Community Skillshare: Chocolate Tempering Workshop
5.16.26
12pm - 3pm
'vienna', a new release on Small Forms Records w FIM Basel Concert March 2023 Hypersurface is a NYC-based trio consisting of Drew Wesely (guitar/objects), Lester St. Louis (cello), and Carlo Costa (percussion). Hypersurface explores timbral, durational, and formal aspects of improvisation with lenses focused on their instruments' acoustic particularities alongside employing tiles, railroad spikes, ceramic plates and other objects to expand them further. In coming together Carlo, Drew and Lester wanted to create a music that puts emphasis on the erasure of sonic boundaries, embracing the liminal spaces between their instruments, their sounds and the greater sonic environment. Timbre, gesture, duration, particles, layers… a real time tapestry of its own. The trio has given performances throughout the United States and Europe in a diversity of concert settings from clubs to large halls and galleries; with each utilizing the acoustics to follow potent musical pathways. Kamau Amu Patton is an interdisciplinary artist and educator whose work examines history and culture through engagement with archives, documents, stories, and sites. Patton’s projects are dialogic and take form as expanded field conversations. http://kamaupatton.com
Making perfectly tempered chocolate is nothing to be afraid of! Participants will learn the chemistry behind chocolate, the history of tempering techniques, common failure states to avoid when making chocolate, and best practices for developing unique flavors and textures at home in their own creations.
When you leave this demo, you will be armed with the knowledge to make perfect chocolate every time- bon-bons, bars, dipped fruit, pastry shells, and more will be within your skillset.
If you have enjoyed the chocolate treats at the studio before, come learn the science and technique behind them.