Chocolate 201: Recap

Chocolate 201 in VancouverI realized that I didn’t post a final summary of the Chocolate 201 fun. I have a particular penchant for  lists of numbers, so let’s try that.

Chocolate 201 featured:

  • 8 hours of instruction
  • 10 fabulous participants
  • 4 artisan chocolate producers
  • 36 samples of chocolate
  • 4 samples of Scotch
  • great conversation and great people!

Many thanks to Hodie at Xoxolat for partnering with me on this, to Chef Marcus of Von Albrecht and Associates for the Scotch lesson, and to the chocolate producers who donated product for the class: Patric Chocolate, Amano Artisan Chocolate, Pralus Chocolate and Claudio Corallo Chocolate. And, of course, thanks to the participants for bringing your curiosity, questions, comments and palates to the class. I couldn’t have asked for a more wonderful group of guinea pigs.

In case you missed them, here are the tasting notes from each of the classes:

Chocolate 201 is on hiatus for the summer, and I’ll see about doing another one in the fall. If you’d like to get the inside scoop, fill out the form below and I’ll add you to my friendly email list. I promise not to spam you or share your email address with anyone.

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 classesTags, , , , , , , 1 Comment

One thought on “Chocolate 201: Recap”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s