America's Oldest Continuous Confectionery
In this 2 hr. intensive workshop, you’ll learn to temper chocolate from Shane Confectionery’s chocolate makers, using techniques you can replicate in your own kitchen. Learn the theory and science behind three tempering methods: tabling, seeding, and silk. Then, get messy tempering your own batches of chocolate, practicing the techniques you just learned with one-on-one guidance from experts in their field. This program is perfect for home cooks, pastry chefs, and foodies alike–simply come with a desire to learn; no prior chocolate experience is necessary.
Limited to only 12 guests, register 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.
*Occurs in the 2nd fl. kitchen of our confectionery, which necessitates climbing one flight of stairs.