Just in time for the holidays, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic, fairly-traded and locally processed ChocoSol chocolate, as well as a recipe pack, and the skills and inspiration to make all kinds of fabulous sweets of your own.
In this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet, salty, crunchy, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch, as well as fondant and ganache to fill your truffles, and how to temper chocolate for a long-lasting, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree
(quality chocolate is expensive, yo)
Kids under 12 can attend for 1/2 price!
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.