Chocolate Classes
Easter Bunny & Egg class Mar. 26 Tues. 6-9 PM
Easter Bunny & Egg class Mar. 29 Fri. 6-9 PM
Chocolate Tempering Apr. 1 Mon. 6-9 PM
Introduction to Truffles Apr. 4 Thurs. 6-9 PM
Polycarb Molding Apr. 9 Tues. 6-9 PM
Fruit & Wine Jells Apr. 12 Fri. 6-9 PM
Marvelous Mousse Apr. 16 Tues. 6-9 PM
DWI truffles Apr. 19 Fri. 6-9 PM
Dipping and Finishing Techniques Apr. 22 Mon. 6-9 PM
Truffles (Level II) May 4 Sat. 5-8 PM
Chocolate Magic May 7 Tues. 6-9 PM
Introduction to Truffles May 9 Thurs. 6-9 PM
Fruit & Wine Jells May 13 Mon. 6-9 PM
Chocolate Tempering May 15 Wed. 6-9 PM
Truffles (Level III) May 20 Mon. 5-8 PM
Polycarb Molding May 23 Thurs. 6-9 PM
DWI truffles May 31 Fri. 6-9 PM
Marvelous Mousse June 4 Tues. 6-9 PM
Truffles (Level II) June 6 Thurs. 5-8 PM
Truffles (Level III) June 10 Mon. 5-8 PM
Fruit & Wine Jells June 13 Thurs. 6-9 PM
Introduction to Truffles June 21 Fri. 6-9 PM
Polycarb Molding June 24 Mon. 6-9 PM
Chocolate Tempering June 27 Thurs. 6-9 PM
Chocolate Magic
Learn some professional tricks and techniques working with chocolate. Hands on. We will make chocolate caraque, curls, cigarettes, transfer sheets, flowers, spiral strips, plaques, chocolate glass cages, nests, and imprints as well as demo use of blisters.
Chocolate Tempering
Hands-on class dealing exclusively with tempering chocolate. Learn five 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.
Dipping and Finishing Techniques
Hands-on class. Hand dip centers, plus learn fork dipping secrets and a multitude of ways to finish and decorate your products. Emphasis is on hand dipping multiple shapes and finishing them creatively. Take home a box of hand dipped chocolates to prove your new expertise.
DWI 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, as well as learning the secrets of making pure liquor filled chocolates- all to be taken home, and not consumed until you get off the road!
Easter Bunny and Egg
In this class each student will create their own hollow 6” chocolate egg plus a tall molded 3D bunny. Learn to use colored cocoa butter and white, milk and dark chocolate in special effects to decorate the pieces. We will also make a truffle or two to fill the egg. Learn how to seamlessly seal the egg with goodies inside. Take it all home and let the bunny replicate!
Fruit and Wine Gels
We will create pâtes 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 take a large box of impressive gels home to savor and share. Technique and procedure is critical in these creations, so we will go into detail and explain this thoroughly to allow you to proceed in the future with fruits of your choice.
Introduction to Chocolate 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. You will also learn background information on tempering and the science behind chocolate. Take home a box of premium truffles to enjoy.
Marvelous Mousse
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.
Polycarbonate Molding
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 and finger paint the molds. 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 make our own transfer sheets. Practice, then 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 Chocolate Truffles class
Truffles Level II
For those with some experience working with chocolate. We will make three truffles out of four ganaches. We will create a classic buttercream ganache and chocolate boats to pipe it into, we will make two variations of gianduja and use them to create a two-layered hazelnut truffle, and 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 three truffles out of four ganaches. We will use local fresh fruit (or frozen) and create our own fruit puree to incorporate into a ganache, we will use fresh citrus to create a wonderful white chocolate ganache, and we will create a ganache and fruit gel layered truffle. 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.
