Find out how easy and versatile chocolate truffles can be. You will be taking home a candy box full of the goodies you make!
DurationFind out how easy and versatile chocolate truffles can be. You will be taking home a candy box full of the goodies you make!
Family owned and operated for over 30 years. Originally created by Louis and Laura Blake, the Tigard Decorette Shop was opened in 1982 by Phil and Donna Blake. Phil and Donna retired in January, 2012 and Blake's Decorette Shop is now owned and operated by John and Michelle Blake.
We now have one of the largest inventories of cake-baking supplies and candy making accessories and ingredients of any store in the Northwest. You will find everything you need to go along with your cake, pastry and cupcake recipes.
Through our classes and special seminars, both professional and amateur bakers learn to create and design gorgeous wedding cakes, create luscious candies and truffles, create flowers and we even offer classes for kids!
All of our staff are very knowledgeable and experts at cake decorating and candy making - so you are sure to get the help you need and useful tips and suggestions for your creations.
Use your imagination to create amazing chocolate treats that will delight your sweet tooth and enchant your tummy during Chocolate Covered Weekend.
Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation.
Discover the art of making hand-crafted artisan chocolates
Learn to make decadent chocolate truffles! In class we will make several flavors of ganache fillings and learn to temper chocolate. Students will make truffles in candy molds, hand enrobed truffles and cocoa coated truffles.
Come join us for 3 hours of modeling fun! Monkeys, elephants, and pigs, hippos, pandas and koalas! We’ll make some classic fruits and vegetables too. We’ll work with fondant and modeling chocolate in class; the same techniques can also be used by marzipan lovers.
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