Join Emily Zimmerman for a fun, hands-on class making exquisitely decadent chocolate treats for anyone on your gift list (or just for very lucky you!).
Using locally-roasted and processed Chocosol organic, free-trade chocolate, you will learn how to make delicious chocolate bark studded with a fun assortment of add-ins like dried fruit, nuts, candies, potato chips(!) and more.
Emily will also teach you how to make sophisticated confections like rosewater-cherry cordial bonbons and rum punch truffles. Participants are encouraged to bring kids along to share in the fun – they’ll get to make their own crunchy chocolate haystacks and help with the bark.
Participants will leave with a box of of about 6 bonbons or haystacks, a gift bag with a portion of bark, and a homemade zine with all the recipes.
Chocolates will be vegan, and can be made gluten-free.
$50 +HST (quality chocolate is expensive, yo)
Kids under 12 are 1/2 price!
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshops.