Class Schedule

Course Package - Sign up for 'Tempering 101' & 'Bean to Bar' class and get $25 off!

Contact info@portlandchocolatemob.com to sign up.

Tempering 101

We’ll explore different methods of tempering: seeding, tabliering, and the newest methods in the world of chocolate. Learn to keep your temper and create chocolate with a nice 'shine' & 'snap'! A must if planning to make truffles for the holidays or new to chocolate chemistry.

When: Available for private lessons - a 3 hour class
Cost: $225 for 1 or 2 people ($75 extra per person for larger classes)
Contact info@portlandchocolatemob.com to schedule a date

Ganache Fillings 101

We’ll explore the many ways to make chocolate truffle fillings and the chemistry behind mastering a ‘super smooth’ ganache. Learn new techniques and tips that will prevent ‘gritty mouthfeel’ and take the confusion out of fillings.

When: Available for private lessons - a 3 hour class
Cost: $225 for 1 or 2 people ($75 extra per person for larger classes)
Contact info@portlandchocolatemob.com to schedule a date

Truffle Decoration 101

We’ll explore a variety of techniques to decorate truffles: piping chocolate, using gold leaf & luster dusts, painting molds & truffles, how to apply cocoa butter transfer sheets and make your own.

When: Available for private lessons - a 3 hour class
Cost: $225 for 1 or 2 people ($75 extra per person for larger classes)
Contact info@portlandchocolatemob.com to schedule a date

Bean to Bar - Cacao 101

We’ll discuss bean sourcing options, how to evaluate the quality of cocoa beans, and setup roasting profiles. Practice roasting in a convection oven and a drum roaster. Learn different methods to crack & winnow your beans.

Great for those new to chocolate making!.

When: Available for private lessons - a 3 hour class
Cost: $225 for 1 or 2 people ($75 extra per person for larger classes)
Contact info@portlandchocolatemob.com to schedule a date

Private Classes Available

$225 per class for private instruction. Contact info@portlandchocolatemob.com to schedule a date.

Instructor

Classes are instructed by chocolatier & chocolate maker, Teresa Ulrich:

10 years of professional chocolate & pastry experience including work at the The French Laundry, head pastry chef at Pearl Bakery & head chocolatier of Pearl Chocolate, and also craft-chocolate production manager at Pitch Dark Chocolate. As organizer of The Portland Chocolate Mob she's excited to educate the public about the history of chocolate, using high-quality sustainable chocolate, and giving students a glimpse into the world of chocolatiers and the 'bean to bar' craft-chocolate revolution!