Today Dishing: Sur La Table Chocolate Workshop

Chocolate is certainly front and center in October, but for me, chocolate is in vogue all year. As part of my birthday present, Marianne enrolled us in a Chocolate Workshop at Sur La Table in the 900 N. Michigan Ave. building.

The class began at 10am, Saturday and wrapped up by 12:30. During those 2 1/2 hours we made Chocolate covered Caramels with sea salt, Chocolate-Espresso Amaretto Truffles, Chocolate-orange Hazelnut Bark and No Fail Souffle'. That's quite a bit of chocolate production in such a short period of time.

My classmates making caramel.

Then the caramel is cut into squares.

                                                                                 
 An informative tutorial demonstrated the tedious exercise of tempering chocolate.

                      
 Marianne zests an orange for the chocolate bark , then tops the bark with sea salt.


 We ate the souffles in class but brought home our other creations.

The mise en place for the souffles.

Check out the slate of available classes at www.surlatable.com.

This was a productive Saturday morning filled with comaraderie, laughs and chocolate. Worth a look see.

Thanks, Marianne