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Do you want to know if you can just use chocolate chips to spread on your toffee?\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eThis will be a comprehensive chocolate class.\u003c\/h3\u003e\n\u003ch3\u003eIn this class participants will learn how to buy, store, melt and temper chocolate.\u003c\/h3\u003e\n\u003ch3\u003eYou will each melt and temper their own bowl of chocolate then use that chocolate to create various bars for your own use or for gifting, with an emphasis on hands-on tempering.\u003c\/h3\u003e\n\u003ch3\u003eStudents will learn how to make a simple ganache and of its many uses, as well as dip ganache centers, Oreos, and cinnamon bears to take home. \u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv\u003eRuth likes to run a casual class and encourages questions. Sign up, bring a friend and an apron. It will be messy!\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003eRuth Kendrick has been playing in chocolate for more than 65 years, having learned from her mother, Pauline Atkinson. The two of them teamed up and wrote the best-selling book Candymaking.\u003c\/h3\u003e\n\u003ch3 dir=\"auto\"\u003eRuth has changed her way of doing things over the years. At first, she hand-dipped, but now she uses molds and colored cocoa butter. She still does some dipping and enrobing.\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eRuth has taken many classes and workshops throughout the USA and Canada. She likes to simplify the process of working with chocolate. 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Come to our afternoon chocolate class and learn to control your chocolate temper and your own temper. Chocolate is a tricky medium, but when you learn the basics, it becomes much easier to produce beautiful chocolate with snap and shine. Do you wonder which chocolate to buy? Do you want to know if you can just use chocolate chips to spread on your toffee?\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eThis will be a comprehensive chocolate class.\u003c\/h3\u003e\n\u003ch3\u003eIn this class participants will learn how to buy, store, melt and temper chocolate.\u003c\/h3\u003e\n\u003ch3\u003eYou will each melt and temper their own bowl of chocolate then use that chocolate to create various bars for your own use or for gifting, with an emphasis on hands-on tempering.\u003c\/h3\u003e\n\u003ch3\u003eStudents will learn how to make a simple ganache and of its many uses, as well as dip ganache centers, Oreos, and cinnamon bears to take home. \u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv\u003eRuth likes to run a casual class and encourages questions. Sign up, bring a friend and an apron. It will be messy!\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003eRuth Kendrick has been playing in chocolate for more than 65 years, having learned from her mother, Pauline Atkinson. The two of them teamed up and wrote the best-selling book Candymaking.\u003c\/h3\u003e\n\u003ch3 dir=\"auto\"\u003eRuth has changed her way of doing things over the years. At first, she hand-dipped, but now she uses molds and colored cocoa butter. She still does some dipping and enrobing.\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eRuth has taken many classes and workshops throughout the USA and Canada. She likes to simplify the process of working with chocolate. She has her own business, Chocolot LLC that keeps her busy and involved with others in the trade. She has been on Food Network with Bobby Flay and Al Roker.\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eRuth is an alumna of USU.\u003c\/h3\u003e\n\u003ch3\u003e \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv id=\":1e9\"\u003e\n\u003cdiv id=\":1e8\"\u003e\n\u003ch3 dir=\"auto\"\u003e\u003c\/h3\u003e\n\u003ch2 dir=\"auto\"\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

October 13th @ 1:30 PM Hands-On Advanced Chocolates w/ Ruth Kendrick

Product Description

Do you lose your temper? Come to our afternoon chocolate class and learn to control your chocolate temper and your own temper. Chocolate is a tricky medium, but when you learn the basics, it becomes much easier to produce beautiful chocolate with snap and shine. Do you wonder which chocolate to buy? Do you want to know if you can just use chocolate chips to spread on your toffee?

This will be a comprehensive chocolate class.

In this class participants will learn how to buy, store, melt and temper chocolate.

You will each melt and temper their own bowl of chocolate then use that chocolate to create various bars for your own use or for gifting, with an emphasis on hands-on tempering.

Students will learn how to make a simple ganache and of its many uses, as well as dip ganache centers, Oreos, and cinnamon bears to take home.

Ruth likes to run a casual class and encourages questions. Sign up, bring a friend and an apron. It will be messy!

Ruth Kendrick has been playing in chocolate for more than 65 years, having learned from her mother, Pauline Atkinson. The two of them teamed up and wrote the best-selling book Candymaking.

Ruth has changed her way of doing things over the years. At first, she hand-dipped, but now she uses molds and colored cocoa butter. She still does some dipping and enrobing.

Ruth has taken many classes and workshops throughout the USA and Canada. She likes to simplify the process of working with chocolate. She has her own business, Chocolot LLC that keeps her busy and involved with others in the trade. She has been on Food Network with Bobby Flay and Al Roker.

Ruth is an alumna of USU.

 

Maximum quantity available reached.