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 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.
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.