Chocolate 101

Chocolate is an incredibly complex food – from growing practices, fermentation, roasting, and processing, and there’s much to appreciate in the many hands that chocolate passes through on its journey to your kitchen.

Join chocolatier and educator Joanna Lepore Dwyer she explores the art and science behind chocolate, and teaches you how to craft your own decadent creations.

You’ll taste single origin chocolate from around the world, and learn the professional methods for table tempering, dipped truffles, and molded chocolates. You’ll leave with an armful of tasty treats and the confidence to create your own confections at home.

On the menu: dark chocolate cocoa bombs with homemade marshmallow fluff; milk chocolate cocoa bombs with caramel dust and fall spices; dark chocolate-covered miso caramels; and marbled chocolate bark with colorful vegan white chocolate ganache.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.