Chocolate Cakes & Tarts
October 5 @ 9:00 am - 1:00 pm
No single ingredient grabs us the way chocolate does. Spend one glorious Saturday morning in our kitchen learning to make four epic chocolate desserts. Chef Peter Conn will guide us through the ins and outs of perfecting these show-stopping treats.
Items made in class:
Chocolate Butter Cake: rich and buttery chocolate cake, filled and iced with a Swiss meringue chocolate buttercream.
Chocolate Hazelnut Torte: dense chocolate hazelnut cake, iced with a chocolate glaze, and decorated with white chocolate using a paper cone.
Chocolate Orange Truffle Tart: Chocolate tart crust filled with orange zest infused chocolate ganache.
Chocolate Cream Pie: crisp pie crust filled with chocolate pastry cream, and decorated with whipped cream piped from a pastry bag.
Peter Conn started his career at Gayle’s Bakery in Capitola, over 35 years ago, first as a pastry baker, and later as head of the bread department. Following Gayle’s, Peter worked as the assistant production manager for Metropolis Baking Co. before a stint as pastry cook for Campton Place Hotel in San Francisco, where he perfected restaurant desserts. Peter worked as manager of bakery training for six years at Il Fornaio, opening 6 restaurant bakeries and overseeing a number of projects for their wholesale bakeries. In 1998 he was awarded Baker of the Year. Peter left Il Fornaio to open and operate his own bakery café Art of Baking in Berkeley. Peter has taught both professional and non-professional classes at the Culinary Institute at Greystone, the California Culinary Academy, and a number of smaller school, and is a current member of the Chef’s Council for the Center for Culinary Development Innovation.