Chocolate Tempering

What makes chocolate snap? Shiny? What’s a bloom? Can I do this at home or do I need to be a professional? The many questions of tempering chocolate.

Chef Bill will teach you the in’s and out’s of this sometimes elusive, many times mysterious formation of cocoa butter crystals and chocolate. Start with a discussion on tempering to learn what it is and why we do it. The hands-on focus of this class is being able to temper chocolate yourself while the chocolatier is there to guide you. Temper your own chocolate twice and use for various purposes (which you get the delicious benefit of taking home). Fill molds and bon bon shells, dip various products of your choosing, and create a bark out of your own hand tempered chocolate. Participants will leave with the confidence that they have an understanding of the science of tempering chocolate and can do so for themselves.

Details: 02/27/16 Time: 2p-4p Location: Providence