Chocolate Classes

Chocolate Man
17171 Bothell Way NE Ste. A130
Lake Forest Park, WA 98155

Classes are $60 per person or $105 for two people
Kids' classes are $36 per child or $60 for two children
Classes paid in full at registration
Refunds and reassigns available up to 3 days before class
Sign up in-store or call 206-365-2025
All classes hands-on, everything provided

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

DWI truffles                                                      July 1 Mon. 6-9 PM

Chocolate Magic                                             July 9 Tues. 6-9 PM

Introduction to Truffles                                   July 12 Fri. 6-9 PM

Truffles (Level II)                                              July 16 Tues. 6-9 PM

Polycarb Molding                                            July 18 Thurs. 6-9 PM.

Marvelous Mousse                                         July 23 Tues. 6-9 PM

Chocolate Tempering                                     July 25 Thurs. 6-9 PM

Truffles (Level III)                                            July 30 Tues. 6-9 PM

DWI truffles                                                      Aug. 2 Fri. 6-9 PM

Dipping and Finishing Techniques                Aug. 6 Tues. 6-9 PM

Truffles (Level IV)                                            Aug. 8 Thurs. 6-9 PM

Fruit & Wine Jells                                           Aug. 12 Mon. 6-9 PM

Introduction to Truffles                                 Aug. 14 Wed. 6-9 PM

Chocolate Tempering                                    Aug. 19 Mon. 6-9 PM

Polycarb Molding                                          Aug. 29 Thurs. 6-9 PM

Marvelous Mousse                                        Sept. 3 Tues. 6-9 PM

DWI truffles                                                    Sept. 5 Thurs. 6-8 PM

Chocolate Magic                                           Sept.10 Tues. 6-9 PM

Introduction to Truffles                                 Sept. 13 Fri. 6-9 PM

Polycarb Molding                                          Sept. 17 Tues. 6-9 PM

Chocolate Tempering                                    Sept. 19 Thurs. 6-9 PM

Dipping and Finishing Techniques               Sept. 23 Mon. 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!

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.