Baking Essentials III
August 13 @ 6:30 pm - 9:30 pm$325.00
- Candies, Confections and Chocolate: : Learn how to work with sugar across a wide spectrum of final cooking temperatures while making an assortment of confections, like fudge, caramel, and marshmallows. Learn how to manufacture chocolate, produce candy and confections, use chocolate molds and create professional chocolate recipes. The course also emphasizes tempering chocolate to make classic truffles.
- Fruit Desserts including poaching fruit, candied fruit, jams/marmalades, and pate de fruit.
- Plated Desserts: You will have the opportunity to build upon previously learned principles and fundamentals with more sophisticated and complex desserts to show off your skills.
PLEASE NOTE: THERE ARE NO SUBSTITUTIONS, MAKE-UP DAYS OR CREDIT FOR MISSED CLASSES! IF YOU MUST MISS A CLASS IN THE SERIES YOU CAN SEND SOMEONE IN YOUR