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Chocolate & Candy Classes
Let's go on a chocolate-lovers journey and discover the ins and outs of chocolate making including tempering chocolate, dipping cake balls professionally, rolling truffles, making bonbons and working with cocoa butter transfer sheets. Our private chocolate making classes are perfect for friends, couples, small groups — or feel free to come alone.
Get started with the Chocolate 101 course and you will go home with a box of Belgian chocolate confections. Chocolate 102 builds on that knowledge to learn how to make filled chocolates and how to temper chocolate using the Tabliering Method. The private chocolate making classes are definitely some of the most popular classes, but we also offer candy and fudge making over a two day period as well as a shorter class to make Chocolate Pizza, a perfect class for children and families.
You will sample chocolate, learn about different types of chocolate, temper chocolate, hand-roll truffles, dip cake pops. You will go home with a large box of fine Belgian chocolate confections to share ..... or not!
As a follow-up to Chocolate-101 we teach you to temper chocolate using the Tabliering (Tabling) method. We build on the knowledge and skills you have acquired to make filled chocolates (bonbons). We teach you several fillings both truffle-based (with chocolate as a main ingredient) and sugar-based such as caramel and fruit creams. Every student goes home with a large box of filled chocolates.
This is a great class for kids! Students work with delicious chocolate and pour several types to make a large, round pizza shape. They top the pizza with their favorite candies and cookie pieces (nuts are optional). Each student takes home a large pizza-shaped confection. This class is 1 hour in length and costs $55 per student.
Candy & Fudge
This 3-hour class is spread over two consecutive days. On day one you make fresh raspberry caramels, chocolate caramels and vanilla fudge (may substitute for chocolate fudge or nutty fudge). On day two, you return to wrap everything. Each student takes home everything they make along with recipes, tips and very detailed instructions.
We start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained. You will learn what chocolate is and what it contains so that you can work with it properly when making chocolate confections, decorations, candies and when baking with it.
You will go on to learn to temper/crystalize chocolate. If you have ever melted chocolate and then tried to drizzle cookies with it only to find that later all the cookies stuck together or the coating on your cake pops went soft ... no more! We will teach you a very straight-forward method to tempering chocolate (the Seeding method) so that you will be able to create your own chocolate bars, cute confections and cake decorations at home.
Together we make hand-rolled truffles, we learn to dip cake pops/cake truffles in chocolate the way the pros do it. We go on to make solid chocolate shapes and bonbons. You will also learn to work with cocoa butter transfer sheets to make very cute and sophisticated decorated chocolate discs.
Note: we use equipment readily available to people who want to work with chocolate in smaller amounts in their own kitchens.
You will go home with a large box of fine Belgian chocolate confections to share ..... or not! along with very detailed instructions and recipes.
Welcome to our kitchen.
By appointment only
Teaching kitchen is located in Forest Hills
Nashville, TN 37215