Learn the art of chocolate and candy making in this fun, hands-on class! You’ll master essential techniques like tempering chocolate, chocolate dipping, and creating perfect caramel as you make chocolate-covered nut brittles, two types of chocolate bark, and two types of chocolate-dipped caramel. We’ll work in teams to prepare (and sample!) an assortment of items before covering everything in organic dark chocolate. You’ll leave with a collection of decadent handmade chocolates to share with family and friends—or to enjoy yourself!

Contains Dairy and Nuts.

About the instructor: Joanna Lepore Dwyer is a chocolate maker, pastry chef, and artist. She is passionate about creating culinary experiences to encourage connections between individuals and where their food comes from! She holds a certificate in sensory science from The Institute of Food Technologists, a BFA in Sculpture, and 20+ years’ experience in fine pastry, chocolate making, and culinary training in NYC and Seattle including a 10-year stint at Theo Chocolate as head of Product Development.

When she is not helping national chocolate brands develop new products and training QC teams in sensory science, she works with a colleague under the moniker A Matter of Taste to incorporate culinary experiences into Corporate and Non-Profit professional development agendas.

Class notes
This is a hands-on format class for adults.
$85 per person, REGISTER HERE
Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don’t receive the class information.
Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.