Chocolate Tempering Masterclass

Dandelion Chocolate's tempering class focuses entirely on one of the most technically challenging aspects of working with chocolate: bringing it through the precise temperature curve that produces a glossy, snappy bar rather than a dull, crumbly one. The two-hour session covers tabling, seeding, and tabling-on-marble methods with single-origin chocolate, and participants spend the majority of the class at the table working through multiple rounds of tempering and testing until the technique clicks. You leave with the bars and pieces you produced during the session.