110 Market Street
Tickets have not yet been released for this program. Check back in early February to reserve your tickets.
In this 2.5 hrs. intensive workshop, you’ll learn how to temper chocolate from Shane Confectionery’s chocolate makers, using techniques you can replicate in your own kitchen. You’ll learn the theory and science behind three tempering methods: tabling, seeding, and silk. Then, you’ll get messy, tempering your own batches of chocolate to take home, practicing the techniques you just learned with one-on-one guidance from experts in their field. This programs is perfect for home cooks, pastry chefs, and foodies alike–no experience is necessary.
Limited to only 12 guests, reserve your tickets now. Please wear closed toed shoes and clothing that you don’t mind getting messy.
Shane Confectionery, 110 Market St. 2nd fl. kitchen, Fri. Mar. 6th, 6:30-8:30p, $110 ticket.
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