Adventures with Chocolate
This two-day class will explore chocolate in it's many forms. Chef Paul Young will teach a hands-on course that touches on everything from slab tempering to bon bon decorating to brownie making--with attention to the creative process and flavor as the driving force amidst it all.
Chocolate tasting - samples from around the world
Hands on -
Perfecting Ganache - Dark chocolate water ganache for classic truffle rolling.
Perfecting Sea Salted caramel - Paul's multi gold award winning recipe.
Champagne truffles - Real champagne ganache created with just champagne and milk chocolate.
Slab tempering -
How to demo and hands on from guests
Decorating into chocolate moulds
Filling with ganache to leave over night to crust.
Brownie baking masterclass - each guest to bake a takeaway tray of brownie - and to add their own creative inclusions and favours.
Hand roll water ganache into truffles ready to be hand coated.
Capping shelled chocolates - turn out and decorate any that may need it.
Had roll truffles into two coats of dark chocolate and cocoa powder.
About Chef Paul Young
Paul Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul’s passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers.
Paul has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. He is the only chocolatier in London working in a truly artisan way. He and his team make all their creations completely by hand in the kitchens at each shop, in small batches and at every stage using fresh ingredients. Compounds, concentrates, essences, preservatives and additives are not used.
After studying hotel catering and management at New College, Durham and Leeds Metropolitan University, Paul quickly worked through the ranks of a restaurant kitchen to the position of head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then began to specialise in chocolate, and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today.
His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks. Paul is a regular on our television screens in the UK, with appearances including This Morning and Sunday Brunch, The Apprentice, Junior Masterchef and Paul Hollywood’s Pies and Puds and in the US on The Nate Berkus Show and The Today Show. In 2014 Paul was named Outstanding British Chocolatier by the International Chocolate Awards.
November 12 -13
9am - 4:30pm
Guittard Chocolate Studio
2809 La Cienega Ave
Los Angeles, CA 90034
For more information, please contact Chef Donald Wressell: firstname.lastname@example.org