Tempering Chocolate – The Secret to Professional Chocolates
Guest Instructor: Chef Mitchell Hughes of Spun Sugar, Berkeley
Tempering chocolate is necessary if you want a lovely shine and the perfect snap to your chocolate. Ill-tempered chocolate can be dull, powdery and even have streaks of cocoa butter showing. In this hands-on class you will learn to temper chocolate in a microwave, easy, fast and not too messy. Learn how to temper dark, milk and white chocolate simply, without losing yours. You’ll make sheet molded chocolates to take home. All tools and supplies provided. Handouts included. Skill Level: Beginner to advanced. This is a 3 hour class.
