Bonbons and Confections

Any time is the right time to brush up on your chocolate skills! In this part hands-on and part demonstration-based class, students will review the basics of chocolate tempering and formulating chocolate centers, with an array of fillings and confections for use in truffles, molded chocolates, and candies. It features recipes you’ll want to make year-round – and will make you everybody’s favorite holiday house guest!

Classes are held in person at the Institute of Culinary Education at 521 E. Green Street Pasadena, CA 91101.

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Host or Publisher Institute of Culinary Education - Los Angeles