Molded Chocolates Series Baking Class Part 2 August 19, 2011

Create deliciously beautiful molded chocolates with a variety of professional molds and everyday finds. This series will focus on tempering and creating shells for a variety of fillings for stunning results.

Day 1: The Chemistry of Chocolate and Tempering

You will learn a brief history of chocolate as well as get abetter understanding of the “bean to bar” process (chocolate tasting will be a requirement for this portion of class)! You will then delve into the three methods of tempering chocolate: tabling, seeding and the direct method. Once you have mastered tempering we will pour chocolate into various molds and create shells to hold our fillings, including caramel.

Day 2: Fillings and Chocolate Bars

We will fill our chocolates and complete the molding process. By the end of the day you will have created a beautiful assortment of molded chocolates, custom candy bars and a molded animal to bring home.

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=462