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Hands-on Experience: Participants will actively engage in the process, not just observe.Key Skill: Tempering Chocolate: A primary focus is learning how to temper chocolate. This is a crucial technique for melting and cooling chocolate to achieve the correct crystalline structure, resulting in a finished product that is shiny, smooth, and has a satisfying “snap.” Without proper tempering, chocolate can be dull, streaky, and soft.
Practical Application: Dipping: Students will learn and practice dipping a variety of items (often called “centers” or “treats”) into the tempered chocolate. This could include fruits, nuts, caramels or other items.
Take-Home Product: A significant benefit is that participants get to take home the chocolates and confections they create during the class.
In addition, Come join us for our annual Nut & Chocolate Sale!
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3030 Grant Ave, Ogden, UT, United States, Utah 84401
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