Really not many good options, I’m afraid. There are a couple of outfits, both here in Chicago as it happens, that run good classes. One is Cacao Barry , the other is The French Pastry School . They’re all expensive.
By far the best way to pick up the trade is by working with a chocolatier, but there are so few decent chocolatiers working in the States that I wouldn’t give that high odds. I worked in France where there are plenty of chocolatiers, but working overseas poses difficulties of its own.
Really not many good options, I’m afraid. There are a couple of outfits, both here in Chicago as it happens, that run good classes. One is Cacao Barry , the other is The French Pastry School . They’re all expensive.
By far the best way to pick up the trade is by working with a chocolatier, but there are so few decent chocolatiers working in the States that I wouldn’t give that high odds. I worked in France where there are plenty of chocolatiers, but working overseas poses difficulties of its own.
Wish I could offer a more hopeful solution.
September 17th, 2011
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July 19th, 2011
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July 11th, 2011