Demystifying chocolate with Chef John Placko

During this workshop, learn about the varieties of chocolate available on the market today as well as the various techniques used to temper (crystalize) chocolate, including using a microwave to temper small amounts of chocolate.

There will also be a demonstration of the steps to create colourful bons bons, molded hollow chocolate, dairy free bars, mendiants, signature logos and more.

Don't let chocolate work be intimidating.  Unleash your creativity with chocolate.

There will be sampling available at this workshop.