Hosted By Geoseph
Professional Chocolate Sommelier, Chocolatier, & Chocolate Maker
With over 15 years in the industry, and skills that overlap important skillsets within the industry, Geoseph offers an inspiring and refreshing look into the world of fine chocolate.
Please don’t hesitate to contact me if you have questions before booking.
Bean To Truffle! You will learn simple truffle making recipes you can easily repeat at home. We will use my micro-batch bean to bar chocolate to make two dark chocolate ganaches with chocolate using cacao from two different origins!
What Will Be Covered:
You will make your own dark chocolate ganache
We will fill wine-infused dried figs with the dark ganache
Temper both milk and dark chocolate. You will get 2 chances to practise your skills, with a demo and hands on lesson, including troubleshooting and how to tips to temper like a pro!
What will we do with all that tempered chocolate?
You will learn how to hand enrobe a variety of fresh and dried fruits, including our ganache filled figs
You will receive recipes for the ganache filled figs, as well as instructions for tempering to take with you (Bring tupperware to take the figs and fruit home)
The goal of this class is to learn how to temper, make ganache filled figs, and practise your hand enrobing using fruit.
So you think you’ve made truffles? Think again! In this class, we will actually make chocolate from scratch, that is, from the cocoa beans themselves. Then we will use that chocolate to make a simple yet extraordinary dark chocolate truffle ganache, which we will turn into truffles. We will also make another dark chocolate truffle using high end couverture to compare.
Even if you can’t make your own chocolate from the bean, these ganache recipes will be easy enough anyone can repeat them at home. You will walk away with recipes, truffles, literature, and a lesson on ganaches including troubleshooting, tips, and tricks.
It will be held at the Italian Cultural Centre in Vancouver.
