Explore the rich history and fascinating science of chocolate

From the cacao trees’ growth and harvesting to the intricate processes of fermentation, drying, roasting, and grinding, uncover the secrets of turning cacao beans into luscious chocolate.

Discover the vital steps of winnowing, grinding, and conching, and grasp why they’re crucial in chocolate-making. Dive into the art of tempering, molding chocolate into delectable bars, and uncover flavor-enhancing techniques.

To top it off, savor a guided chocolate tasting to refine your palate, discerning subtle flavors and experiencing a diverse range of artisanal bean-to-bar chocolates. Whether you aspire to craft chocolate yourself or simply wish to become a discerning connoisseur, this class is perfect for you. Plus, you’ll receive a delightful selection of chocolate samples to take home!

Meet your instructor:
With more than three decades of experience as a seasoned chemical engineer, Wayne Dudding brings a truly unique scientific perspective to the art of chocolate making. His lifelong passion for food science, coupled with his extensive global travels while serving in the US Army, has endowed him with remarkable insights into the intricate world of chocolate flavors.

Wayne now channels his engineering acumen into the meticulous craft of bean-to-bar chocolate production. In his classes, he not only guides students through the technical intricacies of chocolate-making but also deepens their appreciation for the multifaceted tastes and textures of this beloved treat.

For all you chocolate enthusiasts out there, prepare to fall head over heels for chocolate all over again after experiencing Wayne’s class!

Cost: $35.00 per person
Start Date: Wednesday, December 6
Start Time: 6:00pm
Location:  Pittsburgh Technical College Campus – Culinary Dining Room, 6th Floor
Course Length: 2 hours
Instructor: Wayne Dudding