Wonderfully Wonky Workshop Summer Camp (GF)
Monday, July 22 - Friday, July 26, 2024 | 10:00AM - 1:00PM
$699.00
Calling all budding Chocolatiers and Confectioners…Angela McEllin and Mary Storey of Mary Storey Confections are the duel instructors for this Wonderfully Wonky Confectionary Workshop!
This camp is designed to for anyone that wants to channel their inner Wonka and learn how to make all those wonderful confections from scratch (and without all the scary ingredients!) In addition to creating all the wonderful confections, you’ll learn to hand temper and color chocolate professionally.
We use only the finest ingredients including Nature’s Flavors and Amaretti flavorings and Callebaut Belgian Couverture Chocolate (the same stuff they use in the fancy chocolatiers.)
Chocolate Covered Honeycomb- release your inner mad scientist and learn to create this delicious confection…Whether you call it honeycomb, seafoam, cinder toffee or sponge candy, this is a seriously fun and exciting recipe to make! Once dipped in chocolate it becomes one of Rory’s (and Chef Scott’s) favorite sweets!
Homemade Fudge - with dozens of options to choose from, the hardest part of this recipe is choosing your flavor! You can go the traditional, purist route, or add any of our delicious inclusions in for a bit of texture…nuts/chocolate chips/caramel or toffee pieces/chopped candies/M&M’s/cookie pieces/dried fruit- the possibilities are endless!
Chocolate Vignettes- Learn how to make a set of gorgeous Chocolate Bar Vignettes in your choice of themes and create beautiful embellishments from our hundreds of molds (we just received a shipment of cool Anime, Harry Potter, Star Wars and Animal molds) to top your choice of Callebaut Dark, Milk, or White Chocolate bars. You can also add edible lace, sprinkles, sweets, dried fruit or nuts to personalize your Vignettes.
Pâte de Fruit Pinwheels (and you can dip some in chocolate too if you like!) you’ll learn to make Pate de Fruit (homemade fresh fruit jelly) from scratch and then cover with a layer of homemade marshmallow ready to roll up and devour. Choose to dip some of them in chocolate and you’ll have a beautiful presentation box of confections fit to fill the window of a patisserie!
Fondant Creams- Think of a deluxe version of Peppermint Patties, or the delicious Orange, Raspberry, Coffee, Coconut, Vanilla or Strawberry Creams (and we have hundreds of other all natural flavor options to choose from) and then cover them in chocolate. Divine!
Along the way you’ll also learn to make Mediants, Nonpareils, Homemade Rocky Road, use chocolate transfer sheets, dip, drizzle and pipe chocolate and how to fill and unmold chocolate Bonbons.
At the end of the week, for those wishing to start or update their portfolios, each camper will have the opportunity to create a completely unique display of the weeks’ confections using our props, plates and backdrops and Angela will teach you how we do a food photoshoot.
Classes are held in a commercial kitchen and food safety and hygiene regulations must be adhered to at all times. Each student must provide a completed liability waiver form signed by a parent or legal guardian before the first day of class.
Suitable for ages 10 and older - no exceptions. NUTS and Dairy are used during this camp. If your child has any food allergies, food intolerances or aversions, please contact us before signing up.
Please do not bring your child if they have a fever or cough/cold.
Please ensure prompt drop-off and collection each day to allow for sanitizing and preparation for the following classes.
PLEASE NOTE: Bookings are for an individual station for the ENTIRE week. We cannot offer day rates/sharing of stations as there are recipe continuity issues and space is limited.