Chocolate 201 on CBC Radio One

This Monday was Easter Monday. While most people were at home in a ham-induced coma, topped off with a healthy dose of easter egg and bunny ear goodness, I was at CBC headquarters in Vancouver.

Here’s a tidbit for you: the green room at CBC is, in fact, red.

I was waiting to speak with Stephen Quinn, host of CBC Radio One’s On the Coast. Specifically, I was there to talk about artisan chocolate and to plug the upcoming Chocolate 201 class that I’m hosting.

If you missed it, here’s the interview.

And if you haven’t yet registered, get moving! A few spots are still available, but they won’t be around long. Here are more details about Chocolate 201. Call 604.733.2462 to register.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2010, Events and classes, NewsTags, , , 1 Comment

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