Magnificent Chocolate Mousses
Chocolate mousses are as easy to make as they are versatile—but there are techniques that can elevate yours to a new level. Once you have a few good techniques under your belt, you'll be set to create a wide variety of delicious desserts. Find out how easy and sophisticated a chocolate mousse can be, from fillings for cakes and pastries or as delicious desserts all on their own. In this hands-on course participants will learn to make three different chocolate mousse-based desserts including a "coffee cup" milk chocolate mocha mousse, a white chocolate and strawberry cream verrine (a popular and sophisticated dessert style in Europe), and individual dark chocolate mousse cakes. While working side-by-side in the kitchen with Zach, participants will learn the basics as well as special tips on working with chocolate and how good chocolate decisions impact the quality of the desserts they are making. Each participant is provided a printed copy of all recipes used in the lesson and samples of the desserts to take home. *Must by 16 years or older to attend.
My name is Zachary R. Townsend. My story in chocolate began more than twenty five years ago with my close relationship with Michel Jambon, founder of the European chocolate company Jeff de Bruges. Michel taught me a great deal about fine chocolate and how to appreciate various styles of chocolate making. Each time I traveled to Paris to visit his family, Michel would present me with a beautiful box of Jeff de Bruges chocolates. During my travels throughout France over the years, I developed my sense of style and tastes for refined European pastry making and became passionate about the craft of working with fine chocolate and baking. One of the many ways I express this passion is through my chocolate dessert business Pure Chocolate Desserts by Zach, which I opened in 2003. After years of self study, I took courses in baking and chocolate at the Cordon Bleu in Paris, France and at The French Pastry School in Chicago. I worked in Paris at La Petite Rose pâtisserie alongside Miyuki Watanabe of Gérard Mulot fame. From 2006-2009, I worked with Rose Levy Beranbaum as a contributor to her 2010 IACP Cookbook of the Year, Rose’s Heavenly Cakes. I have always loved the sense of warmth and comfort that baking brings to a home and the happiness it brings to others to make something they enjoy. Teaching and watching others have fun learning about chocolate brings me a great deal of pleasure and is one of the most rewarding things I do.
If you have any question on this experience, please contact firstname.lastname@example.org.