Rich, indulgent chocolates may be a classic Valentine’s Day gift, but how much more romantic and intimate would they be if you made them yourself?

Just in time for Valentine’s Day, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic, fairly-traded and locally processed ChocoSol chocolate, as well as a recipe pack, and the skills and inspiration to make all kinds of seductive sweets.

In this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet, salty, crunchy, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch, as well as fondant and ganache to fill your truffles, and how to temper chocolate for a long-lasting, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables, crunchy chocolate “haystacks” made with cornflakes.

All recipes are #vegan and #glutenfree
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Emily Zimmerman is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. She’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’, Toronto’s Yenta of Burlesque. @goldieluxemburg | @spiceboxsoirees

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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes.