NEW! Chocolate and Confections

Chocolate and confections is a five day course in which we will cover various techniques used when making chocolates and candy by hand. The following products will be covered: Chocolates (Hand dipped and shell molded), Nougat, soft chocolate nougat, fudge, caramels, marshmallows, dragee nuts, brittle, hard candy, and pate fruit. Most of the class will be spent working in the lab but we will also spend time in lecture discussing the science behind candy making to enhance student understanding.

Please register online or download the registration form and email or fax to SFBI