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Class: Chocolate-Making, The Art of Tempering Chocolate
January 11: 3:30 pm - 5:00 pm
Join fellow Club members and guests to demystify the science of tempering chocolate. In this 90-minute class, you will taste fine dark chocolate from Belgium, Switzerland and France, learn the differences in tempering between chocolates, as well as get an overview of molds and basic techniques in the art of bon bons.
The skill level is set for all to participate. Each participant will be given a small chocolate bar and information sheet on tempering.
Instructor Allison Parker is a new member of the Club and owner/chocolatier of Moxie Confections. Her company focuses on small batch bon bons, bar, barks, brittles and other confections crafted from organic ingredients locally sourced when possible, using only the finest chocolates available. Limit: 40 people. Proceeds from this event will support the Club’s Spring Tea.
R.S.V.P. by Friday, January 3 to Carol Brandt (twcrp@comcast.net).