What does tempering chocolate actually mean?
Find out Sunday in Chef Sarah's Choc Class
Let's be honest: tempering chocolate is something that we hear but before I met Chef Sarah, I had no clue what it really actually meant? We didn't have a big Chocolate program and now that Chef Sarah came into our life we have four levels of chocolate class to teach the city how to make so many different types and iterations of chocolate.
Tempering sounds fancy and hard and it is (!) I think but Chef Sarah makes it easy and fun in her masterclasses and I will be there this Sunday to this class and eat as much chocolate as humanly possible and I'd like for you to join me :)
Sunday's Class: 10am-1pm
Chocolate Masterclass: Bonbons & Meltaways
This is the class where “I could never do that” turns into “I can't believe I just did that.”
In 3 hands-on hours, you'll learn how to:
• Prepare and paint professional bonbon moulds with cocoa butter
• Make silky, rich ganache filling
• Temper couverture chocolate like an actual chocolatier
• Cast, fill, cap, and un-mold your own bonbons
• Create a decadent chocolate meltaway
You'll walk out with a box of handcrafted bonbons and meltaways you made yourself, plus the recipes and know-how to keep going at home.
The best part?
No experience needed, no equipment to bring — just show up ready to get a little chocolate on your hands.
Spots are limited.
See you soon!
p.s. you don't have to take the other levels to take this class
p.s.s. use code LOVETOBAKE2026 for a discount!
xoLisa
