March Chocolate Lab 101: Tempering & Chocolate Decoration Techniques

Hosted by Chef Sarah

Must be 16 yrs or older

Working with chocolate is part science and part art. In this hands-on class, you will learn to temper and work with chocolate to create beautiful chocolate decorations for all of your desserts! Yes! You will play with your food!

As with many of our cooking classes, we focus on methodology using only a handful of basic, high quality ingredients. Learn simple techniques that will ensure your dessert success time and time again.

*As an added bonus and thank-you, we would like to extend a 15% discount off all in-store purchases the night of the class.

Sign-up on-line or give us a call (303) 449-4804 to register

METHODOLOGY: tempering chocolate