Chocolate Foundations

Dive into the delightful, yet sometimes daunting, world of chocolate with Chocolate Foundations. 

We've chosen to focus on the foundations that will help any beginner chocolatier feel more comfortable working in the confectionary kitchen, without the aid of high-tech equipment. Learn confidence as you hand-temper every item created over the course of three days with Chef Paul all culminating in a final buffet filled with molded bonbons, hand-dipped framed ganache, and other classic American chocolate shop staples such as toffee, turtles, hand-rolled truffles and barks.

• Discover the different types of chocolate—dark, milk, and white—and how each influences flavor and texture

• Master the essential skill of tempering chocolate and the delicate balance of keeping your chocolate in temper while using it, ensuring a glossy finish and satisfying snap in your creations

• Experiment with complementary flavors to elevate your chocolates and create delightful combinations

This class is perfect for anyone eager to learn the fundamentals of chocolate. Whether you’re preparing for a baking venture, looking to impress friends and family, or simply indulging your passion, you’ll leave with valuable skills and delicious treats.

Have you taken Discovering Chocolate and are wondering if this class will cover different topics? The answer is 'yes'! While Discovering Chocolate touches on tempering, it does not do so as in-depth as this class will. Discovering Chocolate also features more European-style bonbons and confections, while Chocolate Foundations is inspired by American chocolate shop staples.