KIDS Sweet Escape Chocolate Summer Camp: LEVEL 1

KIDS Sweet Escape Chocolate Summer Camp: LEVEL 1

Kids Summer Camp Level 1! Join us for two days filled with friends, fun and CHOCOLATE!

By The Conche Studio

Date and time

June 3 · 10am - June 4 · 2pm EDT

Location

The Conche

1605 Village Market Boulevard Southeast Leesburg, VA 20175

Refund Policy

Contact the organizer to request a refund.
Eventbrite's fee is nonrefundable.

About this event

  • 1 day 4 hours

Summer Camp Level 1-

Sun is Out! Join us for a 2 day camp, where kids will learn how to make Chocolate bon bons, truffles, and sculpt with chocolate. Campers will also learn the fundamentals of baking and pastry to create a dessert to enjoy. They will be able to take home their creations and share them with the family. It's with pleasure to share our passion for making life's every moment, and every occasion memorable by indulging in chocolate.

Recommended for ages 6+

Tickets include lunch for both days! Please make sure kids are dressed with proper kitchen attire, closed toed shoes, hair pulled back, no loose jewelry.

We need Camp Registration Forms filled out before you get here, please visit

https://www.theconchestudio.com/kids-summer-camp-signup/

to view and fill out online. Thank you! We cannot wait for 2 endless days filled with chocolate, friends and fun!

Tags

Organized by

The Conche Studio

 

 

We are here to deliver exceptional experience, It’s with pleasure to share with you our passion for making life’s every moment, and every occasion memorable by indulging in chocolate.

By Chef Santosh Tiptur

WHAT IS THE CONCHE

In the late 18th Century, it was discovered that the quality of chocolate could be massively improved through prolonged churning and stirring (Conching). The Longitudinal Agitator that was used is known today as a Conche, or Longitudinal Conche, and is still one of the best production modules in use today. The careful processing of the Conche still represents the highest quality and reliable consistency time and time again.

In simple terms, the refinement of the chocolate in the conche is based on dispersing unwanted substances from the cocoa mass, as well as ensuring the homogeneous distribution of the cocoa butter. The mass inside the conche is aerated with fresh air and travels through a series of pressing and pulling conche rollers. Without the conche we would not be tasting the chocolate as we enjoy and embrace today.