Bon Bons and Hand-Dipped Chocolate Confections Baking Class: Part 2 August 26, 2011

If you’ve ever wondered how those chocolatiers create the layers bon bons, truffles and intricate candies, then this is the class for you. This intense, two-day course is for the confectionary student who is already familiar with tempering and wants to increase their skill level with varying layers of candy, chocolate, caramel, colors and textures.

Day 1: Custom Ganaches, Fillings and Caramels

Spend a few minutes in our pantry of wonders picking out ingredients for your custom candies. Our master chocolatier will then instruct you on how to create stable layers of flavors and textures for delicate bonbons and confections.

Day 2: Tempering, Pouring and Dipping

This day will be dedicated to creating a perfect enrobing of your bonbons and confections. You will create your own transfer sheets for custom designs and work with colored cocoa butters for a unique look.

This class will take place at:
The Gourmandise School of Sweets and Savories
The Market at Santa Monica Place
395 Santa Monica Place
Santa Monica, CA 90401

Our classes are held in commercial kitchens, so please arrive on time in comfortable attire and close-toed shoes. No cell phones in class, please. Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.

For a complete schedule of cooking, baking and pastry classes in Los Angeles offered by The Gourmandise School, please visit:
http://www.TheGourmandiseSchool.com/classes

About Us:
The Gourmandise School offers daytime, evening and weekend cooking classes in a hands-on setting with small class sizes. Our instructors teach classic techniques with locally sourced ingredients to make an adventurous chef out of anyone! Gourmandise offers Professional Cooking and Baking Series, individual classes and private rooms for special events.

The Gourmandise School was born in the early '80s when a little Parisian girl discovered the wonders of sweets. As she grew up, Pastry Chef Clemence Gossett, honed her pastry skills at her family's auberge in Provence. Hadley Hughes, a sweet native of Atlanta, joined the school in 2010. Her southern charm and gluten-free recipes round out a delicious menu of courses. The Gourmandise School offers cooking classes, private lessons, Professional Baking Series for Baking, Pastry, Chocolate and Confections and Corporate and Team-building Events.

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Official Website: http://www.thegourmandiseschool.com/class.php?id=465