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COOKING IS AN ART AND A SCIENCE: TEMPER CHOCOLATE

July 25 @ 11:30 am - 1:00 pm

As part of our new Cooking is an Art and a Science, your cafe chef will show how special techniques come alive.  We’ll be featuring a dish that exemplifies the temper chocolate skill on today’s menu.

Temper Chocolate
Beyond its delectable flavor, a chocolate bar’s look, texture, and experience on the tongue are due to a process called tempering.  By heating, cooling, then reheating chocolate to temperatures you can preserve the original beauty of the bar.

 

 

Details

Date:
July 25
Time:
11:30 am - 1:00 pm

Organizer

Bon Appetit

Venue

Java Stop