Get ready for another series of rolling, dipping, molding, and sculpting chocolate!
Master Chocolatier Michael Antonorsi of Chuao Chocolatier is offering his personalized series of chocolate classes, Levels 1 to 4 will take you from a novice to a connoisseur. He is a certified French Chef from the École Supéríeure de Cuísíne Francaíse Ferrandi in Paris, where he also completed specialized training in Pastry and Chocolaterie at the École Lenotre. These classes are hands-on and meet in Carlsbad at the Chuao Chocolatier chocolate factory.
Chuao Chocolatier uses chocolate originating from Venezuela for their bonbons and chocolate confection products. Find out why when Michael guides you through a brief history of chocolate and informs you about the importance of cacao origin. Learn the magical properties of cacao.
Each Level will focus on a specific area of bonbon making from inside and out. Michael reveals industry secrets, tips and shares the tools-of-the-trade; each level will have specific recipes and specialized techniques to be learned.
Michael’s favorite thing besides chocolate is to taste and talk about fine wines while eating chocolate bonbons. Yes, in addition to being a Master Chocolatier, he also holds a diploma as a Master Sommelier, from the Bobby Stuckey School of sommelier in Boulder, Colorado.
Be prepared to play, learn and experiment with chocolate!
