Introduction to Chocolate

June 6 - 8, 2006 (4pm - 9pm)
$495

Bob Hartwig

Explore the world of chocolate with the newest French Pastry School instructor,
Chef Bob Hartwig, who will share with you the science of chocolate as you learn to hand temper chocolate. You will learn the secrets behind producing smooth ganaches and shiny chocolates. The class 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!

Before joining the instruction team, in 2006, Chef Bob Hartwig was the Senior Pastry Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens including Mango, Grapes, and Rhapsody.