Guittard Guest Chef Series
This hands-on class explores the fundamentals of working with chocolate in the context of chocolate snack bars. Students will taste and evaluate a range of chocolates while learning how to select the right chocolate for molding, enrobing, and snacking. Core skills include tempering (by hand and machine), testing for ideal snap and shine, and troubleshooting common issues.
Participants will produce molded and slab-style chocolate bars with inclusions, filled chocolates, clusters, and enrobed bite-sized confections. The class emphasizes texture and flavor contrast, decorative techniques, and cocoa butter color work, while also covering practical considerations such as portioning, shelf stability, costing, packaging, and labeling. By the end, students will have the foundation to develop chocolate snack bars.
Participants Receive:
Professional recipe booklet, tempering and troubleshooting guide, and packaging recommendations.