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December 19, 2021 10:30 AM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Larry Harris for his newest virtual class on making Chocolate Truffles, and learn how to elevate your gifting and your gatherings this holiday season with these sumptuous and elegant sweet treats. Larry will show you how to make and flavour your own chocolate ganaches, then cool them so you can roll out chocolate balls that you'll finish with coatings of your choice - think cocoa powder, sprinkles, chopped nuts and more. The possibilities are endless, and the results both decadent, and sublime!
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Ingredients, Ganache: bittersweet chocolate callets (50-60%), whipping cream, brown sugar, liquer (Armagnac, Rum, Grand Marnier, Cognac, etc) (optional), unsalted butter
Ingredients, Hazelnut Praline (optional): white corn syrup, hazelnuts, baking soda
Ingredients, Coatings: bittersweet chocolate callets (50-60%), cocoa powder
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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