Wednesday February 9th - Chocolate & Caramel

$ 90.63

In anticipation of Valentine’s Day learn the intricacies of both sweet and savory applications of chocolate. Key points include melting and tempering chocolate, molded chocolate, differences between white, milk and dark chocolate as well as a single estate plantation chocolate tasting. In addition, we will demonstrate how to make caramel. Dry or wet, amazing complexity can be obtained from the caramelization process. Taste sweet and savory preparations. (There will be an opportunity to purchase Boxed Chocolates after the class, packaged for Valentine’s day. $24)

Chocolate Cooking Class Menu
2022


hors d’ oeuvres

grilled chicken
and fire roasted red pepper Mole skewer

fried pork belly
chocolate dipped crispy fried pork belly, jalapeno

smoked pickled carrots
habanara-cocoa pepperonata


first course

ryland salad
arugula, radish, candied pecans,
dried apricots, cherry-fennel vinaigrette

arancini
butternut, goat cheese, cocoa nib


entrée

cocoa brined duck breast
honey glazed root vegetables, cocoa powder

creamy three cheese polenta


dessert

strawberry soufflé
chocolate-cardamon anglaise,
white chocolate & 23K gold whipped cream

Szechuan Pepper Chocolate Truffle

Milk Chocolate & Passionfruit Truffle

All classes are $85 (unless otherwise noted) and start at 7pm and conclude at 9pm, we recommend arriving 15 minutes prior. They include a three-course dinner, inspired by the class subject, as well as collateral recipes & material. The class will also include two beverages (wine or beer), unless otherwise specified. Hands-on volunteers are encouraged. The classes are led by Executive Chef Christopher Albrecht, with guest appearances by The Ryland Inn’s entire kitchen team, and often feature guests from the local food community. The seating is communal, first come, first served. 

There are 4 Master classes.  These are $125 and also start at 7pm and conclude at 9pm.   They include everything that the standard class offers, however there is a maximum of 18 Guests, and the discussion and demonstrations are more advanced.   For the serious cooks and committed participants.