We’ll explore the basics of melting chocolate for dipping, then dip strawberries, bananas and dried fruits in dark chocolate, plus make other things to dip as time allows. Depending on class interest this could include vegan marshmallows, biscotti, truffles, macaroons or other delights.
All of Julie’s classes begin with fresh vegetables and dips. Then we break into groups to prepare some of the recipes chosen for the evening. We sit together towards the end for a buffet extravaganza and discussion.
For this class, all recipes can be made dairy and egg free, and we’ll discuss gluten free modifications too.
Please contact the instructor via email to discuss allergies or special requests.
Bring containers for leftovers.