Chocolate Easter Breads with Michael Kalanty
March 15 @ 11:00 am - 4:00 pm
Easter celebrates Spring, tradition and renewal.
And it also celebrates chocolate!
Around the globe, traditional Easter breads are recognized for their rich, buttery and slightly sweet crumb. I’ve re-imagined three international classics, each one showcasing a different chocolate from Guittard™️.
Learn pro techniques for working with doughs rich in eggs, sugar and butter. You’ll practice bench skills to make handling and shaping these challenging doughs a breeze.
Each student will bake a 500 g Colomba Pasqua in Italian baking paper molds. Add an authentic touch to your holiday table this Spring!
What You’ll Practice
Italy’s Easter Dove Bread hails from the Lombardy region. Known as the panettone of Easter time, this modern dove is studded with candied orange peel from Spain and chunks of Guittard 70% dark chocolate.
Chocolate Cross Buns
The warm winter spices of English Hot Cross Buns give way to brighter notes of cranberry and milk chocolate in a buttery brioche-style dough. A cross of chocolate ganache marks the tops.
Austrian Rum Raisin (Osterbrot)
Inspired by the German-speaking heartland of Europe, here’s a braided, pull-apart ring of rich dough swirled with
almond paste and rum-soaked raisins. Stroh160™️ rum brings aromatic resonance to our bread, complemented with a white chocolate glaze.
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”. You can find him teaching online at The Great Courses and Craftsy.
“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still, join me in class and explore the flavors and crusty textures of this Roman specialty from an insider’s view.”