The French Pastry School
Fundamentals of Chocolate
Date: Apr 28 - Apr 30, 2020 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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It's always a good time for chocolate! Join The French Pastry School for this unique course dedicated to all things chocolate. With Chef Julien Otto as your guide, you'll explore chocolate's endless possibilities while using some of the best white, milk, and dark chocolates available! From cakes and custards to cookies, truffles and soufflés, he'll teach you the fundamentals of making a variety of chocolate pastry products so you can recreate these indulgent treats at home. On the final day of this three-day workshop, you'll finish your products and create a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
 
Course Detail:
  • Walnut and dark chocolate brownies
  • Triple dark chocolate cookies
  • Irresistible 70% single-origin dark chocolate truffles
  • Bistro style, extra-bitter dark chocolate mousse
  • Layered bittersweet chocolate cake
  • Warm, soft-center chocolate cakes with Bourbon vanilla sauce and ice cream
  • Traditional warm chocolate soufflés
  • Dark chocolate and cherry pound cakes
  • Silky chocolate pot de crème 
 
Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.  
 
 
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.