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Chocolate From Tree to Truffle

In this all-encompassing course, participants will learn about the origin of chocolate, how chocolate is made and what defines fine chocolate. Participants wil...

Chocolate From Tree to Truffle
Carrollton, TX, United States
3 h
Host's Venue
This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)

In this all-encompassing course, participants will learn about the origin of chocolate, how chocolate is made and what defines fine chocolate. Participants will taste several fine chocolates of varying cacao percentages and flavor profiles and learn all about their taste preferences. The course then moves to the kitchen for a fun lesson on how to create three simple but sumptuous chocolate ganaches including a dark chocolate sauce, a decadent dark chocolate caramel cake filling, and a dark chocolate orange truffle, using the chocolates tasted during the lesson. At the end of this course, you will have broad knowledge of chocolate from tree to truffle! Participants are provided a packet of chocolate with each recipe, a list of the chocolates tasted, and samples to take home. *Must be 16 years or older to attend.

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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.
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Chocolate From Tree to Truffle
Hosted by Zach Townsend
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