Chocolate Classes

with Chocolatier Greg Hook or Chocolatiere Lisa Gardin

 

Chocolate making is based more on techniques than on recipes.

These classes are full participation classes & are designed

for people with a basic to medium skill level.

 

It is a necessity that the technique for ‘tempering’ chocolate is learned.

This is the foundation that allows students to make ever more complicated creations. Certain classes require Tempering 101 as a prerequisite.

 

Easter Centerpiece -Saturday, March 25th

$120.00

*Tempering 101 a prerequisite

The art of assembling an Easter Themed Centerpiece.

Students will use a variety of techniques including using a mould, freeform decorations & spraying chocolate

 

Truffles 201-Saturday, April 8th

*Truffles 101 recommended A more complex level of truffle making.

The techniques taught will build from those learned in Truffles 101.

Students will learn a whipped ganache & how to make ganache using a high cocoa content chocolate.

 

Tempering 101-Saturday, April 22nd

How to temper dark & milk chocolate.

An easy introduction to this often mystifying technique.

Students will succeed in making a variety of simple chocolates.

 

Mom’s Day Chocolates-Saturday, May 13th

Bring your MOM & have some fun making chocolates that she can enjoy on her day.

 

Classes 10 am-1.30 pm

$95.00 per person or 2 people for $180.00

(unless otherwise noted)

 

Classes are at our production kitchen 1620 West 3rd Ave.

between Fir & Pine streets

 

To register, please sign up in store,

 by phone 604-739-0475

or by email at [email protected]

 

Classes require advanced registration of 48 hours

 

Payment in full is required upon registration and payable by cash, debit or credit

 

Chocolate Arts reserves the right to reschedule classes with insufficient enrollment

 

Students will be notified if the class is cancelled at least 24 hours in advance

 

Please notify us at least 24 hours in advance if you are unable to attend in order to receive store credit