Introduction to Chocolate Making: Understanding the process of tempering and molding chocolate

This session will be focused on tempering chocolate to make two kinds of chocolate: chocolate bars and truffles. Participants will have a hands-on experience with tempering couverture chocolate and have the option to add ingredients of their choice. Participants will also learn how to make ganache with their choice of dairy or coconut milk to fill chocolate truffles.

At the end of this session, participants will take home their own handmade chocolates, along with recipe cards and workshop notes.

What students can expect to learn:

Learn how to make chocolate using couverture

Have hands-on and guided exposure to the specifics of tempering using couverture chocolate

Learn how to make ganache for filling chocolate truffles and for use in other desserts

Location

Eden Hall Campus - Lodge kitchen

Directions

https://www.chatham.edu/summerseries/directions.cfm

Contact Information

Sally Frey
(412) 606-1067
sfrey@chatham.edu