CHOCOLATE CLASSES

   CHOCOLATE CLASSES

 

Taught by Bill Fredericks

Chocolate Man

17171 Bothell Way NE  Lake Forest Park, WA

www.ChocolateMan.com

 

All classes $55.00 each or $95.00 for a couple

(Kids’ classes $29 each or two for $50)

Classes require $10 non-refundable deposit to hold spot

Refunds and reassigns available up to 3 days before class

Sign up at store or call 206-365-2025

All classes hands-on, everything provided

 

Choc Bunnies & Eggs (SSCC)                                Apr. 8 Sat. 10-1 PM

Introduction to Truffles                                           Apr.10 Mon. 6-9 PM

Bunnie & Eggs                                                           Apr. 13 Thurs. 6-9 PM

Kids Easter class                                                       Apr. 15 Sat. 4-6 PM

Truffles (level II)                                                       Apr. 18 Tues. 6-9 PM

Chocolate Tempering                                              Apr. 20 Thurs. 6-9 PM

Polycarb Molding                                                     Apr. 24 Mon. 6-9 PM

Truffles (level III)                                                     Apr. 27 Thurs. 6-9 PM

Dipping and Finishing Techniques                       May 1 Mon. 6-9 PM

Fruit and Wine Gels                                                 May 4 Thurs. 6-9 PM

Marvelous Mousse                                                    May 6 Sat. 6-9 PM

Truffles (level IV)                                                      May 9 Tues. 6-9 PM

Introduction to Truffles                                           May 12 Fri. 6-9 PM

Truffles Workshop (SSCC)                                     May 13 Sat. 10-1:30 PM

Chocolate Tempering                                              May 17 Wed. 6-9 PM

Polycarb Molding                                                     May 23 Tues. 6-9 PM

DWI truffles                                                             May 25 Thurs. 6-9 PM

Marvelous Mousse                                                    Jun. 1 Thurs. 6-9 PM

Introduction to Truffles                                           Jun. 7 Wed. 6-9 PM

Truffles (level II)                                                       Jun. 9 Fri. 6-9 PM

Truffles Workshop (NSCC)                        Jun. 11 Sat. 10-4:30 PM

Chocolate Tempering                                              Jun. 13 Tues. 6-9 PM

DWI truffles                                                             Jun. 17 Sat. 6-9 PM

Polycarb Molding                                                     Jun. 20 Tues. 6-9 PM

Truffles (level III)                                                     Jun.22 Thurs. 6-9 PM

 

Chocolate Tempering

            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 do it!! We will have 3 shoe forms cast and ready for you to pick from and awesomely decorate and color. We will teach you how to apply colors, glitter and various add ons. It will be 100% edible but you better 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. 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.

 

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, and we will 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!

 

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 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 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. Take home a box of premium truffles to enjoy.

 

Kids Easter Class

            This class is designed for the younger chocolatier. This is hands on with good chocolate. They will make suckers, chocolate pizza, and a 3D hollow duckie.  All decorated and finished by themselves. Parents not actually required. They will scamper home with a box full of goodies they did themselves.

 

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 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 Chocolate 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 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 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 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 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. See http://www.southseattle.edu/programs/continuing-education/ 206-934-5339 to register