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 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