Workshop to teach finer points of tempering, molding chocolate

1st March, 2016 by

By Krista Driscoll

Felicia Kalaluhi approaches her workspace, armed with a bag of chocolate pistoles, a large metal bowl and a blowtorch, to begin preparation for a recent Vail Recreation District chocolate-making workshop.After more than a decade working as a pastry chef and creating specialty cakes and chocolates for her company, Cornerstone Chocolates & Confections in Edwards, Kalaluhi knows a thing or two about chocolate, and soon, she would be overseeing participants as they molded and decorated their own decadent sweets.But before cranking out everything from chocolate-covered strawberries to caramel ganache-filled truffles, Kalaluhi first educated the amateur chocolatiers about how chocolate is made …

Source:: Vail Daily Feed



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