We all feel overwhelmed by the choice of chocolate bars in the market.
Learn what makes quality in chocolate and how to spot it yourself. At the end of the class you will have the tools to recognise quality, describe styles and choose the chocolates that fit you the best. You will never look nor taste chocolate the same way.
Duration : 45 mn to 2 h
A TO Z of CHOCOLATE
You will discover in a friendly, playful and interactive atmosphere the essentials on gourmet chocolate: what makes quality? Did you know that we have been experiencing a real revolution for 10 years? What makes the success of renowned chocolate makers? Is chocolate good for your health? Organic, fair trade, pure origin, grand cru, is it really better? An opportunity to taste high quality chocolates and find out the chocolates that fit you the best.
Duration :1 or 2 hours
What most people call chocolate is actually "Bonbon Chocolat": truffles, caramels, pralinés, which are chocolates with a soft filling. In this class you will learn how to make pralinés (nutty fillings), ganaches ( cream and chocolate fillings), caramels . You will discover the main two techniques: the Belgian ( using moulds) and French ( no moulds) and learn how to create decorative patterns on the outside, using colors or not.
Packaging, storage, shelf life and a wide range of ideas for using your local or favorite ingredients from these basic recipes.
Duration :1 or 2 days.
Learn how to make a wide range of flavoured and inclusions bars from a plain chocolate couverture purchased or produced by yourself. The class includes how to temper chocolate as well as packaging and shelf life tips.
Duration :2h to 1/2 day
The best companion for chocolate is definitively water. However, pairing chocolate with alcohols, tea or coffee is a fascinating sensorial experience. You will discover unpredictable harmonies and unpleasant beautiful associations, and some conflicting ones, and explore with Chloe the reasons behind.
Duration :1 h
MAKE YOUR OWN CHOCOLATE FROM CACAO
Learn how to make chocolate from cacao beans and sugar using a small stone grinder. It is the method used by small craft chocolate brands as well as for cacao quality analysis. You will live and learn the different steps in the making, understanding the contribution of each one and the key elements for quality.