Learn how to have fun with chocolate throughout the year by creating all sorts of holiday confections, including: Bark, Peanut Butter Cups, Fudge, Fondant for hand dipped Cherry Cordials, Grapes, Tuxedo Strawberries, Dark Chocolate Truffles, French Truffles, Lemon Ginger Truffle, Leaves, Hazlenut Bars, Fruit & Nut Bark, Decorative Boxes with lids, Winter Molds of Trees & Stars, Spring Molds of Bunnies & Eggs. The Chocolate Man Bill Fredericks also demonstrates effective fork & hand dipping techniques.
Bill has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT American Association of Candy Technologists, IACP International Association of Culinary Professionals, FCIA Fine Chocolate Industry Association and President of the NW Chocolatiers Guild.
Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, “My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do.” Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again.