Tempering Chocolate, Chocolate transfer sheets, Chocolate Decorations, Chocolate tuilles, Handmade chocolates, Chocolate tortes
Long considered the “elixir of the gods”, chocolate is everyone’s drug of choice! Today we dissect the three types of chocolate and unravel the mysteries behind the long debate… “couverture or not couverture”. Learn to master tempering, handmade chocolates, decorations, cakes and desserts with your new skills. Success is guaranteed!
INCLUDES - Tuition, recipes, light lunch with regional wine or beer, take home box of desserts
Cost - $160 per person
Melina Puntoriero from Manuelina Culinary International is back from Italy for 2 weeks to present a series of cooking classes and a long luncheon at Food I Am and we can’t wait!
Guest Chef
Melina consults with some of Italy’s top culinary Institutes and now through the Manuelina Culinary Institute, she and her team of chefs are bringing Authentic Italian Regional Cuisine to the world… From Nonna to Master Chefs.