Join Chef Aimee for a chocolate making class in the Rockledge kitchen, where you will learn how to make three dairy-free ganache bases: classic Peruvian dark chocolate ganache sweetened with coconut nectar, orange & vanilla Peruvian dark chocolate ganache sweetened with dates, and toasted coconut & honey ganache.

You will take with you the skills to then be able to create multiple variations with other added flavors, in your own home using basic kitchen equipment. You’ll take home a half dozen of your own hand dipped in tempered chocolate truffles, your own personally topped bark, and you’ll finish off the class with a cup of Peruvian dark drinking chocolate made with coconut sugar oat & coconut milk. Additional chocolate available for purchase onsite after the class.

All chocolate and cocoa butter is Fair Trade, sourced from Peru, organic, sweetened with either organic honey (Dairy Free) or organic raw coconut nectar (Vegan), soy and gluten free.

Bio:
“I’ve lived across this country, and traveled the world, collecting flavor combinations and cooking methods from many cultures and cuisines. My style is healthy, feel good food, using high quality and locally sourced ingredients whenever possible, infusing and elevating flavors with the unexpected. In my world, food is love. Aspiring Herbalist, Chocolatier and Farmer. Personal, Retreat and Farm to Table Chef, and Owner of Nourish Culinary Arts.“ — Aimee Morrow