Set the ground work for mastering chocolate creations with Chef Maria Borjas of Stubbe Chocolates
DurationSet the ground work for mastering chocolate creations with Chef Maria Borjas of Stubbe Chocolates.
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
We will begin by teaching your team how to work with chocolate and take you through the steps of creating delicious truffles, from crystallizing chocolate to making ganache. We will also provide some expert tips on how to decorate your truffles Participants will be provided with chef hats and apro...
Van Leer compound Chocolate by Barry Callebaut has a beautiful shiny finish and snap. Compound Chocolate is widely used by professionals and home hobbyists for its versatility and workability.
In our state-of-the-art chocolate studio, you'll learn about the world of fine chocolate and get a glimpse into the intricate process to make our award-winning chocolate bonbons. Then you'll have the chance to design your own chocolates using a variety of techniques and colourful cocoa butter paint...
Learn the history of chocolate, analyzing ingredients of candy vs. Chocolate bars, cocoa content and its' influence, and the role in flavour profiles.
We’ll taste chocolate from different origins, made with different methods, and so on (the content will vary depends on the class).
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