Get ready for a chocolate Easter.  Master the art of tempering chocolate.  In this 2-day series you will learn how to taste & work with chocolate.  Some of the techniques and items prepared will be:

- Pre-Crystalizing Chocolate (Tempering)
- Garnishing Techniques: Cigarettes, Curls…
- Ganache & fillings
- Chocolate Truffles
- Enrobed Chocolates
- Molded Chocolates

Date: March 6 & 7

Times: 9am to 2pm.

Cost: $320.00 + GST

Register: Call 604.876.7653.  Payment is due at registration and can be made by phone with VISA or MasterCard, or in person.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, silpat (1/2 sheet size), small electric heating pad, bib apron & a container to take home your goodies!

Note: menu is subject to change at Chef’s discretion.