Chocolate 1.0 - May

Join Chef Paul at the Chicago Academy to learn basic, professional skills of working with chocolate.

This is a hands-on course which will introduce

• Crystallization techniques
• Molding and enrobing techniques
• Ganaches and emulsions
• Possible problems and remedies
• Basic tools and equipment

You will spend three days perfecting the fundamentals of working with chocolate, enrobing, sugar confection, nougat and marshmallows all while gaining a solid knowledge of chocolate.

This class is ideal for beginners or anyone looking to increase their knowledge of chocolate work.