Saturday March 3, 2012 / 1:00pmBoston Chocolate Workshop
How was your experience?
Dorian is very knowledgable and very opinionated about chocolate, and shares both with enthusiasm. Hot chocolate was delicious; fermented dried whole cacao beans were fascinating. Ganaches for truffles were made ahead or during the lecture, so the student contribution to truffle making was limited to shaping and coating -- fun, and probably the limit of what's practical in a short class, but not hands-on experience of the whole process. Yum!