This Saturday evening we’ll be rubbing noses with the divine, sharing and discussing the world of chocolate with an emphasis on sustainable and fair practices. True chocolate lovers would comb the earth, scale chocolate mountains, bathe in hot chocolate fountains, go the distance to reveal the truth of chocolate, and tonight we’re here to take you there. You will learn a bit about the chocolate trade, taste the sultry, deep, and oozing notes inherent in natural chocolate products, compare exploitative practices to fair practices; how to choose what to buy; and how to store, melt, temper, use, and cook with chocolate. Sip on some Prosecco as we allow ourselves to indulge full-speed while we make exquisite chocolates that respect the grower and the earth! Nothing spells love and February quite like love for chocolate and its producers; nor does that rush of endorphins being released hurt either.
Recipes:Dark Chocolate Cake with Dark Chocolate Ganache Frosting; White Chocolate-Lavender Hot Cocoa; Molten Chocolate Cake with Cardamom Cream; Chocolate Peanut Butter Cups; Dark Chocolate Truffles: Dark Chocolate Cherry, Cardamom Cream
Class Type: Educational, hands-on cooking class
Class Notes: Students take home their own handmade chocolate truffles
Shawona Jones is trained painter/ sculptor with a passion for sweets. She took her art background and placed it in a mixing bowl with sugar and spice to create a small cake decorating business with flair. Her painting skills shine through in her cakes with every new design. From anniversaries to weddings, she brings an artistic element to her cakes as well as great flavor. She believes in bold flavors to compliment the bold designs. Shawona combines her Pratt Institute days with those she cherishes at the Institute of Culinary Education every time she gets a new cake order. Her motto is to make a cake look too good to eat, but taste too good not to. To see Shawona’s latest creation, go to Cake Epiphany.