Ger-Nis INTERNATIONAL, LLC

Chocolate Truffles: Beyond the Basics

Start:
June 10, 2011 6:30 pm
End:
June 10, 2011 8:30 pm
Cost:
$55
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President Street, suite 2E, Brooklyn, NY, United States, 11215

Spring has a knack for making life a little sweeter. With its natural affinity for brightening our days, it’s only sensible to enhance the experience with a spring-inspired treat. In this class, we’re diving into truffle talk. Easy, decadent, and creative motivators, truffles add an element of elegance to every event- be it a solo, indulgence fest or a soiree for the masses. Having a dessert to turn to in a pinch or in your culinary mental cupboard, we’ll be getting in depth with the art of truffle making- learning to enclose fillings from nuts to a more tender ganache and growing in appreciation for how sophisticated this simple treat truly is. You’ll get to experiment with the endless possibilities in store for flavors, textures, and coatings to boot. For every truffle filling, there’s a tool that put it there; expect to gain finesse and familiarity with the filler tools. We’ll focus on incorporating uniquely spring ingredients, keeping our sweets cloaked in the season’s best offerings.

Recipes:Strawberry Rhubarb Jam Truffles with Pink Salt; Ginger & Dried Plum Sake Truffles with Black Sesame Seeds; Passion Fruit & Macadamia Nut Truffles with Volcanic Salt; Coconut Milk Caramel Dark Chocolate Truffles With Toasted Coconut; Sweet Curry Mango Truffles with Curry Powdered Sugar, Lavender Honey White Chocolate Truffles with Lavender Flower Dust; Bacon & Maldon Salt Truffles

Class Type: Individual, hands-on cooking class

Class Notes:Students take home a little box of truffles!



Nissa Pierson

Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is an herbal enthusiast in the kitchen. Her obsession with chocolates and herbs and spices has led her to creative depths that are unprecedented in most people’s lives, upon her arrival to NYC she discovered Vosges chocolates and has been in heaven ever since, eating and creating new concoctions with chocolates and herbs and spices. In addition to traveling the world seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys, good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa

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