Making Chocolate With Pastry Chef Skylier

Objective: Learn basics of tempering chocolate and molding chocolate.

We will learn techniques on how to make a double boiler, and how to melt chocolate without seizing or burning it.

Seed tempering chocolate, and have a discussion about other methods of tempering.
Basics of preparing, filling and setting chocolate into molds. How to unmold chocolate, and dipping fruit and other sweet pairings!

You take what you make! If it lasts that long 🙂

Due to mandate, please bring your own P.P.E.. Class sizes are limited to allow for extra space to work safely.

Drop-ins are not allowed to ensure the safety of our staff and guests, so reserve your tickets now!