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French Macarons and Goodnow Farms chocolate - a match made in heaven!
Join us for this special Baking School class to learn how to make French macarons using Goodnow Farms single origin cocoa powder, cocoa nibs and chocolate. Learn the secrets to creating the colorful and classic French Macaron: the sweet, beautiful and delicious confection. Pastry Chef and Master Chocolatier Maggie Peterson will walk you through the steps of making meringue, creating the batter and piping perfect cookies. During the class, you will have a tasting of Goodnow Farms chocolate. Students will make two types of macaron shells in class, as well as fillings for the cookies featuring Goodnow Farms chocolates. You'll pipe macaron fillings and finish with a box of beautiful macarons to take home!
Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.
Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
About Chef Maggie
Maggie Peterson is a Pastry Chef and Master Chocolatier. After getting her Pastry Chef degree, she worked in a fine chocolate shop for four years. She received her Master Chocolatier training at the Valrhona E'cole du Grand Chocolat in Tain-l'Hermitage, France and has attended other courses at the French Pastry School in Chicago. She currently divides her time between Goodnow Farms Chocolate, Miam Miam Macaronerie, and Pomfret Chocolate. Maggie teaches classes at various locations and makes custom chocolates, decorated cookies and wedding cakes for clients.
About Goodnow Farms
We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.