Calling all chocoholics! We’re crazy about the rich, flavorful cocoa and bean-to-bar dark chocolate at the heart of many of our chocolatey sweet treats! In this hands-on class, we’ll take you on a sweet journey of chocolate indulgence with some twists and turns along the way.
First, we’ll rustle up some Bakehouse Townie Brownies, a wheat-free twist on our Black Magic Brownies, featuring alternative flours and bean-to-bar 68% Nicaraguan bittersweet dark chocolate from our artisan friends at French Broad Chocolate; it’s earthy, a little fruity, and deeply chocolatey.
Next up, we’ll take a vegan turn with Mini Chocolate Millet Bundt Cakes, adding the crunch of toasted millet and the distinct richness of cocoa and chunks of semi-sweet dark chocolate to the chocolatey mix.
Finally, we’ll go the whole-grain route and make a batch of our Michigan Double Chocolate Cookies, featuring cocoa, semi-sweet dark chocolate, and our freshly milled organic hard red spring whole wheat flour, stone milled here at the Bakehouse.
Along the way, you’ll learn about wheat-free, vegan, and whole-grain baking as well as the distinctive flavors and richness that both cocoa and bean-to-bar dark chocolate bring to the chocolatey sweet treats we so crave.
You’ll leave the BAKE! class with our recipes, the knowledge to make them at home, and all the chocolatey wheat-free brownies, vegan mini Bundt cakes, and whole-grain cookies you made in class. You’ll also go home with some great coupons.
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