Chocolate classes and lessons with Chef Heather of Eat The Art

Learn To Make Your Own Chocolates

We teach you to work with chocolate. You may have noticed that once you melt chocolate it never sets up properly  again. Whether you are trying to drizzle chocolate on your cookies or dip your cake pops once chocolate melts it needs to be (sorry for the sciencey talk) crystallized or tempered to achieve that notable snap and shine. We will show you how to do that.

Once we have our chocolate crystallized we move on to mold the shells and then fill them with delicious creamy centers.

We would love to teach you how to work with this amazing food. Please go to Contact Us for more information on our private classes.

This entry was posted in Chocolates & Truffles, Chocolates and Truffles, Classes, cookies, News on by .

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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