This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)
The perfect pairing of two exceptional worlds! This chocolate course explores the intricacies of the flavors inherent in both fine chocolate and wine and how to bring the flavors of these two luxuries together. Participants will taste a selection of some of the world's finest chocolate of varying cacao percentages and learn about their personal taste preferences.
The tasting progresses with my hand-picked selection of high-quality wines paired with each chocolate. You will discuss the flavor profiles of the wines and chocolates and learn the concepts of pairing and general rules on avoiding pairing pitfalls.
At the end of the pairing, we'll move to the kitchen for a lesson on how to make a silky, dark chocolate wine sauce. Participants are provided a packet of information on chocolate and a copy of the recipe used in the course.
*Guests must be 21 years old or older to attend this class.
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This experience does not have pre-scheduled availability! Message Host to schedule a future event.
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.