Indulge in an immersive evening devoted entirely to chocolate, led by Chef Melissa Walnock, Associate Dean of Pastry Arts at The Culinary Institute of America. This in-depth class explores the fundamentals, and magic, of working with chocolate, from understanding different varieties and cacao percentages to mastering essential techniques like tempering.
Blending demonstration with hands-on baking, Chef Walnock will guide students through the processes professional pastry chefs rely on, sharing tips, insights, and the why behind each step. Participants will work directly with chocolate throughout the class, building confidence and skill along the way.
Guests will leave with a deeper appreciation for chocolate, practical skills they can use at home, and a box of handcrafted confections to take with them. Perfect for passionate home bakers, chocolate lovers, and anyone eager to learn in a warm, engaging classroom environment.
*Please note: we do our best to accommodate dietary restrictions with advance notice; however, due to the nature of our cooking classes, we may not be able to accommodate all needs.
About Chef Melissa Walnock:
Melissa Walnock is the Associate Dean of Baking & Pastry Arts at The Culinary Institute of America (CIA). Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States including The French Laundry in Yountville, CA, Jean-Georges V Steakhouse, Union Square Café in New York City and The Breakers in Palm Beach, FL.
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