As many of you know, I decided to get certified in French Pastry this year, and wow have I learned a lot about how the other half lives (eats). I’ve been able to take the traditional concepts and rework them to meet the needs of those with restricted diets.
In this very exciting Allergy Seminar (which is in part a live cooking class), I’m going to explain all things chocolate tempering, and why you may want to try it out. I’ll teach you several methods, and we’ll also be tackling white chocolate.
For those of you with children who enjoy making desserts, this is a fantastic Allergy Seminar for them to attend with you. Show up with questions 🙂
This content is for Platinum and Diamond (Weekly 1-on-1 Coaching) members only.
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