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{"id":6699519115369,"title":"October 13th @ 10:00 AM Beginner Chocolate 101 Demonstration Class w\/ Ruth Kendrick","handle":"october-13th-130-pm-beginner-demonstration-dipped-chocolates-w-ruth-kendrick","description":"\u003cdiv\u003e\n\u003cdiv id=\":1e9\"\u003e\n\u003ch2\u003eDo you lose your temper? Come to our beginning 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\/h2\u003e\n\u003cdiv\u003eIn this class, you will learn to buy, store, melt and temper chocolate.\u003c\/div\u003e\n\u003cdiv\u003eYou will also learn the basic ganache recipe that will be applicable to many uses.\u003c\/div\u003e\n\u003cdiv\u003eYou will be shown several uses for tempered chocolate for your own use or for gifting. i.e. Orange slices, Oreos, cinnamon bears, pretzels, nut clusters, barks, and of course, dipped chocolates.\u003c\/div\u003e\n\u003cdiv\u003eRuth will demonstrate several techniques Which will give you the opportunity to choose which technique works best for you.\u003c\/div\u003e\n\u003ch2 id=\":1e8\"\u003e\n\u003cbr\u003eRuth likes to run a casual class and encourages questions\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCome and join us here at Love To Cook for this amazing opportunity. \u003c\/h2\u003e\n\u003ch2\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\/h2\u003e\n\u003ch2\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\/h2\u003e\n\u003ch2\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 beginning 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\/h2\u003e\n\u003cdiv\u003eIn this class, you will learn to buy, store, melt and temper chocolate.\u003c\/div\u003e\n\u003cdiv\u003eYou will also learn the basic ganache recipe that will be applicable to many uses.\u003c\/div\u003e\n\u003cdiv\u003eYou will be shown several uses for tempered chocolate for your own use or for gifting. i.e. Orange slices, Oreos, cinnamon bears, pretzels, nut clusters, barks, and of course, dipped chocolates.\u003c\/div\u003e\n\u003cdiv\u003eRuth will demonstrate several techniques Which will give you the opportunity to choose which technique works best for you.\u003c\/div\u003e\n\u003ch2 id=\":1e8\"\u003e\n\u003cbr\u003eRuth likes to run a casual class and encourages questions\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCome and join us here at Love To Cook for this amazing opportunity. \u003c\/h2\u003e\n\u003ch2\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\/h2\u003e\n\u003ch2\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\/h2\u003e\n\u003ch2\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\/h2\u003e\n\u003ch2\u003e \u003c\/h2\u003e\n\u003ch2\u003eRuth is an alumna of USU.\u003c\/h2\u003e\n\u003ch2\u003eDate: October 13th @ 10:00 AM\u003c\/h2\u003e\n\u003ch2\u003ePrice: $45\u003c\/h2\u003e"}

October 13th @ 10:00 AM Beginner Chocolate 101 Demonstration Class w/ Ruth Kendrick

Product Description

Do you lose your temper? Come to our beginning 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?

In this class, you will learn to buy, store, melt and temper chocolate.
You will also learn the basic ganache recipe that will be applicable to many uses.
You will be shown several uses for tempered chocolate for your own use or for gifting. i.e. Orange slices, Oreos, cinnamon bears, pretzels, nut clusters, barks, and of course, dipped chocolates.
Ruth will demonstrate several techniques Which will give you the opportunity to choose which technique works best for you.


Ruth likes to run a casual class and encourages questions

Come and join us here at Love To Cook for this amazing opportunity. 

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.

Date: October 13th @ 10:00 AM

Price: $45

Maximum quantity available reached.