Chocolate Tempering and Truffle Making

About this class

This workshop covers the science and technique of chocolate tempering, the process of heating and cooling chocolate to specific temperatures so it sets with a glossy finish and satisfying snap. Once you can temper reliably, the instructor moves into truffle making, where you pipe and coat ganache centers in a variety of flavors and coat them in the tempered chocolate you just learned to make. Ruth, the school's resident chocolate educator, is one of the only bean-to-bar chocolate instructors in the country and brings serious depth to a subject most people only skim.