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This workshop covers all the fundamental science and technique of tempering chocolate and making a variety of dipped and molded candies. Following the demonstration, students will temper chocolate by hand and learn proper techniques for dipping with the right chocolate tools. We will cover using professional polycarbonate molds to make the fruit bars or roasted mixed nuts bars. Accompanied with a glass of Sparkling Cava or Sparkling Rosé and a chocolate tasting flight. Each student will be sent home with 4 - 1 oz chocolate bars they create and wrap in class.