Artisanal Chocolate Making

You'll explore the foundations of French chocolate-making, learn how to source quality ingredients, and uncover the stories behind every cocoa bean. Whether you're a curious beginner or a passionate foodie, this is your sweet starting point.

What you’ll learn

  • Master tempering, ganache-making, and molding to craft elegant artisan chocolates. Learn to source quality ingredients and pair flavors creatively. Hone presentation skills for stunning results. Create chocolates that impress in both taste and appearance.

    Cost: $95 per person. Reservations for a class must be made within one year of purchase.

  • Describe your lesson with a short summary.Learn the art of making delicate French macarons with perfect feet and smooth shells. Master meringue techniques, precise folding, and ideal baking conditions. Explore creative fillings like ganache, buttercream, and fruit curds. Craft visually stunning, melt-in-your-mouth treats with Parisian flair.

    Cost: $95 per person. Reservations for a class must be made within one year of purchase.

  • Explore the rich world of chocolate bar making, from bean to bar. Learn to temper chocolate for a glossy snap and mold it into custom shapes. Experiment with inclusions like nuts, spices, and dried fruits for unique flavors. Create handcrafted bars that balance texture, taste, and visual appeal.

    Cost: Chocolate Bar Making: $60 per person and space is limited.

    Specialty classes are added and limited to availability.


Meet your Instructor Chef Michael D. Poole

Chef Michael Poole is the guy behind the magic. He spent over 30 years cooking in Seattle firehouses, and now he’s channeling that same love and energy into chocolate. You might’ve seen him on The Rachael Ray Show, KING 5, or KIRO 7—he’s kind of a big deal around here.

He trained at Le Cordon Bleu in Paris and earned the Grand Diplôme in both cuisine and pastry. His specialties? French and Island flavors, dreamy pastries, and chocolates that’ll make you close your eyes and smile.

“I fell in love with good food in my grandma’s kitchen in Santa Barbara. Even when I became a firefighter, cooking stayed close to my heart. There’s something special about making a meal—or a chocolate—that brings joy to someone’s day.”