Class Description:
This 4-day, hands-on, comprehensive chocolate course emphasizes the techniques necessary to make unique molded chocolate pieces and gourmet chocolate confections that taste incredible. Students will be introduced to chocolate decorating techniques, starting with the basics of tempering and the handling of coverture. Class will also cover techniques of coloring chocolate, spraying, cutting and using transfer sheets, working with modeling chocolate and much more. Students will make confections from simple barks to exquisite ganache, caramels, English toffee and Pate fruit. Whether you want to add a new dimension to your food business or just enhance your culinary skills, this course has value for every student.
Sessions Offered
| Date |
Hours |
Fees |
Registration |
| May 15-16, 22-23, 2010 |
8 am - 6 pm
|
| Registration: | $100.00 |
| Tuition: | $650.00 |
|
|
Agenda:
Day 1
- Chocolate Introduction: basic facts and characteristics. Tempering, molding chocolate shells, chocolate leaves, calla lily
- Start woven chocolate clay basket base
- Making and coloring clay
Day 2
- Working with chocolate clay - roses, leaves, woven basket, chocolate techniques, bow
- Coloring chocolate, coloring cocoa butter for silk screen and templates
- Chocolate plaques, woodgrain effect, tracing templates
- Marbling chocolate
- Chocolate box
Day 3
- More candies - turtles, incredible fudge
- Hot chocolate, European-style
- Assembling and decorating chocolate boxes
Day 4
- Ganache
- European-style candies, English toffee, chocolate coated pecans
- Finish projects