2012 Chocolate Classes

Learn from the Chocolate Masters in a Small Class Interactive Setting.

About the Chocolate Classes:

You will rarely find these Masters teaching such intensive hands-on programs outside of their professional school or work environment.

If you want to hone your skills, are a budding Chocolatier, want to make better chocolate products at home or are interested in the fine art of chocolate, we recommend that you take advantage of these very special 1 hour classes.

Only 20 students per class. Class fee is $20 per student.
Class Participants must purchase a separate admission ticket into to The Festival of Chocolate.


Saturday, April 28, 2012:
Select quantity
12:00 pm - Creating Gumpaste Roses with Mercedes Strachwsky (4 seats left)
Learn how to create simple and beautiful roses out of gumpaste. These roses add a touch of elegance to any cake and students will learn just how easy they can be to made. Mercedes will guide each student through the process and results will be magnificent by Mercedes Strachwsky (Award Winner and Owner of Bake Me a Cake)
1:00 pm - Getting Back to Basics (0 seats left) Sold out!  
Perfectly Tempered Chocolate is the cornerstone of a Professional Chocolatier. Expand your Chocolate Culinary Knowledge as you master the common methods and learn some of the more unique techniques to creating the ultimate chocolate canvas by David Ramirez (Captain of the US Pastry Team and Executive Pastry Chef of the Rosen Shingle Creek).
2:00 pm - Chocolate Flower Making (0 seats left) Sold out!  
Discover the pastry art and design secrets of making a delicate edible Chocolate Flower to embellish cakes or plated desserts. Learn how the simplicity of the process creates the most complex and awe-inspiring results by Steven Rujak (the 2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons).
3:00 pm - Unique Techniques and Finishes for Desserts (0 seats left) Sold out!  
Master the use of cocoa butter colors to create beautiful dessert accents and learn the secret techniques for making dessert cups using balloons. Finish off by Filling the Dessert Cup with an Easy to Prepare Mousse. by Olivier Saintemarie (Pastry Chef Instructor at Notter School of Pastry Arts).
4:00 pm - Creating the Perfect Chocolate Truffle (0 seats left) Sold out!  
Learn the process to Properly Cook , Delicately Flavor and Artfully Decorate the Ultimate Truffle. Understand the different theories and approaches to creating a mini masterpiece by Steven Rujak (the 2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons).


Sunday, April 29, 2012:
Select quantity
1:00 pm - Getting Back to Basics (0 seats left) Sold out!  
Perfectly Tempered Chocolate is the cornerstone of a Professional Chocolatier. Expand your Chocolate Culinary Knowledge as you master the common methods and learn some of the more unique techniques to creating the ultimate chocolate canvas by David Ramirez (Captain of the US Pastry Team and Executive Pastry Chef of the Rosen Shingle Creek).
2:00 pm - Chocolate Flower Making (0 seats left) Sold out!  
Discover the pastry art and design secrets of making a delicate edible Chocolate Flower to embellish cakes or plated desserts. Learn how the simplicity of the process creates the most complex and awe-inspiring results by Steven Rujak (the 2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons).
3:00 pm - Decorate Cupcakes with a Mother`s Day Flair (11 seats left)
Learn the art of decorating classic cupcakes and embellish them with unique designs for Mother Day by Michele Pompei (Pastry Chef Instructor at Notter School of Pastry Arts)
4:00 pm - Creating the Perfect Chocolate Truffle (0 seats left) Sold out!  
Learn the process to Properly Cook , Delicately Flavor and Artfully Decorate the Ultimate Truffle. Understand the different theories and approaches to creating a mini masterpiece by Steven Rujak (the 2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons).


A transaction fee of .85 cents will be added to each seat purchased.
Tickets to the classes are non-refundable and non-transferrable.