Chocolate Classes

Learn from the Chocolate Masters in a Small Class Interactive Setting.

About the Chocolate Classes:

You will rarely find these Masters teaching such intensive hands-on programs outside of their professional school or work environment.

If you want to hone your skills, are a budding Chocolatier, want to make better chocolate products at home or are interested in the fine art of chocolate, we recommend that you take advantage of these very special 1 hour classes.

Only 20 students per class. Class fee is $25 per student.
Class Participants must purchase a separate admission ticket into to The Festival of Chocolate.


Saturday, November 19, 2011:
Select quantity
11:00 am - Make Your Own Mini Chocolate Showpiece (0 seats left) Sold out!  
Students will learn the techniques for making a show stopping chocolate showpiece to display home baked treats or to stand alone as a fabulous edible art piece. Instruction will be provided on tempering chocolate and preparing the chocolate pieces. Students will then assemble their own piece to take home by Chef Jennifer Ladisky (Award Winning Chef and Owner of Sugar Chef)
12:00 pm - Create a Masterful Made from Scratch Chocolate Box (13 seats left)
Students will create an edible chocolate box as a unique way to present chocolates or other baked goods. Techniques will be covered on how to spread, cut, and assemble pieces of chocolate to complete a chocolate box to take home by Chef Jennifer Ladisky (Award Winning Chef and Owner of Sugar Chef)
1:00 pm - Unique Techniques and Finishes for Desserts (7 seats left)
Master the use of cocoa butter colors in transfer sheets to create beautiful dessert accents and learn the secret techniques for making dessert cups using balloons by Chef Michael Angnardo (Department Chair of the International Baking and Pastry Institute at Johnson & Wales)
2:00 pm - Chocolate Flower Making Class (0 seats left) Sold out!  
Discover the pastry art and design secrets of making a delicate edible Chocolate Flower to embellish cakes or plated desserts. Learn how the simplicity of the process creates the most complex and awe-inspiring results by Steven Rujak (2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons)
3:00 pm - How to Decorate a Holiday Wreath Using Chocolate (14 seats left)
Learn the tricks to create a unique edible embellished holiday wreath perfect for home decorating or gift giving. Students will design chocolate characters and customize their confections with easy-to-use PhotoFrost edible icing sheet. Take home a completed project and then share your know-how with family and friends for a fun do-at-home experience by Stephanie Crawford (PhotoFrost Decorating Systems).
4:00 pm - Creating the Perfect Chocolate Truffle (0 seats left) Sold out!  
Learn the process to Properly Cook , Delicately Flavor and Artfully Decorate the Ultimate Truffle. Understand the different theories and approaches to creating a mini masterpiece by Steven Rujak (2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons)


Sunday, November 20, 2011:
Select quantity
11:00 am - Chocolate Flower Making Class (10 seats left)
Discover the pastry art and design secrets of making a delicate edible Chocolate Flower to embellish cakes or plated desserts. Learn how the simplicity of the process creates the most complex and awe-inspiring results by Steven Rujak (2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons)
11:00 am - Healthy Chocolate Creations for Kid Chefs (20 seats left)
You won`t go home hungry from this class! Instructor Dianne Morin helps today`s responsible kids make healthy eating choices while expand on their kitchen skills. Our Young Chefs will learn how to create a simply Healthy Energizer Chocolate Dip served with fresh fruit and a Yummy Ice cocoa drink (for children 6-12) by Dianne Morin (Kid-Friendly Culinary Educator)
12:00 pm - Decorate Cupcakes with a Holiday Flair (7 seats left)
Learn the art of decorating classic cupcakes and embellish them with unique designs for Thanksgiving, Christmas and New Years by Michele Pompei (Chef Instructor at Notter School of Pastry Arts)
1:00 pm - Unique Techniques and Finishes for Desserts (12 seats left)
Master the use of cocoa butter colors in transfer sheets to create beautiful dessert accents and learn the secret techniques for making dessert cups using balloons by Chef Michael Angnardo (Department Chair of the International Baking and Pastry Institute at Johnson & Wales)
2:00 pm - Creating and Decorating Edible Fondant Seashells (17 seats left)
Create Edible Chocolate Fondant Seashells from a Custom Made Silicone Mold and Learn how to Decorate the Shells to Make them Appear Real by Sidney Galpern (Owner of Simi Cakes and Confections)
3:00 pm - Creating the Perfect Chocolate Truffle (-3 seats left)
Learn the process to Properly Cook , Delicately Flavor and Artfully Decorate the Ultimate Truffle. Understand the different theories and approaches to creating a mini masterpiece by Steven Rujak (2006 National Pastry Chef of the Year and Owner of Sweet and Savory Seasons)


A transaction fee of .85 cents will be added to each seat purchased.
Tickets to the classes are non-refundable and non-transferrable.