Down in the basement of an upscale Boston restaurant, higher education and even higher sugar content mix. What can brown do for you? Plenty, if you’re enrolled at Boston Chocolate School, where owner David Goldstein is Taster-In-Chief. “You can go to chocolate school, it’s a whole education, we call it the classes you don’t want to cut,” Goldstein said.
With the help of professional chocolatier Valerie Conynham, our class of a dozen quickly get our hands dirty. We are taught the art of science of making truffles. With some ganache, a tempering machine, and a dipping spoon, the confectionary creations begin to take shape. Goldstein said, “It’s a hands on thing, people bring their kids, daughters bring their mothers, husbands bring their wives, it’s a unique activity, something they can do for the afternoon.” Standing beside his coconut speckled truffles, Henry Greenberg from Sharon, Mass said, “Hands on learning is the way to do it especially when chocolate is involved.”
With a box and some ribbon, we’re encouraged to dress up our chocolate. Some decorations are better than others, but, no matter the appearance, the finished product ends up all in good taste. Goldstein adds, “It’s a pass-pass course, worst case scenario as you’ll find out is, even if the chocolates don’t look good, they taste good. Is there a better way to spend an afternoon then making and eating chocolate?”
The Boston Chocolate Workshop happens on Saturdays in the private dining room of the Elephant & Castle Restaurant at 161 Devonshire Street, in Boston’s Financial District. The 2.5 hour workshop starts at 1:00PM. Advance tickets required – workshop sells out. For more information call 781-784-7469 or click http://www.bostonchocolatetours.com/chocolate-school/