Alicia Longoria-Dirk will take you into a world of chocolate. Learn the difference between candy melts, candy bars and high quality chocolate; what tempering is and how to temper chocolate to give your candy the shine and snap of professional chocolates; how to handle and properly dip a variety of treats for a professional look.
No materials are required. Chocolate and all equipment required to keep chocolate at temperature will be provided by the teacher.
You will leave this class with:
• 1 candy box per student
• 12 assorted treats per student for dipping in class
**The class fee covers the class materials.