The French Pastry School
Chocolate Camp
Date: Jul 08 - Jul 12, 2019 (8:00 am - 12:00 pm)
Chef: Alissa Wallers, Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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It is always a good time for chocolate! Using the best chocolate available, learn how to make the best cocoa-orientated products in this five-day, Chocolate  Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin. From cakes and tarts to breads and ice creams, Chef Alissa Wallers will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home.  Get ready to uncover the secrets of chocolate as we teach you ins and outs of this exotic ingredient.

 

Recipes all made with the best milk, white, and dark chocolate, may include:

  • Chocolate Croissants
  • Chocolate Brioche
  • Chocolate Tarts
  • Chocolate Candies
  • Chocolate Caramels
  • Chocolate Macarons
  • Chocolate Ice Cream
  • Dark Chocolate Gâteau de Voyage, a delicious chocolate pound cake
  • Homemade “Nutella”
  • Raspberry Lollipops
  • White Chocolate and Coffee Covered Pecans
  • Chocolate Marshmallows

 

If you are looking for the best instruction; a comfortable, well-equipped, learning environment; and delicious chocolate recipes that you can recreate in your own kitchen, you have found the place! Be prepared to eat and to take home plenty of goodies to enjoy with your friends and family!

Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!

Alissa Wallers is a full-time chef instructor at The French Pastry School. Following her culinary graduation in 2005, she moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as assistant pastry chef at the Sofitel Water Tower Hotel then led the pastry department in the opening of Chicago’s Five Diamond-rated Elysian Hotel, now the Waldorf Astoria. After five years as a pastry chef in the finest kitchens in Chicago, she went on to become the lead chef at Parties That Cook, teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry Callebaut.  

 

This course is approved by the American Culinary Federation for 20 Continuing Education Hours (CEH's).