Valentine's Day Chocolate Box: Tempering Chocolate

February
13

Jeannette Werle / February 13, 2021 / 10:00 AM - 12:30 PM / $75

In this class you will learn to temper chocolate; semi-sweet, dark, and white to make molded or free-form chocolates. In addition, Pastry Chef Jeannette will give instructions to create an edible chocolate bow to top desserts or cakes. You'll also learn to dip dry fruit, fresh fruits, nuts, and caramels, and make chocolates filled with Raspberry Ganache. We'll pack up a small box of chocolates for you to go! An appetizer plate and sparkling wine will be served in this class.

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