chocolate extravaganza

Learn the art and science behind brioche dough intertwined with the love of chocolate. In this hands-on class, each student will be making their own loaf of Chocolate Babka Bread from start to finish. Babka is a traditional yeast-based bread originating from Eastern Europe. Its sweet and buttery brioche dough is a cross between a […]

Below are the scheduled demonstration classes for Friday November 11th for our Gygi Chocolate Extravaganza. When registering please note class start and end times-if you have signed up for any hands on classes that day- some will overlap. Thank you! 10:00 am (ends approx. at 10:40 am)- $5- Demo: Chocolate Macarons with Barb from Sweet […]

With layers of pastry, sponge cake, caramelized apples and white chocolate ganache, you aren't going to want to miss coming to this hands-on class. A spin off from a classic dessert, this dessert is sure to impress and will give your pallet a fresh experience.   

Baking with chocolate!  Chef Josh (from Guittard Chocolates) is in the hands on kitchen as we jump into the world of fall baking- PUMPKIN CHOCOLATE CHIP COOKIES!!! These cookies will be unlike any you have ever had with a surprisingly perfect pumpkin and spice flavor mixed with milk and dark chocolate inclusions. It will be […]

Move over Gingerbread! Make way for chocolate-it's chocolate extravaganza after all. Join us as we decorate chocolate sugar cookie houses (gingerbread style) with lots of colorful candy in this fun filled, hands-on kids class. This class will be aligned for 12-17 year olds.

Nougat is believed to have originated in ancient Rome, made for special occasions and as an offering to the gods. Traditionally it's a combination of egg whites, honey and almonds, but this recipe adds dark chocolate for all you chocolate lovers! The aerated texture can be light and fluffy or more dense and chewy and […]

Pâte de Fruit is a traditional French confection of dense, chewy, fruit paste and has become quite popular in chocolate confections. For this class, John will be teaching his tips and tricks, in this hands-on class, for perfecting the Pate de Fruit recipe, and how to use it in a molded chocolate bonbon.