Baking Basics: Chocolate

When: 
Tuesday, February 12, 2019 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$95.00
Member Price: 
$85.00
No slots available

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A hands-on baking class. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine to accompany the sampling of your chocolatey treats!

February and Valentine's Day spark chocolate into our minds, and we hope that those who love it year-round come to this class to learn how to celebrate it in their kitchens. Join Jennifer, whose years of experience and depth of food science know-how will illuminate the wide world of chocolate: the varieties of chocolate, how it's produced, what the percentages mean, how to select and purchase, how to use chocolate and cocoa powder in recipes, and how to temper it. You'll work your way through these recipes, taste them together as a class, as well as walk away with your own homemade truffles and mendiants!

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Dark, Dark Bittersweet Chocolate Truffles — Classic creamy chocolate bites flavored with chai, jasmine or sriracha and dusted with cocoa powder make these ideal for holiday gift giving.

Mendiants — These little rounds of pure chocolate studded with nuts, candied citrus and dried fruits are also known as "chocolate bark". They are the perfect afternoon indulgence to satisfy your sweet tooth.

Flourless Chocolate Cake — With just four simple ingredients - chocolate, eggs, sugar and butter, this cake is easy, fool-proof, and great for celebrations!

Chocolate Bread Pudding — Take cubes of rich brioche bread, soak them it in chocolate custard and bake until soft and creamy on the inside with a crispy crust. Can you say "comfort food"?

Coconut Milk Hot Chocolate — Do you have a tin of coconut milk hiding in your pantry? You don't need dairy to make this creamy smooth hot chocolate. This super easy recipe is bound to become your favorite.

 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.

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