Strawberries dipped in ……..

Temper/crystalize your chocolate before dipping your strawberries to achieve a brilliant shine

Oh my. Who doesn’t enjoy a ripe, delicious strawberry dipped in fine Belgian chocolate? Let us make some for you. Or, better still, come to one of our chocolate classes and we will teach you to dip your own. Learn to temper/crystalize chocolate so that it doesn’t soften at room temperature by keeps a lustrous shine and provides a satisfying snap when you bite into it.

This entry was posted in baking classes, Chocolates & Truffles, Classes 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.