Chocolates & Ice Cream
Believe it or not, Caramel does not grow on trees in little cubes wrapped in cellophane... and you won't believe just how easy it is to make wonderful sauce or chewy caramels at home on your stove.
Working with chocolate is complex but I can show you how to temper chocolate and use that to make molded shapes including animals, cars, and more.
Turning chocolate into Truffles is another class, and my favorite thing to do is a seminar on the history of chocolate, its cultivation, processing, and use plus the terminology of the modern chocolate industry, along with (of course much sampling. Previous versions of that seminar have been based on my knowledge from Pastry school and the many excellent books on chocolate that I have devoured over the years (especially Maricel Presilla's The New Taste Of Chocolate and the Coe book The True History Of Chocolate); but the ext session will include my newly obtained knowledge from finally visiting a cacao plantation in the tropics, and the power point will include pics that I'll be taking while in Puerto Rico. Highlights of the tasting will of course be the local bean-to-bar chocolate made right there on the island.
$25 per person
Minimum Class Size 6, max 10
Take home: One box of truffles
$25.oo per person
Take home: One jar of sauce plus a box of caramels
Your group: $300 for up to 8 people, $20 per additional person over 21
Causing Truffle February TBD