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Fundamentals of Baking with Fine Chocolate

This course is for anyone who loves to bake! This is a full immersion course that teaches the foundation skills you need to be a better from-scratch baker and ...

Fundamentals of Baking with Fine Chocolate
Carrollton, TX, United States
3 h
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This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)

This course is for anyone who loves to bake! This is a full immersion course that teaches the foundation skills you need to be a better from-scratch baker and covers the fundamentals of baking with fine chocolate. We'll cover the secrets to making silky smooth chocolate ganaches, perfectly whipped egg whites for meringues, whipping cream, and making and working with tart doughs. Participants will learn the importance of volume vs. metric measures, improve their folding techniques, learn proper pan preparation and proper handling of ingredients--all of these being the foundation for being a great baker. Lessons take place in the kitchen with participants involved in many of the steps demonstrated while discussing their questions and current challenges they have with baking. Recipes include 2-inch chocolate tart crusts, a milk chocolate ganache tart filling, and a flourless chocolate cake made from beginning to end that will be plated for the class to taste! Making the desserts from beginning to end will reinforce the fundamentals being taught. Includes a packet on the fundamentals of baking, a copy of all recipes, and samples to take home. *Must be 16 years or older to attend.

Note: The exact location will be disclosed once the host has accepted your request.
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Join me to learn all about working with chocolate!
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Zach Townsend is the owner of Pure Chocolate Desserts by Zach and Dallas Chocolate Classes, specializing in private events and chocolate classes and experiences in Dallas Fort Worth since 2003. Zach has spent over 25 years in the world of chocolate and chocolate dessert making. He has recipes featured in Rose's Heavenly Cakes (IACP Cookbook of the Year) and Flavorful by baking author Tish Boyle. He is a contributing writer to Dessert Professional magazine and is the translator of six cookbooks, including Pierre Hermé Macaron; Creative Tables; Maison Kayser’s French Pastry Workshop; Larousse on Cooking; and Nature’s Table: Refined Recipes from an Alpine Chalet. His recipe translations have also appeared in Wine Enthusiast magazine. Zach’s chocolate desserts have been served by request to President George W. Bush and First Lady Laura Bush.
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Fundamentals of Baking with Fine Chocolate
Hosted by Zach Townsend
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