Chocolate and Sugar Candies

April 25 – 27, 2006 (4pm – 9pm)
$495

Sebastien Canonne M.O.F.  & Pastry Chef of the Year 2004)

Master the basics of candy making. Learn the fundamentals of working with chocolate and sugar to make candies from your past, or tasty treats for your family and friends. Learn the technical side of chocolate and create chocolate ganache candies and other chocolate creations. Also learn to prepare sugar candies such as caramels, traditional French nougat, whipped ganache fillings, Pate de Fruits and single origin chocolate ganaches.

 

Canonne is co-founder of The French Pastry School, received the M.O.F in 2004 and was named Pastry Chef of the Year in 2004 to name a few accomplishments.  Canonne will share his years of experience and flare for presentation.