Introduction to Chocolate Candies 
FULL
October 21 - 23, 2008 (4pm - 9pm)
$525
Bob Hartwig
Explore the world of chocolate with The French Pastry School instructor, Chef Bob Hartwig (bio), as he shares with you the science of chocolate. You will learn to hand temper chocolate—a necessary fundamental in making the perfect candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny chocolate shells. You will make basic chocolate candies including a range of ganache filled chocolates, gianduja creams and chocolates with nuts like mendiants or “The Trio.” Be prepared to hand dip all of your chocolates! As an added bonus you will also learn how to make sugar confectioneries like pâte de fruit and caramel. All your delicious candies will be packed up to take to enjoy with your family and friends.
 |
 |
 |
|
 |
 |
 |
Before joining the instruction team in 2005, Chef Bob Hartwig was the Executive Pastry Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens Rhapsody which is a part of the Chicago Symphony Orchestra. Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show.
Denotes classes suited not only for the professional, but for the food enthusiast.
