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.

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

Amy Beck Cake Design

The Ballantyne Hotel

Chicago Chocolate Academy


Stockton Seaview Hotel and Golf Course

Trompeau Bakery

Reel Club

Cake Shop

Chicago Cut Steakhouse


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