Basics of Working with Chocolate

You will learn to temper chocolate on a marble table and by the seeding method. Equally important, you practice keeping the chocolate tempered while working.

During the class we shape and dip fruits and nut clusters, dried fruit and fresh fruit. We dip caramels and marshmallows but these centers are not made in the class.

You take home 2 to 3 pounds of chocolate. Optional ingredients to dip include fresh and dried fruit, sea salt caramels, marshmallow and or various nuts.

The Basics of Working with Chocolate class takes place Saturday’s noon to approximately 2:30. We add classes on if classes fill up.

General Information

(Class information subject to change)

Classes are hands-on and are limited to 6 people.

All classes are approximately 2.5 hours in length.

Classes are scheduled Saturday and Sunday on the same weekend for students who travel and want to take both classes..

Chocolate and most ingredients we use in the class are available for sale at the end of
class.

Classes must be paid for at the time of reservation. The cost is $250 per person per class.

What to Wear

Comfortable clothes and shoes. Please do not wear open toe shoes or
sandals. Do not wear or bring anything you do not want to get chocolatey.

Cancellation Policy

Classes must be cancelled or rescheduled two weeks or more prior to each class. There is no refund of payment for classes cancelled within two week of the class date.