At the beginning we informed the students that they’d be working until they dropped each day. They didn’t believe us … Read More

Chef Jeremy was quite demanding: he exuberantly smashed and threw away any bonbon that wasn’t perfect. A good lesson for … Read More

The class started bonbons within minutes of arrival at 8:30 this morning. The passion fruit ganache Rollin’s sealing up was … Read More

A mountain of caramelized cacao. Rainforest calm in a cast of character Chocolatiers.

et voila! The molds will next be airbrushed purple. The glueless tape is available from Martha Stewart, but a little … Read More

Preparing molds for airbrushing. Pastry Chef and Class Assistant Camille, left, shows how it’s done, while students carefully apply the … Read More