- $67.50 for one admission to Fundamentals of Baking With Fine Chocolate, through December 15 (up to $71.55 value)
- $76.50 for one admission to Magnificent Chocolate Mousses, through December 8 (up to $81.09 value)
Fundamentals of Baking With Fine Chocolate
Improving your baking skills can be easy and fun, provided you know a few basic fundamentals. Zach Townsend shares just those tips at a hands-on workshop covering the ins and outs of crafting sweets with fine chocolates. While making dark chocolate ganache, meringues, and chocolate tart crust, you’ll learn how proper techniques and preparation make all the difference when crafting desserts.
- Work Alongside a Confectionary Master
Owner of Pure Chocolate Desserts by Zach, Zach Townsend has more than 25 years of culinary experience and contributes to leading cookbooks and magazines.
- Make Your Own Dessert
Craft a dessert from beginning to end to put your learning into practice, then take home samples of what everyone made in class.
- Add New Recipes to Your Repertoire
Leave with a packet on the fundamentals of baking and a copy of all recipes.
Magnificent Chocolate Mousses
Chocolate mousses are as easy to make as they are versatile—but there are techniques that can elevate them to a new level. Dessert chef Zach Townsend teaches the ins and outs of making an exceptional mousse as you work side-by-side in the kitchen. He’ll also share tips on working with chocolate and explain how your choice of chocolate affects the final dessert.
Work Alongside a Confectionary Master
Zach Townsend, owner of Pure Chocolate Desserts by Zach, demonstrates techniques for making chocolaty desserts.
Make Three Desserts
Craft three desserts from start to finish: a milk chocolate mocha “coffee cup” mousse, a white chocolate and strawberry cream verrine, and individual dark chocolate mousse cakes.
Add New Recipes to Your Repertoire
Leave with a packet containing copies of all recipes to make at home.
Founder, Dallas Chocolate Classes
Zach Townsend’s 25 years of chocolate-drenched accomplishments touch all aspects of the industry, from running his acclaimed businesses, Dallas Chocolate Classes and Pure Chocolate Desserts by Zach, to his contributions to the 2010 IACP Cookbook of the Year Rose’s Heavenly Cakes and the New York Times microblog on cake. Zach spent time studying dessert trends and refining his technique at Le Cordon Bleu in Paris, the French Pastry School, and at Ecole Chocolat, where he earned a degree. Along with his other impressive cacao achievements, Zach’s sumptuous chocolate desserts were served to former President George W. Bush and former First Lady Laura Bush by request.