Food

Limited offer classes with master chocolatier in Clearwater

 | August 16, 2011

Philippe Vancayseele demonstrating chocolate showpiece making techniques to professional chocolatiers. Photo contributed.
It takes skill and training to make chocolate treats taste and look good, and no one knows that more than renowned Belgian chocolatier Philippe Vancayseele.

The good news is chocolate lovers don’t have to travel to Belgium to learn the basics from this master chocolatier. Vancayseele is offering two chocolate making classes on Aug. 24 at the Community Resource Centre in Clearwater.

Chocolate Making 101 is for beginners and will run from 7 p.m. to 9:30 p.m. Participants will learn about making single moulded pralines, truffles, moulding and colouring and experimenting with chocolate decorations.

Chocolate Making 201 is for people who have more experience in working with chocolates, like chefs, bakers and cooks. The class will run from 2 p.m. to 4:30 p.m. Attendees will work with single and double moulded pralines with nut fillings, cut pralines with nut filling and ganache. They will also learn how to create chocolate decorations.

The cost is $25 for the beginner’s class and $30 for the advanced class. In both classes, participants will witness Vancayseele create a chocolate showpiece for auction. Proceeds from these auctions will benefit the Dr. Helmcken Memorial Hospital in Clearwater.

Vancayseele has extensive experience in working with chocolate. He received specializations in chocolate and confectionary at the Culinary Institute in Brussels and currently works as the director of Barry Callebaut Chocolate Academy in Wieze, Belgium.

To find out more, contact the Clearwater Community Resource Centre at 250-674-3530 or e-mail [email protected].

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