Learn to temper chocolate for smooth chocolate work with former Gourmet Magazine Food Editor, Shelley Wiseman. We will make several chocolate desserts perfect for Easter Sunday. You will take home a portion of each (please bring small Tupperware containers).
Menu
Tempering Chocolate - Chocolate Ganache
Classic Chocolate Truffles
Chocolate Mousse or Marbled Chocolate Napoleons with Raspberries and Raspberry Coulis
Devil’s Food Cake with Peanut Butter Frosting and Chocolate Shards
Chocolate Truffle Tart with Candied Orange Zest
Cost:
$150 per person