Blisters and Transfers - Exciting new class!
Hands-on class illustrating the use of 'blisters'. Blisters are one-time-use, disposable molds with cocoa butter patterns that transfer to the finished pieces. Transfers are flat; blisters are spherical. Make your own transfer sheets and work with premade transfers also.
Hands-on class dealing exclusively with tempering chocolate. Learn four different methods of tempering and how to conquer and command chocolate. We will use different techniques to temper chocolate, then melt it and try it again. We will not make centers. Bring your questions and problems to solve.
Chocolate Shoe Party
Hands-on class making your own 100% chocolate shoe. Come with an idea of design and we will create it! We will have 3 shoe forms cast and ready for you to pick from, then awesomely decorate and color. We will teach you how to apply colors, glitter and various add-ons. It will be 100% edible but show it off for a while first! Fill it with a bunch of truffles made in class.
Dipping and Finishing Techniques
Learn the tricks of dipping chocolates with hands-on experience. Learn how to hand-dip, learn fork-dipping secrets, and a multitude of ways to finish the top. Emphasis is on hand-dipping a multitude of shapes and finishing them spectacularly. Take home a box of hand-dipped chocolates to showcase your new expertise.
DWI (Dipping With Intensity) This is an adult only class.
We will learn how to make a rum truffle, an incredible wine truffle, and a super boozy liqueur chocolate. We will also learn the secrets of making pure liquor-filled chocolates. All to be taken home by the students and not consumed until you get off the road!
Fruit & 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.
Introduction to Truffles
For beginners with no experience. Learn the principles of making tasty ganaches and create four different truffles: a bar truffle, a French truffle, a hand dipped truffle, and a molded truffle. Take home a box of premium truffles to enjoy.
Kids Class: Aliens
This class is designed for the younger chocolatier. This is hands-on with couverture-grade chocolate. They will make alien suckers, chocolate pizza, and a 3D hollow space craft. All decorated and finished by themselves. Parents not actually required. They will scamper home with a box full of goodies they made themselves.
We will make a classic chocolate mousse, a fruit mousse, and a liquor flavored mousse, as well as a simplified, safer mousse. Learn how to ruin a mousse and how to avoid such mistakes. Learn festive ways to present, add texture to, and decorate your mousse. Take them home to share, enjoy, and compare. This is a great anytime dessert.
Hands-on class working with professional polycarbonate molds. Learn how to use molds efficiently and learn several methods of adding pizzazz and elegance to the finished product: learn to spot, splatter, stripe, and brush the molds, and learn multiple finger-swipe methods. We will also introduce use of the airbrush to accent pieces with colored cocoa butter. Lastly, we will use transfer sheets and structure sheets and custom-make our own transfer sheets. Practice and take home a box of molded truffles you make.
NOTE: Truffles Level II, III, and IV do not have to be taken in sequence, but should follow the Introduction to Truffles class
Truffles (Level II)
For those with some experience working with chocolate. We will make four ganaches into three truffles. We will create a classic buttercream ganache and pipe it into self-made chocolate boats. Next we will make two variations of gianduja ("jan-doo-yah") and use them to create a two-layered hazelnut truffle. Lastly we will use strawberries and fresh basil to create an herb-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 four ganaches into three truffles. First we will use local fresh or frozen fruit 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 will 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 four truffles: a wine truffle, a burnt sugar based ganache, a sour cream ganache, and finally a coconut milk ganache. As always, bring home a box of incredible truffles to hoard or share.
SSCC classes are registered and paid at the college. Visit http://www.southseattle.edu/programs/continuing-education/ or call 206-934-5339 to register.