Molded Chocolates and Bon Bons

Event ID: S10558
Info: Dec 5 • Sat • 10:00am-2:00pm • 1 mtg • UHM Agricultural Science 224 • $50, plus $25 lab fee payable to instructor at start of class • wear closed-toe shoes and bring take-away containers
With: Mark Segobiano

What better gift than delicious chocolate for yourself or others! Learn the proper technique to temper chocolate as well as how to prepare miniature chocolates using molds and hand formed bon-bons with delicious fillings.

Mark Segobiano is a faculty member with the University of Hawai‘i's Human Nutrition, Food and Animal Science department. He has an extensive background in institutional food service, and teaching culinary classes. In addition to teaching here and at Johnson & Wales University in Charleston, South Carolina, he has taught at the Le Cordon Bleu Culinary Academy in Orlando, Florida.