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Sunday, November 12 • 4:00pm - 5:00pm
Chocolate Tempering 101

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The basics of tempering theory will be shown using a combination of didactic and demonstration. The audience will come to a greater understanding of the principals of pre-crystallization of chocolate and will see my EZtemper in operation as well.
Speakers
avatar for Kerry Beal

Kerry Beal

Owner, EZ Temper
Kerry has spent 25 years working with all aspects of chocolate. She has taught many students working on starting a chocolate business. She is the Quality Assurance tutor for Ecole Chocolat, troubleshooting quality issues with students. In her well equipped lab she is able to test... Read More →

Sunday November 12, 2017 4:00pm - 5:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119
  Culinary Kitchen Stage

Attendees (12)