Intro to Confections / Candymaking Series / #4 Chocolate Tempering July 28, 2011

Introduction to Confections is a 4-part series designed to get the novice confectioner a well-rounded experience in the art of candy and chocolate making. You will learn the chemistry of sugar, cacao and flavorings as well as how to tweak the recipes to make custom flavors and shapes. Under the direction of our Chocolatier Ruth Kennison, you will master the techniques of a confectioner and learn to expand on them.

Part 4: Chocolate Tempering

Learn the fascinating history of chocolate and get an understanding of the “bean to bar” process. We will have a chocolate tasting, followed by a lesson into the three methods of tempering chocolate: tabling, seeding and the direct method. Once you
are secure in your mastery of tempering you will dip various goodies
and bring them home!

This series takes place over four days from 9am-Noon on July 19, 21, 26 and 28.

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=436