Master Chocolatier, Geoseph Domenichiello, will teach you the art of dragee.  That is, coating nuts, seeds, and dried fruit in chocolate. The perfect munchies for your dinner guests.  We will learn a very simple method that can be repeated at home.

We will:

• Learn to temper Dark & Milk Chocolate in a way that can be repeated at home, using the seeding method.  There will also be a tabletop demo for tempering chocolate on granite or marble.

• A demo on how to candy your own almonds

• Prepare and coat a variety of foods including roasted almonds, coffee beans, cocoa beans, and dried fruit in dark and milk chocolate.  

• We will package them in paper bags (or bring your own small containers/bags if you prefer)

• There will also be some cacao infused beer to enjoy with your creations!

• Recipes and instructions to take home will be included

Keep in mind we will using nuts and milk chocolate. Bring an apron or clothes you don’t mind getting cocoa powder & chocolate on.  If you have further questions before booking, please contact Geoseph.

A Fruity Adventure with Chocolate

If you need to learn how to temper, or practise your skills, this fun class combining fruit and chocolate will be sure to satisfy! Join me at the Italian Cultural Centre in Vancouver.

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.

Bean To Truffle

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.

- Filling Up -

Mix, Fill, Roll!

This class will be held at Mon Paris Patisserie in Burnaby (see map). Cost is $150 per person, which will include the truffles you make, recipes, literature, and coffee/tea for refreshments. We will create two methods of truffle making, rolling ganache and filling round truffle shells. This is not a bean to bar class, but a classic chocolatier class, similar to the truffles you will see at any high end chocolate shop in Vancouver!

Join me as I host a class on chocolate truffle making where we will cover:

1. How to make various chocolate ganaches as well as caramel. I will demo the ganache and caramel making with some assistance from the class, so you will all get a chance to get hands on.

2. You will learn how to properly fill and cap shells, as well as roll and finish your truffles. We will use two main techniques and roll them in various coatings.

3. You will also learn how to store your truffles, and go over trouble shooting such as splitting and ratios.

You will receive notes and recipes, as well as the delicious truffles you made in class.

You will register for the class at the Mon Paris Patisserie Website.