About this Event
THIS EVENT IS PRIORITY AVALIABILTY FOR GIFT CERTIFICATES PURCHASED BEFORE MARCH 31, 2025. ANY REMAINING TICKETS WILL GO ON SALE ON JULY 4 @ 12AM.
Learn the ins and outs of how chocolate is made and how to temper chocolate easily at home. Practice your new skills to make molded chocolate bars in dark chocolate with different add in ingredients, and rolled truffles to take home.
Milk and white chocolate tempering will be discussed. We will provide you with loaner molds, and enough dark chocolate to cast a set of three bars and roll six salted caramel truffles, as well as filling for your truffles. If you would like to bring your own reuseable containers for your chocolates, we would appreciate that, but we will also provide you with single use containers to take your chocolates home.
PLEASE MAKE SURE THAT YOU ARE DRESSED APPROPRIATELY FOR A KITCHEN ENVIRONMENT (no open toed shoes, extreme high heels, or bare feet; please wear a shirt, preferably with sleeves that can be pushed up; hair tied back; aprons welcomed! If you have a long beard, you must tie it back or wear a hair net). PLEASE NOTE THAT WE REQUIRE THAT ALL STUDENTS WEAR A MASK DURING OUR CLASS AS PART OF FOOD SAFETY PROCEDURES. WE WILL ASK YOU TO LEAVE IF YOU CANNOT COMPLY WITH BASIC KITCHEN SAFETY. We have begun tasting items again in our classes, so please take this into account regarding your COVID-19 comfort level.
This class is 16+. We may relax the age requirement if a child aged 12-15 wishes to attend the class and is accompanied by a responsible adult who is also taking the class. Please contact us for details. This class is nut free and gluten-free and vegan friendly.
For more on our policies, please see https://drunkenchocolatier.com/chocolate-workshops/
Event Venue & Nearby Stays
Drunken Chocolatier, 108 - 223 West Broadway, Vancouver, Canada
CAD 106.77
