Temper Chocolate Like a Pro

Chocolate may seem temperamental, but it's really just misunderstood. Whether you're curious about the craft, tired of chocolate that blooms and won't snap, or just looking for a fun night out — this class is for you.
This class pulls back the curtain on the science of tempering, demystifying one of the most misunderstood techniques in chocolate-making so you can confidently do it at home. Chocolatier Phyllis Robinson will guide you through the process of hand tempering chocolate — the why behind it, the feel of it, and the satisfaction of getting it right. Once your chocolate is in temper, you'll put it to work hand-dipping a variety of treats, finishing with that gorgeous gloss and snap that sets great chocolate apart.
You'll leave with a box of your hand-dipped creations and the confidence to temper chocolate on your own.