Couverture Chocolate Tempering
Want to make your own tempered chocolate treats? Acquiring the skill to temper chocolate opens the door to limitless applications in the culinary and baking world!
Meet your Instructor
Meet Sabrina Galuvao: chocolatier, wife, mother, entrepreneur, business school graduate, and owner/operator of Tortured Truffles LLC. At an important junction of her life, a decision needed to made: continue down the path of corporate ladder climbing or going back to the humble high school roots of making people happy with delicious treats. From there, she wanted to combine her two passions; the first being expensive chocolate and the second all things spooky. Thus Tortured Truffles LLC was born with one clear thing in mind; she wanted to make chocolates and treats that SHE would get excited about! There was a need for whimsical, dark-themed, and weird luxury chocolates while using the same standards and ingredients as the top chocolatiers in the world. She also loves sharing her skills of effective and efficient chocolate tempering and takes great pride in ensuring her students feel confident after taking a class!
FAQs
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Tortured Truffles LLC uses a commissary commercial kitchen located in South Salt Lake. The exact location will be given once a class is set up!
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The class time runs about 60-90 minutes.
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The in-person class just needs you and an apron! All the supplies, machines, thermometers are brought. For the online class you will need couverture chocolate, an instant-read thermometer, access to a stove top, and some sort of double boiler set up. An email with more detailed instructions will be sent after purchasing the online course!
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In the beginners’ course we will discuss the difference between compound and couverture chocolate, the science of cocoa butter, the tempering process, and troubleshooting bad results.
get your class scheduled!
