chocolate making class