CHOCOLATE CLASSES

 

Taught by Bill Fredericks

Chocolate Man

17171 Bothell Way NE

Lake Forest Park

www.ChocolateMan.com

 

All classes $49.00 each or $90.00 for a couple

(kids classes $29 each or two for $50)

Sign up at store or call 206-365-2025

All classes hands - on

 

 

Truffles (level II)                                                       Apr. 8 Mon. 6-9 PM

 

Chocolate Tempering                                                    Apr. 12 Fri. 6-9 PM

 

Polycarb Molding                                                     Apr. 16 Tues. 6-9 PM

 

Truffles (level III)                                                            Apr 19 Fri. 6-9 PM

 

Fruit & Wine Jells                                                           Apr. 22 Mon. 6-9 PM

 

Chocolate Sculpture                                         Apr. 27 Sat. 6-10 PM

 

Truffles (level IV)                                                            Apr. 29 Mon. 6-9 PM

 

Introduction to Truffles                                           May 3 Fri. 6-9 PM

 

Marvelous Mousse                                                   May 7 Tues. 6-9 PM

 

Truffles (level II)                                                              May 11 Sat. 6-9 PM

 

Chocolate Tempering                                                    May 14 Tues. 6-9 PM

 

Dipping & Finishing Techniques                May 17 Fri. 6-9 PM

 

Truffles (level III)                                                     May 23 Thurs. 6-9 PM

 

 

 

 

Introduction to Chocolate Truffles

              Learn the principles of making tasty ganaches and create 4 different truffles. We will learn to make a bar truffle, French truffle, hand dipped and molded truffle. Take home a box of premium truffles to enjoy. For beginners with no experience.

 

NOTE: Truffles Level II, III, and IV do not have to be taken in sequence, but should follow the Intro. To Truffles class

 

Truffles Level II

              For those with some experience working with chocolate. We will make 4 ganaches into 3 truffles. We will create a classic buttercream ganache and pipe it into chocolate boats we will make. Next we will make two variations of gianduja and use them to create a two layered hazelnut truffle. Lastly we will use strawberries and fresh basil to create an herbally infused fruit ganache. As always, bring home a box of incredible truffles to hoard or share.

 

Truffles Level III

              For those with some experience working with chocolate. We will make 4 ganaches into 3 truffles. First we will use local fresh fruit (or frozen) and create a fruit puree that is incorporated into the ganache. Next we will use fresh citrus to create a wonderful white chocolate ganache. Lastly we create a fruit gel, then cover it with a ganache layer and cut that into two layered pieces. As always, bring home a box of incredible truffles to hoard or share.

 

Truffles Level IV

              For those with some experience working with chocolate. We will make 4 truffles. First we will make a wine truffle. Next we will make a burnt sugar based ganache followed by a sour cream and then a cocoanut milk ganache As always, bring home a box of incredible truffles to hoard or share.

 

Chocolate Tempering

              This is a class to deal exclusively with tempering chocolate. I will teach 4 different methods of tempering and this is total hands on all night long. Learn to conquer and command chocolate. We will not be making centers; only using different techniques to temper chocolate, then melt it and try it again. Bring your questions; bring your problems to solve.

 

Polycarbonate Molding

              This is a hands on class working with the professional polycarbonate molds. Learn how to use them efficiently. Practice and take home a box of molded truffles you make. Not only will you learn how to mold chocolates, but I will teach you several methods of adding pizzaz and elegance to the finished product. You will learn to spot, splatter, stripe, and brush the molds. Plus you will learn multiple finger swipe methods and we will also introduce use of the air brush to accent pieces with colored cocoa butter. Lastly we will use transfer sheets and structure sheets and we will custom make our own transfer sheets.

 

Fruit and Wine Gels

              We will create pâte de fruits from scratch. Learn the technique to create your own unique combinations using real fruits, no artificial flavorings. We will apply the same technique to create wine gels. Cut them up, roll in sugar and everybody takes a large box of impressive gels home to savor and share. Technique and procedure is critical in these creations and we will go into detail and explain this thoroughly to allow you to proceed in the future with fruits of your choice.

 

Chocolate Sculpture

              This class will be limited to 5 students. I will teach principles of working and building with chocolate. Then each student will create their own sculpture, exclusively with chocolate, then beautifully finish it using any of several techniques. Take it home and amaze everyone!

 

Marvelous Mousse

              We will learn to make the classic mousse and a simplified safer mousse. We will make the classic chocolate mousse, a fruit mousse and a liquor flavored mousse. Learn how to ruin a mousse and how to avoid such mistakes. Learn festive ways to present, add texture and decorate your mousse. Take them home to share, enjoy, and compare. This is a great anytime dessert.

 

Dipping and Finishing Techniques

              Learn the tricks of dipping chocolates with hands on experience. Hand dip centers plus learn fork dipping secrets and a multitude of ways to finish the top to mark them all differently. Emphasis is on hand dipping a multitude of shapes and finishing them spectacularly. Take home a box of hand dipped chocolates to prove your new expertise.