Chocolate Extravaganza

About this class

This class covers chocolate technique from the ground up, tempering, molding, truffles, and a chocolate dessert built around real couverture chocolate rather than baking chips. You work through each application hands-on and leave with a box of finished chocolates you made during the session. The instructor covers why temperature matters, how fat crystallization works, and the practical skills that separate clean, glossy chocolates from the ones that bloom and look chalky.