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Chocolate Peanut Butter Jelly Bombs.

In this one-time chocolate course, students will learn how to make use of those silicone molds we all have leftover from the Chocolate PB&J Bomb. Small Class Size guarantees the attention each student deserves.
Chef Danielle Weaver, CWC, CWPC
147 total reviews for this teacher
3 reviews for this class
Completed by 4 learners
  There are no upcoming classes.
Class
70 minutes
per class
Meets once
9-14
year olds
3-5
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

If you are interested in obtaining written procedures to create a complete recipe, a full handout will be sent the day before the beginning of class.  Otherwise, please refer to the class recordings. The class recordings are yours forever and can be watched over and over again anytime you want to make the dish we created together in class.  The recording will show every tip and trick, and you taking your own notes to create your own procedures which will satisfy all learning modalities of physical writing, listening and watching which help commit it to memory.  
Please refer to my Amazon link for a curated list of ingredients and supplies you may want for this class. https://Amazon.com/shop/chefd_for_disney For the Domes: 1/2 to 1 lb of chocolate of your choice (the amount depends on how many you are making and how large each half sphere is) *chocolate should be good quality and can be more than one kind (milk and while chocolate, dark and milk, white and dark, etc.) For the Peanut Butter: 1 1/2 Cups Crunchy Peanut Butter or Creamy For The Jam: Your favorite Jam or Preserves (try to steer clear of jelly, its too liquidy) One piece of white bread per dome (if you make 12 domes, you will need 12 pieces of bread) Tools: 1 Makeshift Double Boiler (A Small sauce pot with a larger heat-safe bowl placed on top) Silicone 1/2 Sphere Molds 2 Piping Bags Silicone Spatula Pastry Brush Cookie Sheet Round cookie cutter the same size as the diameter of your sphere mold. *Refrigerator space is needed to help set the chocolate between layers.
1 hour 10 minutes per week in class, and maybe some time outside of class.
This class requires the use of a double boiler and a hot pot for melting chocolate.  If the student is not comfortable handling these items on a heat source, a parent is encouraged to standby if the student is in need of assistance or supervision.  However, parents are required to remain off frame for the duration of the class.

Teacher

Chef Danielle Weaver, CWC, CWPC
🇺🇸
Lives in the United States
Come cook with me!
147 total reviews
93 completed classes

About Me

Hello! My name is Danielle Weaver. I am a classically trained chef with an emphasis on baking and pastry, as well as allergy and dietary alternatives. I’ve worked in Hospitality since I was 14, mostly at several 4 and 5 star resorts in both front... 
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