SESSION: March 28, 2009

9 am to 2.30 pm

9:00 – 10:45 AM

· INTRODUCTION AND WELCOME

· TECHNICAL BACKGROUND OF CHOCOLATE

· COMPARATIVE TASTING – TASTE AND EVALUATE VARIOUS CHOCOLATE COUVERTURES, COATINGS AND CHOCOLATES

TYPES OF CHOCOLATE -
BASED ON THE CANADIAN FOOD INSPECTION AGENCY

11:00 – 10:30 AM

· DEMONSTRATION TEMPERING CHOCOLATE

WHY TEMPER CHOCOLATE

DIFFERENT TECHNIQUES – Block, TABLE & SEEDING

TEST TO DETERMINE WHETHER CHOCOLATE IS TEMPERED PROPERLY

CHARACTERISTICS OF PROPERLY TEMPERED CHOCOLATE

11:30 – 12:00 PM

· DEMONSTRATION AND HANDS ON PRACTICE TEMPERING

· MOLDING / FILLING OF CHOCOLATE MOLDS

12:00 – 1:00 PM

· DEMONSTRATION AND HANDS ON – CHOCOLATE FILLINGS

FILLING OF CHOCOLATE MOLDS WITH A VARIETY OF CHOCOLATE FILLINGS

1:00 – 1:30 PM LIGHT LUNCH

· HANDS ON PRACTICAL – CLOSING OF CHOCOLATE MOLDS

2:15 – 2:30 PM

CLEAN UP TIME – DISCUSSION – QUESTIONS/ANSWERS

PHONE TO REGISTER:

403-831-9973