Fundamentals of Chocolate Candies
March 2 - 4, 2010 (4pm - 9pm)
$525
Food Enthusiast
Bob Hartwig, Pastry Chef
Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig 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 Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bonbons.
You will make basic chocolate candies including a range of ganache fillings, gianduja creams (chocolate nut pastes), pralinés, and chocolates with nuts like "the mendiant" or “The Trio.” Be prepared to hand dip all of your chocolates! As an added bonus you will also learn how to make some sugar confectioneries used in chocolate making like pâte de fruit (fruit jelly) and caramel.
At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All your delicious candies will be packed up for you to take home to enjoy with your family and friends.
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Fundamentals of Chocolate Candies !
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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Chef Bob Hartwig was the Executive Pastry Chef at the Chicago Marriott Downtown. He worked at several pastry kitchens including the Rhapsody restaurant which is located in the Chicago Symphony Orchestra’s Symphony Center. Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show in 2006. Chef Hartwig was a member of The French Pastry School faculty from 2005 to 2010, and in 2008 he began work with his wife Gina and her partner Brooke Dailey, owner/operators of Lovely: a bake shop. Both Gina and Brooke are graduates of the L’Art de la Pâtisserie – The Professional Pastry and Baking program at The French Pastry School. Chef Hartwig’s focus is in developing the Lovely brand as it pertains to both the current storefront location and future concepts. In 2009, Chef Hartwig along with Gina opened Bakin’ & Eggs, specializing in artisan baked goods, espresso, and brunch. In 2010, Bakin' & Eggs won the TimeOut Chicago EatOut Award for Best New Bakery.
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Food Enthusiast - denotes course is suited for the food enthusiast. |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.
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