Saturdays - 9am - 1pm- Sunnyvale Farmer's market Sundays - 9am - 1pm - Campbell Farmer's makret. Every Tuesday and Thursday from 4pm-7pm enjoy complementary Saratoga Chocolates and Champagne at Preston Wynne Day Spa when you have a manicure or pedicure. Reservations are required. For details, please visit www.prestonwynne.com April 5 – Chocolate Demo & Tasting: I will be at Toque Blanche in Half Moon Bay on Saturday, April 5th from 11:00-2:00pm. I will be doing an ongoing demonstration making various chocolates, sampling, and promoting the Chocolate Guide. We will have Saratoga Chocolates available for purchase there as well. Toque Blanche is a wonderful cookware store and you can find out more at www.mytoque.com.
April 13 - S.F. Chocolate Salon: This is the second annual Chocolate Salon in San Francisco at Fort Mason. The Salon is 10:00am-6:00pm. There will be over 30 chocolatiers, wineries, and other beverage vendors displaying, sampling, and selling their wares. There will be lectures, demonstrations, and more! I will be doing a chocolate demonstration at 2pm. For more information go to http://www.sfchocolatesalon.com/.
April 17th – Hope to Health Presents: Ladies Night Out, Chocolate and Wine, Ingredients for a Healthy Heart – This event is from 7:00-9:00PM and benefits the H2H organization supporting the El Camino Hospital Foundation. Dr. Dominick Curatola, Director of El Camino Hospital Heart and Vascular Institute will discuss wine, chocolate and other keys to heart health. Come sample our handcrafted chocolate confections paired with wine. This event is located at the Offices of Altos Cardiovascular Associates, Melchor Pavilion, 2490 Hospital Drive, Suite 311, Mountain View. The cost is $20 for H2H members and $25 for guests. To RSVP, Gigi Lugonja: 650-988-7691.
April 19th – Joseph George Winery : We will be holding a wine and chocolate pairing at Joseph George Winery from 1-3pm.
April 27 - Rivers of Chocolate: We will be participating in the 12th annual Rivers of Chocolate Festival, benefiting EHC LifeBuilders. It will be held on Sunday, April 27, 2007, from 1 to 5 p.m. at Santa Clara University. If you like drinking wine and eating chocolate, this is the event to go to. Visit http://www.ehclifebuilders.org/roc/About_Rivers_of_Chocolate.php for more information.
May 12 - Wine & Chocolate Pairing Class: The flavors & wonders of Chocolate - @ 6:30 pm at Good tastes in Campbell. Learn how chocolate is created and how get the most out of your chocolate experience. In this class we will compare and contrast several different styles & flavors of chocolates. Add some fancy wine pairing to our confections and you'll have an evening of pure joy! The class is $50.00. To reserve your spot, go to http://grapevine-wg.com/edu_tasting.asp
June 1st - Villa Montalvo Food & Wine Classic: This is a great event. All the top restaurants and wineries in the area will be there serving their creations. We will be one of the participants and we will be serving our fresh cherry truffles, chocolate dipped strawberries and with many of our favorite chocolates. This event runs from 5:30-8:00PM. Tickets are $175/person. For more information go their website at http://montalvoarts.org/events/food_wine_classic/.
Classes: Chocolate Making Class Dates for 2008: Please note you must complete Series I before taking Series II and both I and II before taking Series III. Sign up for Series I & II at the same time and receive 10% off your class registration. Each class is $100.00 per student. Maximum of 6 students per class. Series I: This 3.5 hour class will cover the basics of chocolate/truffle making. We will briefly cover chocolate processing from bean to bar, differences in types of chocolate including a tasting and then move into a hands-on class. The hands-on class will divide in 3 groups of 2. We will demonstrate chocolate tempering and then each team will practice hand tempering using a marble slab as well as seed tempering. Next we will learn the basics of making ganaches and flavoring ganaches. We will ball the ganache and learn to hand dip/decorate. The class is hands-on and will include clean up. Students will take home chocolates made in class. Series II: This 3.5 hour class will review the basics learned in Series I, including practicing our tempering. We will then learn the basics of molding chocolate, making ganaches and piping them into shells, and closing the shells. We will also cover the basics of dipping fruits & nuts. This class is also hands-on and will include clean-up. Students will take home chocolates made in class. Series III: This 3.5 hour class will review the basics learned in Series I & II, including practicing our tempering. We will then learn to make pallet ganaches and a caramel. We will then prebottom, cut, enrobe, and decorate our pieces using transfer sheets or texture sheets. This class is also hands-on and will include clean-up. Students will take home chocolates made in class. April 2008 18th – Friday – 6:30pm-10:00pm Series I - sold out 22nd – Tuesday – 6:00-9:30pm Series III May 2008 16th – Friday – 6:30pm – 10:00pm Series I 17th – Saturday – 11:00pm – 2:30pm Series II June 2008 20th – Friday - 6:30pm-10:00pm Series I 21ST – Saturday – 2:00pm – 5:30pm Series II August 2008 15TH – Friday – 6:30-10:00pm Series I 16th – Saturday – 2:00pm – 5:30pm Series II 22nd – Friday – 6:30 – 10:00pm Series III September 2008 19th – Friday – 6:30-10:00pm Series I October 2008 10th – Friday – 6:30-10:00pm Series I 11th – Saturday – 2:00pm – 5:30pm Series II
Private Classes: We hold privately scheduled classes for up to 6 people. Minimum is 4 people. Classes are $100.00 per person. Call Mary Loomas (408) 872-1431 to schedule.
Demonstrations Classes: We hold demonstration classes for 6-8 people and last 1.5 - 2 hours. Cost is $40 per person and includes a chocolate making demonstration, chocolate tasting, and wine. Call Mary Loomas (408) 872-1431 to schedule.
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Tel: 408-872-1431 · Email: info@saratogachocolates.com |
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