We start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained.
DurationWe start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained.
You will learn what chocolate is and what it contains so that you can work with it properly when making chocolate confections, decorations, candies and when baking with it.
You will go on to learn to temper/crystalize chocolate. If you have ever melted chocolate and then tried to drizzle cookies with it only to find that later all the cookies stuck together or the coating on your cake pops went soft ... no more! We will teach you a very straight-forward method to tempering chocolate (the Seeding method) so that you will be able to create your own chocolate bars, cute confections and cake decorations at home.
Together we make hand-rolled truffles, we learn to dip cake pops/cake truffles in chocolate the way the pros do it. We go on to make solid chocolate shapes and bonbons. You will also learn to work with cocoa butter transfer sheets to make very cute and sophisticated decorated chocolate discs.
Note: we use equipment readily available to people who want to work with chocolate in smaller amounts in their own kitchens.
You will go home with a large box of fine Belgian chocolate confections to share ..... or not! along with very detailed instructions and recipes.
Eat The Art is a teaching kitchen in Nashville, TN offering instruction in baking, chocolate, cake decorating and sugar art. Our approach to teaching is both scientific and creative. For students who want to know the whys, we are happy to dive deep into the science. For students who simply want to have fun, we are good with that too! We come to where you are in terms of learning.
Whether you are a beginner, intermediate or an advanced student looking to further your culinary journey, we have the classes to meet your needs and enhance your culinary education.
Looking to start a small business or set up a side hustle? We are happy to help. We will connect you with suppliers and great sources for materials and products.
Students are welcome to take a single class or a series of lessons. Our classes are private so come alone or bring a group of friends. Students take home everything they make along with very detailed recipes, tips and instructions so that you are able to recreate at home what you learn in class.
 This fun and decadently delicious class in our brand new Entertaining with Ease series focuses exclusively on your favorite ingredient. Our Chef and hostess with the mostess will teach you how to effortlessly make chocolate the star of the show in an amazing three course chocolate lover’s menu.
Take the mystery out of candy making at home! Learn the chocolate tempering process with a variety of chocolates. Chef Laurie will guide you through the simple technique and a little science, so that you can make beautiful chocolate barks garnished with dried fruits and nuts.
Chocolate making class is offered by The Biltmore Culinary Academy. The Biltmore Culinary Academy offers classes for adults and children alike.  Improve your cooking skills or gift a class to a foodie friend.
Learn to work with chocolate and make delicious confections in this annual workshop. Learn how to temper milk, dark and white chocolate, make both molded and rolled truffles, enrobe with chocolate, ganaches and chewy caramels.
Join us for some Willy Wonka-worthy pure chocolate imagination. Learn the basics of chocolate tempering, create molded chocolates, infuse flavors into ganache, and make the delectable chocolates of your dreams.
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