Find your cullinary voice

Techniques in Chocolate - 2/25

February 25, 2014 8:00 AM - 12:00 PM
Institute of Culinary Education

Professionals $100 • Students & Alumni $60 • 1 session
Chocolate-based offerings form the foundation of many dessert menus, and in this class students will explore applications of this versatile ingredient in the restaurant setting. Contemporary plated desserts will be constructed highlighting chocolate’s supporting role in a wide range of components, including pastry doughs, creams, frozen elements, and décor.

To register, call customer service at 212-847-0770 or email