The French Pastry School

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Joshua Johnson (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Johnson will reveal the secrets behind producing smooth ganache fillings and shiny molded shells.

Date: 
Tue, 01/04/2011 to Thu, 01/06/2011

Amy Beck Cake Design

The Ballantyne Hotel

Chicago Chocolate Academy

Wholefoods

Stockton Seaview Hotel and Golf Course

Trompeau Bakery

Reel Club

Cake Shop

Chicago Cut Steakhouse

Pages

Subscribe to The French Pastry School RSS