A demonstration of bean sorting for our upcoming Ecole Chocolat COUVERTURE MAKING FOR CHOCOLATIERS course. These tiny beans are harvested … Read More

It’s CROISSANT DAY. And we’re celebrating JUNETEENTH. Follow the sounds of musician D Heywood to our front door, where he’ll … Read More

PINATA BAR, citrus, salt, and heirloom chiles in fudgy house-made Ghana dark chocolate. Like the spatter? Register for our upcoming … Read More

While we’re at it, Shaman’s about to winnow this batch of freshly-cracked Nicaraguan “Chuno” Heirloom cacao to turn into drinking … Read More

and Rich “mise-ing” for this afternoon’s Ecole Chocolat Recipe Development Ganache masterclass. This will be the 3rd Live Session for … Read More

CHEF DONNA’s mise en place for caramel. In a few weeks, she’ll be teaching Ecole Chocolat’s Recipe Development Caramel masterclass.