Chocolate-Tempering and Fruit-Dipping Class for One, Two, or Four at Chip'n Dipped (Up to 58% Off)

Huntington

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In a Nutshell

Amateur chocolatiers learn to temper their own chocolate, dip fresh fruit, and decorate with paper pastry bags, keeping everything they make

The Fine Print

Expires Jun 30th, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for option purchased. Reservation required by 6/30/13; classes are available through 8/24/13. Must be 12 or older. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

According to a recent survey, people listed chocolate as their preferred cause of death, followed closely by "money avalanche" and "dangerously high exposure to nudity." Get one foot in the tastiest grave with this Groupon.

Choose from Three Options

  • $25 for a chocolate-tempering and fruit-dipping class for one (a $50 value)
  • $45 for a chocolate-tempering and fruit-dipping class for two (a $100 value)
  • $85 for a chocolate-tempering and fruit-dipping class for four (a $200 value)

Over the course of 45 to 60 minutes, amateur chocolatiers learn how to temper unprocessed chocolate in their home microwaves, creating a smooth, velvety concoction that has a professional-quality sheen and can be used for coating fruit or spackling mahogany desks. Using prepared chocolate, students also learn how to dip fresh fruit and decorate sweets with paper pastry bags.

All materials are provided, and visitors get to keep everything they make, with the option to buy a chocolate-tempering kit for home use at the end of the session. Classes will be held on Saturdays throughout the summer; view all the dates and times here.

Chip'n Dipped

Peter Goldfarb sits watching his mother, who holds a textbook with one hand while churning cookie dough with the other. As she pulls double duty as a mom and graduate student, she unwittingly alters the course of her son's life. The young Peter will soon grow up, move to Los Angeles, and pursue a career in television production—but his friends won't care about his industry stories; they'll want to know where his shipments of ridiculously tasty cookies are coming from.

This true tale is what inspired Peter to eventually enroll in culinary school and coax his mom into cofounding Chip'n Dipped. Today, the duo and a crew of bakers make all-natural cookies, chocolates, and confections—including gluten- and dairy-free options—in full view of customers, as well as for impressed reporters from large publications such as the New York Times, Newsday, and the Candyland Gazette. Using kosher ingredients and minimally processed chocolates, the mom-and-son team creates treats loaded with bioflavonoids and free of hydrogenated oils and preservatives.

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