If your safe word is “Cacao,” then this is the class for you! From chocolate basics to truffle-level skills, we’ll take you on a tour through the artful making of everyone’s favorite ingredient slash dessert.
DurationIf your safe word is “Cacao,” then this is the class for you! From chocolate basics to truffle-level skills, we’ll take you on a tour through the artful making of everyone’s favorite ingredient slash dessert. Think Willy Wonka Chocolate Factory, except on a smaller scale. And you’ll be making the chocolate instead of Oompa Loompas. And no risk of turning into a large blueberry. Okay, scratch that. Just think “awesomest class ever on chocolate making.”
School of Food is proud to be a Humanim social enterprise. We are passionate about growing Baltimore's local food economy through training, job creation and food business technical assistance.
Explore ICE's Bean-to-Bar Chocolate Lab in this two-day chocolate experience. In this workshop, open to pastry and culinary professionals, ICE Chef Michael Laiskonis offers an exclusive hands-on look at the bean-to-bar chocolate making process.
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.
Learn how to make chocolates in these fun, hands-on workshops lead by a Le Cordon Bleu, London trained patisserie chef. You will be guided through the history of chocolate
Learn the ins and outs of the sometimes mysteriously thought of chocolate tempering.
Get your tourist visas ready, because in this class you’ll taste a selection of single-origin and inclusion chocolate bars highlighting the breadth of flavor possibilities inherent in cacao from around the world and made by some of the world’s top craft chocolate makers!
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