Fundamentals of All Things Chocolate October 4, 2011

Explore the world of chocolate with Chef Kristen Ryan (bio) of The French Pastry School. She will share the secret of working with chocolate in different kinds of recipes in this three-day hands-on class. Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies such as chocolate financiers - our version of a brownie! - chocolate macarons, and chocolate éclairs. Chef Kristen will teach you techniques in chocolate plated desserts – just like in a fancy restaurant – such as the warm chocolate molten cake with coconut ice cream.

Ever wonder why your soufflé falls? Chef Kristen will solve this mystery for you as you create a delicious chocolate soufflé. Learn to make a bread that incorporates chocolate like the chocolate cherry sourdough. You will also make some chocolate confectioneries including chocolate caramels, chocolate banana jam, chocolate marshmallow, and chocolate nougat. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All of your creations are yours to take home and enjoy!

Official Website: http://www.frenchpastryschool.com/our_programs/2011_10_ryan.html