Cooking classes - Chocolate!

I really should not have been allowed to take a class on chocolate. It is dangerous to society (and my waistline) for me to have any more information on how to make chocolate. But luckily for me and the husband it’s not illegal! We had a deliciously sugary afternoon tasting different type of chocolate, making caramel, truffles, and chocolate soufflé. 

Taking cooking classes has given me some very interesting insight into people. This class had a wide variety of people in it.

The adventurous I can do it without instruction types. Why are you in a class if you can do the method already?

The I’m not sure how to ____(fill in the blank)types. I know you’re in a class to learn but for the love of food please just crack the damn egg.

The ask 1,000 questions type. Do you really need to know the exact temperature of the rainforest where the chocolate trees grow? (not a real question but you know what I mean)

The I’m here because I love to eat chocolate… I don’t care how it’s made types.

And the I’m here to learn something fancy and sophisticated types.

More than just the people in the class I have a few other thoughts:

Sur La Table should make knife skills a pre requisite for any class they offer. I saw some things that made me want to hide behind the ovens or have an ambulance on standby. Talking and pointing with knives is never a good idea. Nor is chopping with all wrist action (think of wagging your finger at a naughty little child, then put a knife in your hand and try to use the same motion to chop chocolate bits). 

The class should also be about half the size it was. We had about 16 people in the class and there were points where you felt that there were 30. When everyone wanted to crowd around and see what was happening in the pots cooking on the stove I really felt all of my height coming into play. I couldn’t see a darn thing.

Men: My husband was the only man taking the class. Really? On chocolate? What better way to make you wife, girlfriend, sister, mother, grandmother or whoever else happy than with homemade chocolate caramels? Or a fancy chocolate soufflé? Here’s my advice: Go take some classes, then for a birthday or anniversary make the woman in your life a delicious dinner followed by your very own chocolate. I’m swooning just thinking about it!

That’s all my thoughts for now… I’m going to make chocolate caramel!

An open leter to Alton Brown

Dear Mr. Brown,

I feel as though I need to thank you. I can’t say how often you’ve made me look good. From your sorbet recipe to your brined turkey I have found your recipes to be universally loved. Since I began brining my New Year’s Eve turkey it’s been perfect every year. This allows me to focus on other things, like last year’s balsamic reduction.

The best part is I have found your instructions clear and concise. It’s always a neat easy step by step guide through the maze that food prep can sometimes be.

Beyond your written recipes I find your insight into the science of food enlightening. I love that it’s not food science in the “how do I make a Twinkie last for 700 years” but the science of why certain things cook the way they do. Even when I’m not working from an “Alton Brown recipe” I find myself thinking about the science. Chocolate chip cookies are a favorite of mine but I’d never understood or thought about the balance of white to brown sugar or how important the ratio of baking powder is to the dough.  I think about an oil’s smoke point. I actually know about the smoke point of oil. I love that!

I don’t consider myself a “foodie”, I’m a cook and I appreciate your view of food and cooking. I want to make food that tastes good without having to search for a special African tree fruit to make the recipe “work”. I am grateful that most of your recipes are made from foods easily found in a regular grocery store, and if it’s not there you explain where you can find it. While your food may not be flashy or cutting edge I’d prefer solid flavorful dishes to French-Mexican-Canadian-South African Fusion.

In short thank you.