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Adventures in Chocolate: From Bean to Bar to Bonbon with Anne Boulley
April 22-26, 2024
$1,100.00
($950 tuition + $150 material fee)
About this Class
Learn everything about Theobroma, aka “chocolate” (the food of the gods), by tasting and examining fresh cacao pods and beans. Anne will discuss how cacao is harvested and how it becomes chocolate, cocoa powder and cocoa butter. Students will sample chocolates from some of the top chocolate producers and small craft businesses from around the world. Then, students will make their own world-class chocolates. Using dried cacao beans, participants will learn how to roast, clean and grind the beans into a rich chocolate. Students will make chocolate bars and chocolate bonbons, truffles, drinking chocolate and even create a beautiful chocolate display piece. Anne will show how to work with colored cocoa butter, chocolate marbling, special professional molds and how to include the artful touch of airbrushing. During the week, students will learn how to pair chocolate with other ingredients to create edible magic. Anne will share practical tips about chocolate, such as how to temper it properly, how to keep it stored, how to ship it safely, etc. Whether you have a desire for a new career or just want to increase your popularity with the grandkids, this class will immerse students in everything chocolate.
Key Points
- Learn the history and origins of cacao and how to source it.
- Chocolate making from harvest, fermenting, roasting, etc.
- Making single origin dark, milk and white chocolate
- Crafting custom chocolate bars and pairing with inclusions
- Tempering chocolate three ways
- Creating ganache, truffles and hand painted filled bonbons
- Crafting other confections such as caramel, toffee, marshmallows and marzipan
- Creating drinking chocolate and chocolate baked goods
- Cake decorations using chocolate and sugar
- Creating chocolate art for holidays and displays
Additional Information
Workshop Days: Monday to Friday
Instruction Time: 8:00am – 5:00pm (EDT)
Note: During the work week, the shop remains open after 6:00 p.m. for handwork, design, research, catch-up work and socializing. Tuesday night features a slide presentation by the instructors and a dinner that spouses, friends, and family are welcome to attend.
For more information about Full Week Programs, click here!
$1,100.00
Adventures in Chocolate: From Bean to Bar to Bonbon with Anne Boulley April 22-26, 2024
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