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.