4th Annual Chocolate and Confections Workshop

Date: Tuesday February 6th, 2018
Time: 6:00 - 9:00 PM
Meal type:

Menu Includes

Learn the fine technique of making styles of truffles and confections.

  • Dipped Salted Caramels
  • Hazenut Rochers
  • Pate de Fruit
  • Orange Ganache Truffles
  • Coated Chocolate Covered Almonds

We are so excited to be joined by the talented Pastry Chef and Chocolatier Pierce Lusk. Pierce graduated Culinary School from CPCC and later attended their Baking and Pastry Program. 

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