Introduction to All Things Chocolate

December 9 - 11, 2008 (4pm - 9pm)
$525

Bob Hartwig

If you are a chocolate lover this class is for you!

Explore the world of chocolate with Chef Bob Hartwig from The French Pastry School as he shares with you the science of chocolate.  He will teach you the secret of correctly working with chocolate.  Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including petits fours and cookies such as Madeleines, financiers and macaroons.

Chef Bob will teach you the newest techniques in chocolate plated desserts like the warm chocolate molten cake, chocolate soufflé, or even his famous lemon and white chocolate sorbet with caramelized salted peanuts or double chocolate ice cream. He will also teach you how to make chocolate bonbons specialties and truffles and finally some chocolate confectioneries including caramels, and chocolate raspberry jam. All of your creations are yours to take home and enjoy.

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.

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