CHOCOLATE & CONFECTIONERY
Class listing for January to March 2018
Book any of the below classes, any time.
Step 1: Choose what you'd like to learn
Half day class includes:
cooking and colouring isomalt
techniques in preparing isomalt for pulling
temperature control
basic pulled rose and its petals
pulled leaves and vines
basic techniques in casting isomalt
basic structure of a sugar showpiece
techniques in assembly of isomalt pieces
bring home a small showpiece
Full day class, in addition to content of the half day class:
pulling multi-colour ribbons
making ribbon contours, bows
casting spheres, textured casting
bubble sugar decorations
simple lunch included
Step 2: Check and see if it's being offered below,
YES - join the class, NO - proceed to step 3
Step 3: Pick an available time slot, click and reserve
Class runs when it meets its minimum
Class fee is per person per set of materials, subject to HST.
Buddy discount available. See FAQ
INTERACTIVE DEMO INCLUDES
- Relevant recipes
- Demonstrations with detailed instructions by chef instructor
- Opportunity to work on parts of the recipes wherever possible
- All materials needed - the tools and ingredients we use in class are of top quality
HANDS-ON CLASS INCLUDES
- Relevant recipes
- Hands-on practice on recipes as guided by chef instructor
- All materials needed - the tools and ingredients we use in class are of top quality
- An apron to use during class. You are welcome to bring your own
- Container for you to take away your finished product
CHOCOLATE & CONFECTIONERY COURSES
Chocolate has been regarded as food of the gods. It is much like wine and coffee, it gets flavour from the terroir, its varietal, and the method the beans are treated. Tempered, the chocolate becomes shiny like a mirror, melts slowery, and breaks with a snap. Untempered, it is dull and crumbles easily.
This course is designed with beginners in mind, but as a good chocolatier would tell you, we are improving everyday. The course takes you through the science of tempering, and provides ample practices on aspects of fine chocolate making, including tempering, ganache, and hand dipping and moulding bonbons.
Basic Chocolate Skills
Format: Hands-on, approx. 3.5 hours each
Minimum to run: 4 students
$560 per person, subject to HST
introduction to chocolate & tempering
orangette, florentine & chocolate thins
basic ganache & truffles
basic hand dipping bonbons
essential chocolate decorations
basic moulding & bonbons