This course is designed with beginners in mind, but as a good chocolatier would tell you, we are improving everyday
DurationChocolate has been regarded as food of the gods. It is much like wine and coffee, it gets flavour from the terroir, its varietal, and the method the beans are treated.
Tempered, the chocolate becomes shiny like a mirror, melts slowery, and breaks with a snap. Untempered, it is dull and crumbles easily.
This course is designed with beginners in mind, but as a good chocolatier would tell you, we are improving everyday. The course takes you through the science of tempering, and provides ample practices on aspects of fine chocolate making, including tempering, ganache, and hand dipping and moulding bonbons.
Introduction to Chocolate & Tempering
Orangette, Florentine & Chocolate Thins
Basic Ganache & Truffles
Basic Hand Dipping Bonbons
Essential Chocolate Decorations
Basic Moulding & Bonbons
Gusta -- the root for taste and pleasure -- has been synonymous to good food and sweet enjoyment in Canada since 2012. Over the years, we have been a consulting partner with numerous restaurants and cafes, and provided services to weddings, corporate events, and supplied boutique dessert components to clients.
Gusta Cooking Studio, a project since 2016, is a kitchen studio where foodies gather to share knowledge and enjoy learning about food in a facilitating environment. One minute drive south of Downtown Markham, we offer classes, degustations, and other gastronomic events in our health inspected commercial kitchen.
Gusta Supplies, established mid-2017, provides easy access to specialty ingredients and tools for those who seeks high quality items for their kitchen. Both online and brick-and-mortar, our culinary wonderland brings joy to home chefs and professional clients 24/7.
Learning to make chocolate
Then this course is perfect for you! Chocolate Fundamentals is a hands-on course that will help any beginner with:
Chocolate and Wine Pairing 101, Learn to taste, temper and make your own chocolate bars !
In these workshops we will walk you through the full process, from sourcing cacao beans to roasting, winnowing, conching, tempering, and molding chocolate.
Fervent lovers of chocolate delicacies, this course is for you!
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