Introduction to All Things Chocolate 
June 5 - 7, 2007 (6pm - 10pm)
$495
Bob Hartwig
Explore the world of chocolate with French Pastry School instructor, Chef Bob Hartwig, as he shares with you the science of chocolate. He will teach you the secret of correctly working with and using 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 as well teach you how to make chocolate bonbons specialties and truffles and finally some chocolate confectionery including caramels and chocolate raspberry jam.
If you are a chocolate lover, or want to learn how to become one this class is for you.
Before joining the instruction team, in 2006, 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.
