If there is one sweet everyone can agree on, its chocolate and there’s no time more associated with the wonders of chocolate than Valentine’s Day. But working with chocolate the correct way can sometimes be challenging, especially when it comes to tempering.  In this workshop, our Pastry Chef and experienced chocolatier will walk you through the ins and outs of working with real couverture chocolate.  You will learn the rules of temperature control and the essential steps to molding shapes.  You will then put your skills to the test by dipping, rolling and molding your three chocolate treats to take home (but we won’t tell if you eat them before you get there).  Strawberry Balsamic Bonbon; Dark Chocolate Raspberry Bonbon; White Chocolate Rose Truffle