Sunday, October 10th and Sunday, November 7th both at 5:00PM - $35

Looking for some unique cooking classes? Then we have the perfect plan for you! Anne Wolf hosts interactive cooking workshops peppered with useful tips and tricks with nerdy chocolate science, while being in a fun casual tone!

She is hosting two cooking classes this upcoming Sunday, October 10th and Sunday, November 7th! You must reserve a spot prior to attending to make sure there is availability. Both events start at 5:00PM and are VIRTUAL.

The October 10th class is called “Cooking with Chocolate: Pumpkin Spice Harvest Bark.“ Join Chef Anne as she teaches everyone how to make this creamy, crunchy, toasty, chocolatey Pumpkin Spice Harvest Bark (see picture!). Whether you are looking to make a special gift or an indulgent treat for a fall night-in, this chocolate bark is sure to impress. In the class, you will learn how to make the confection, about the science of chocolate, and how to temper both dark and white chocolate for great shine and snap.

The November 7th class is called “Cooking with Chocolate: Blue Ribbon Fudge.“ In this class, you will create the creamiest melt-in-your-mouth dark chocolate fudge that will be all the rage this season (see picture!). In this class you will learn how to make ultra-rich dark chocolate fudge with a firm, silky-smooth texture; about candy-making and the 7 stages of sugar cooking; and how to make a foil-sling for easy lifting of candies and baked good from pans.

Chef Anne is also teaching two “Cooking with Cannabis“ classes this fall and winter. Here, she will show how to use infused chocolate bars as an easy source of THC for cooking. She focuses on accurate, consistent dosing for the best possible experience. If you would like to attend the first one which will be hosted on November 21st at 5PM, register here! The event is for those who are 21 or older.

Chef Anne Wolf is a professional chef, certified chocolatier, food scientist, and America’s Test Kitchen alum. She hold a science degree in Zoology from the University of California Santa Barbara, but left the world of lab coats and petri dishes behind in exchange for one filled with chefs’ whites and chocolates. She spent 6 years working at restaurants across the country after graduating from the Culinary Institute of America in St. Helena, California. Her work has appeared in Cook’s Illustrated and Cook’s Country magazines and countless cookbooks. Aside from this, she spent some time developing and producing infused products in the cannabis industry. Anne now works at EH Chocolatier in Cambridge, MA, where she helps create artful and delicious confections. She also teaches classes focusing on delicious science of chocolate.