Chocolate Work with Guittard
July 24 @ 8:00 am - July 25 @ 4:00 pm
The famed chocolate company Guittard’s Midwest pastry chef Josh Johnson comes to us from LA to teach a two day course that will focus on chocolate bon bons and confections. The class will cover chocolate tempering along with the skills and tricks to employ when working with tempered chocolate. You will make ganache fillings for molded as well as hand dipped or hand rolled bon bons. The second part of the course will focus on techniques for finishing each item to create inventive as well as delicious pieces.
Products made in class:
Homemade Chocolate Hazelnut Spread
Lemon Rosemary Molded Bon Bon
Vanilla Hand Dipped Ganache
Earl Grey Truffle
Salted Caramel and Pecan Sandwich Cookie
Josh Johnson is the Midwest Pastry Chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell.
Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell and teammates Scott Green and Della Gossett. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie with teammates Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, where they brought home the Bronze medal.
Josh started working in pastry as a teenager in his uncle’s pastry shop in Illinois and honed his skills training under the tutelage of mentor Sébastien Canonne, M.O.F., and pastry chefs En-Ming Hsu, World Pastry Champion, and François Payard. He was Executive Pastry Chef at Everest in Chicago, co-owner of Cocoa Bean Fine Desserts in Geneva, Illinois, an instructor at The French Pastry School and, most recently, Head Pastry Chef at Destination Kohler in Kohler, Wisconsin.
He is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that can also be sculpted and shaped to delicious and delightful effect.