Chocolate Techniques

Saturday, September 23 2017 | 1:00 p.m. - 5:00 p.m.

Get to know the basic techniques of working with chocolate, including: tempering, molding, hand-dipping, garnishes and ganache!

This course is an introductory to French Pâtisserie.

Workshop:

Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned chefs prepare their special recipe with their master techniques.

Follow the chef into one of our state-of-the art professional kitchens. Here, you can try your hand at creating the recipes with plenty of one-on-one guidance from the chef.

Pro Tip: Bring containers to take your creations home!

Registration closes September 14, 2017

Questions? We're happy to help! Email us at Ottawa@cordonbleu.edu

Cost: $170 pp + tax