“MODERNIST CHOCOLATE” by Francisco Migoya

Francisco Migoya bw

“MODERNIST CHOCOLATE” by Francisco Migoya

As the name describes it, this is a Class with a new approach to Chocolate making: Completely new chocolates bars, petit fours and bonbons,  while exploring classic and new methods and techniques for praline, ganache and tempering chocolate, as well as a number of creative finishing and decorative elements. 

July 30- August 1 2019
Francisco Migoya
Head Chef at Modernist Cuisine in Seattle.
Co-author of 2018 James Beard Award winning Modernist Bread: The Art and Science.
Professor of “Bakery and Pastry” at The Culinary Institute of America (CIA), New York, from 2005 to 2013.
Previously owner of Hudson Chocolates.
Published The Elements of Dessert (2012), and authored Frozen Desserts (2008) and The Modern Café (2010).
Worked as Executive Pastry Chef at The French Laundry and Bouchon Bakery in Napa Valley, and Pastry Chef at Veritas in NYC.

Follow him on:
Instagram: fjmigoya
Twitter: @FMigoya
Facebook: https://es-la.facebook.com/fmigoya/