Saturday, April 6, 2013

Wine and Chocolate class with Chef Townsend and Winemaker Benjamin CALAIS - Dallas, Texas




Saturday, April 20, 2013 from 1:30 PM - 3:00 PM
Dallas, Texas


CALAIS Winery
3000 Commerce St
Dallas, Texas 75226
214-453-2548

Cost: 60


Join us Saturday, April 20, 1:30p.m. for a casual afternoon of wine and chocolate pairing led by Zach Townsend, one of Dallas's foremost authorities on the topic of fine chocolate. This 1 ½ hour interactive educational event will include a discussion on the origin of chocolate, how fine chocolate is made, the flavor profiles of fine chocolate and how to properly taste fine chocolate.
Participants will then taste a selection of some of the world's finest chocolate of varying cacao percentages and learn about their personal taste preferences. The tasting progresses with a selection of 5 Calais Winery wines chosen as a pairing for each chocolate.  You will discuss the flavor profiles of the wines and chocolates and learn the concepts of pairing these two luxury products together. Come learn more than you could imagine about the world of wine and fine chocolate !
Chocolates to be tasted, as selected by Zach Townsend:
Scharffen Berger 70% cacao dark chocolate
Patric Madagascar 67% cacao dark chocolate
Valrhona 55% cacao semi-sweet dark chocolate
Valrhona 41% cacao dark milk Jivara Lactée
We require a minimum of 6 participants for this class, in case of cancelation we will issue a full refund

For the best experience possible we are limiting the class is limited to 16 participants.

BIO:

Zach Townsend is the owner of Pure Chocolate Desserts by Zach and Dallas Chocolate Classes, specializing in private events and chocolate tasting and baking courses in Dallas and Fort Worth since 2003. Zach has spent over 25 years in the world of chocolate and chocolate dessert making. He was a contributor to Rose's Heavenly Cakes, the 2010 IACP Cookbook of the Year, by Rose Levy Beranbaum (two-time IACP Cookbook of the Year award-winning author) and is a contributing writer to Dessert Professional magazine. He has spent more than a year in Paris and throughout France studying dessert trends and styles and has worked in Paris alongside Miyuki Watanabe of Gérard Mulot fame. Zach is also a culinary translator from French to English. His translations have appeared in Wine Enthusiast magazine and his latest translation work is the book Larousse on Cooking (John Wiley & Sons, Inc. 2012).

Zach's chocolate desserts have been served by request to President George W. Bush and First Lady Laura Bush. He is a member of the International Association of Culinary Professionals, the Fine Chocolate Industry Association, and the American Translators Association.






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