The Delicious Science of Chocolate Chocolate may seem temperamental, but it's really just misunderstood. Whether you're curious about the craft, tired of chocolate that blooms and won't snap, or just looking for a fun night out — this class is for you. This class pulls back the curtain on the science of tempering, demystifying one of the most misunderstood techniques in chocolate-making so you can confidently do it at home. Chocolatier Phyllis Robinson will guide you through the process of hand tempering chocolate — the why behind it, the feel of it, and the satisfaction of getting it right. Once your chocolate is in temper, you'll put it to work hand-dipping a variety of treats, finishing with that gorgeous gloss and snap that sets great chocolate apart. You'll leave with a box of your hand-dipped creations and the confidence to temper chocolate on your own. A few things to know before you arrive This class takes place in our production kitchen. Aprons and gloves are provided, but chocolate has a mind of its own — machine-washable clothing is recommended. Please secure loose hair and skip the strong scents, as they get in the way of tasting chocolate. Light refreshments are provided. The details Level: No experience necessary Duration: 2 hours Class size: Maximum 8 participants Price: $75 per person Reservations & Cancellations Our classes require significant advance preparation, so we appreciate your understanding of our policy. Classes are fully refundable up to five days before the event. Cancellations after that point are eligible for a 50% in-store credit. A minimum of four participants is required to hold a class. In the event Tandem Chocolate Studio cancels a class, you will receive a full refund of your registration fee.
![Temper Temper [CD] Temper Temper](https://cdn.shopify.com/s/files/1/0710/1992/1710/files/j0075679166821a.jpg?v=1767065005&width=480)
