Launch yourself into an infinite world of chocolate-dipped gifts with professional French pastry chef and chocolatier Flora Lazar.

Learn how to make chocolate trios, an exquisite mix of caramelized hazelnuts and dark chocolate that makes an elegant gift for any occasion.

In this low-tech class, Flora will review the basics of chocolate tempering and teach you how to hand-dip a variety of French sweets from nuts to ganache. You will learn how to make caramelized nuts, a stock ingredient in French confectionery, and have a chance to try your hand at chocolate dipping. 

You will leave with a beautiful gift of chocolate trios to enjoy or give to a friend.

The Scoville Library thanks the Congregational Church of Salisbury UCC for their generous partnership in providing space for this workshop. We will meet in the church hall kitchen.

Registration is required. Please use the link below. Location directions and other details will be sent following your registration confirmation.

This program is free and is made possible by contributions from the Friends of the Scoville Library and from library patrons like you.

Flora Lazar is a psychotherapist, writer, and chocolatier working in Salisbury.  (www.floralazar.com).  Before becoming a therapist, Flora had a French confections business and sold French confections at Chicago‘s premier juried farmers market, as well as in high-end retailers around the country (www.floraconfections.com). Flora was an invited food blogger for the Huffington Post (https://www.floraconfections.com/blog/) and the originator/producer of “Kings of Pastry,” an acclaimed film about France’s oldest and most prestigious pastry competition, the “Meilleurs Ouvriers de France” (www.kingsofpastry.com). The film aired on PBS, BBC and stations around the world, and was screened at the Berlin, Amsterdam, Full Frame Festivals, among others.  Flora has traveled throughout France, observing France’s most esteemed pastry chefs and chocolatiers at close range and absorbing their pastry-Zen.