Description
Class D-3 Chocolate 101- Beth Meyers – Sun 9:00-Noon – $80
This class is ideal for anyone passionate about chocolate. We will cover: the types of different chocolate, the temperature at which various chocolates are tempered, how to get that shine, viscosity and of course, HOW to temper chocolate using the microwave method so you can do it at home.
What to bring: A small box or container for chocolates, jewelry size will work.
Beth Meyer, is PME and Master Certified in Fondant, Gum paste, and Advanced Royal Icing techniques by Nicholas Lodge.
Beth is an award winning cake artist and professional chocolatier, learning all she can from Melissa Coppel. She is a certified judge, who travels the US teaching and judging sugar art. She was the secretary of ICES, Michigan Chapter – an international society of cake decorators. She is a FIGPC International Cake Designer, a Pastry Chef who graduated summa cum laude. Beth is an ICES approved instructor and certified judge. She’s available for shows and competition judging appointments. She has judged at the White Rose Cake Show in PA and San Diego, CA. Before turning her attention to cake, Beth was a professor of English and Internet Technology. She is also a published author, Step by Step Database Activities for Microsoft Access.
