What You'll Get
- $55 for one admission to a two-hour dark chocolate ganache dessert workshop with culinary artist Tené Harris
- Children are welcome to attend this event
- Upon purchase, you may schedule for one of the available dates
- You must reserve your date here in advance of the event
The workshop will be held at Wellington Square Farmers Market in Historic West Adams.
Each event is capped at 10 purchasers.
What You’ll Do
In the right hands, chocolate ganache can transform a dessert into a work of art that looks almost too good to eat—”almost” being the operative word here. During this workshop, culinary artist Tené Harris aims to turn you into a bona fide dessert sculptor, in plenty of time for Valentine’s Day or whatever upcoming event may call for a tray of red-velvet cupcakes. She teaches students how ganache adds a stunning, delicious finishing touch to desserts—or blanket them in coconut, cocoa, or toasted sesame seeds.
Sculpt Edible Art
Tené guides guests as they use dark-chocolate ganache to create a luxurious-looking finish for cake, red-velvet cupcakes, and brownies.
For the finale, Tené shows you how to use ganache to coat truffles with crushed pistachios, toasted coconut, cocoa, and more.
Take the Decadence Home
Guests take home dark-chocolate truffles, red-velvet cupcakes, red-velvet trifles, and brownies, all of which they’ve decorated with ganache.
When Tené Harris was just a child in her grandmother’s kitchen, a spark took root in her heart—a spark that would grow into a bustling culinary-arts career. Since then, her treats have attracted fans in high places: her ambrosia macaroons became one of the LA Times’ 10 Holiday Cookie Bake-Off victors in 2011, and in the summer of 2014 she served as private chef to royal Saudi philanthropist Prince Bandar bin Saud bin Khalid Al-Saud. As an independent treats purveyor, she sells oven-harvested goods through goodeggs.com, and as an instructor, she inspires home cooks to upgrade their own dessert-engineering techniques.
The Fine Print