I like to start by finding out what level you are at on a scale between “I love chocolate” to “I’ve gone to culinary school” to “I own my own candy business”. I then tailor the class for what questions you have and what you want to get out of the class. I keep the classes small for hands on learning. We will be using chocolate melts and ingredients that are easy to find just in case you want to continue making candy. First you will learn how to melt chocolate, and second you will get your hands dirty by learning how to work with molds and melted chocolate. Some candies are more detailed, but you will get a look at what’s involved in making cherry cordials and peanut butter cups (unless there is an allergy). If time allows you will learn caramels and peppermints. You can make pops too. Third while chocolate is setting you can try making bark and dipped chocolate covered goodies. There will be plenty of melting chocolate: white, milk, dark, stovetop in double boilers and microwaving. Bring a container with you. Yes, you are going to eat chocolate and yes, you are going to bring chocolate home.