How to work with chocolate

Find your own baking and chocolate experiences

Learn to make your own chocolates and truffles

Have you ever melted chocolate and wondered why it never set back up properly so that it had snap and shine once again? We can solve the mystery for you. We offer chocolate classes for beginner, intermediate and advanced students. We will teach you how to temper/crystallize chocolate so that you can dip your chocolates and cake truffles and have them set up with a hard shiny exterior while at room temperature. We’ll also show you how to fill chocolates and how to make hand-rolled truffles. Yum! Warning … there is a considerable about of chocolate “tasting” during this class!!!! Contact us for more details.

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About Heather Longpre

Chef Heather Longpré is a graduate of the French Pastry School of Kennedy-King College in Chicago, Ill. She studied sugar art with Nicholas Lodge, Mike McCarey, Scott Green, Sebastien Canonne M.O.F., Jacquy Pfeiffer, among other very accomplished Chef-Artists. She is also a Professional Chocolatier having graduated from Ecole Chocolat in Vancouver, Canada. Heather loves to use her skills as a sugar artist to create fun and fantastic cakes and edible art that showcase chocolate, gumpaste, pastillage, fondant, poured, pulled and blown sugar sculpture. In addition to being a chef, Heather teaches baking, chocolate making, sugar art and cake decorating classes.

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