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CHOCOLATE STUDIO

The Chocolate Studio

The Guittard Chocolate Studio hosts hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity to learn new skills, finesse techniques and expand on your chocolate knowledge.

A place to learn, get inspired, and discover. A resource hub for all things chocolate. Dive in and explore all there is to learn.

Our Chefs

Donald Wressell

Chef Donald Wressell serves as the Executive Pastry Chef at Guittard Chocolate Company.

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Josh Johnson

Josh Johnson, Director of Culinary Applications, Guittard Chocolate Company

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Resources & Techniques

Watch & learn
Resources & Techniques

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Recipes

Get inspired by our
Recipe Collection

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Featured Recipe

Sicilian Blood Orange

Caramel Tablet

By Josh JohnsonChef, Guittard Chocolate Company

These two layered tablets have a bright Sicilian blood orange caramel that is complimented by Guittard’s 72% cacao Coucher du Soleil ganache for a full-bodied chocolate flavor that showcases the brightness of the caramel.

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Hands-on Workshops

Workshops

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Workshops

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In Person

Panettone Masterclass

Join us at the Guittard Chocolate Studio in LA on October 4th through 6th for a three-day masterclass on panettone, taught by world renowned expert Massimiliano Liberatore.

In Person

Mastering Molded & Enrobed Bon Bons: A Two-Day Intensive

Join us at the Guittard Chocolate Studio in LA on July 12th and 13th for a two-day intensive on molded and enrobed bon bons.

In Person

Mastering Layered & Enriched Doughs

Take your pastry production to the next level in this two-day intensive focused on laminated and enriched dough systems.

Resources & Techniques

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Resources & Techniques

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Cremeux

A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.

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Whipped Ganache

Whipped ganache is essentially a whipped cream that is stabilized by the chocolate with which it is whipped. Emulsification of chocolate and cream, chilled overnight, then whipped just as whipped cream is whipped.

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Mousse

A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.

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Chocolate Melting

In liquifying chocolate, it is the cocoa butter, the fat, that is actually getting melted – changing from solid to liquid state. Because of the triglyceride composition of cocoa butter, it melts over a temperature range (~90-120°F), not just one single point. This is what makes chocolate so palatable, and for this reason melting is in important part of handling and tempering chocolate.

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