The Mad Science of Chocolate and Booze (SOLD OUT)
Learn from retired chemist and materials scientist-turned-chocolatier Jules Remenar as he teaches the science of chocolate and whisky. This hands-on class will teach how to make a whisky-flavored ganache with Amrut whisky and how to implement it into various dessert treats. In addition, we will discuss how to pair chocolate with whisky, both as complementary and contrasting flavors.

This is a hands-on class and you should expect to roll up your sleeves and participate!


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April 28 @ 11:30

11:30 am

– 1:00 pm

BCAE, Elm Room

Jules Remenar

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SEPTEMBER 14, 2020