Scheduled class:

September 25-27, 2006  Sold out!

This class will cover:

• Origin and development of chocolate
• Process by which chocolate is made, from cocoa beans to premium couverture
• Fundamental techniques such as tempering
• Working with Des Alpes couvertures and glazes
• Creating basic candies using the hand-dipped, molded and piped methods
• Creating cakes, tarts, ice cream and frozen desserts using the latest techniques
• Working with different forms, shapes and textures
• Art of presentation
• Creating decorations
• Ample hands-on practice of all elements

Upon conclusion of this course, students will understand the rudiments of working with chocolate and be able to apply these techniques in a professional environment.

About your instructor, Corporate Pastry Chef Anil Rohira