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Course Description

Chef David Brown is the patisserie/confiserie chef instructor at KCC and formerly the executive pastry chef of the Waikoloa Hilton Hotel. Chef Brown has over thirty-five years of kitchen experience and won gold as a member of the U.S. Pastry Team at the Coupe du Monde competition in Paris in 1993.

 

Course Outline

What's the most important thing to learn about chocolate? Besides which ones taste the best, that is. If you guessed tempering, then you are correct. It's key to making quality chocolate truffles and candy, whether you're a home cook or a professional chef, tempering will give you that shiny finish and snap. In this class, Chef Brown will teach you how to temper, use truffle molds and make several delicious ganache fillings. Mmm...

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and baking techniques to produce home style baked goods. 
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