CAPS: Innovative Moulded and Colored Bon Bons
Chef Kriss Harvey will teach a hands-on class at ICE focusing on long shelf life ganaches, enrobed ganaches and pralines, chocolate sugar candies (including pate de fruit with chocolate and marshmallow), and salted butter caramels and snacking bars. New techniques will be taught including using pre-crystallized cocoa butter for faster production.
- Two-day workshop
- Admission - $495
225 Liberty Street
New York, NY 10281
With more than 28 years of experience, Pastry Chef Kriss Harvey has held positions at some of the country’s finest establishments, including The Ritz-Carlton, Washington, D.C.; NoMi Kitchen at Park Hyatt Chicago; Bartolotta Ristorante Di Mare at the Wynn Las Vegas; and most recently, The Bazaar by José Andrés at SLS Beverly Hills. He is currently a chocolatier at andSons Chocolatiers in Beverly Hills. Kriss trained at Ecole Bellouet Conseil by MOF (Meilleur Ouvrier de France, meaning best craftsmen) Emmanuel Ryan and Christophe Felder, then in chocolate and confections with MOF Pierre Mirgalet and modern Spanish pastry with Oriol Balaguer. Kriss was named in Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America.