Find your cullinary voice

Contemporary Bonbons - 12/18

December 18, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education

Any time is the right time to brush up on your chocolate skills with Michael Laiskonis! In this class, we'll review the basics of chocolate tempering, and make an array of fillings and confections for use in truffles, molded chocolates, and candies. Recipes will include bonbons prepared with simple ganache, such as Banana, Star Anise, Pistachio, and Passion Fruit, as well as Gianduja, Soft Caramel, Praline Cream, and Nougat.

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