Join Harry and David’s former Master Chocolatier, Charlie Douglass, for an evening of delightful Italian confections. In this class, you’ll learn all about Gelato, the Italian version of ice cream, and the core principles it takes to make a great Gelato. He’ll then dive into how to create a chocolate dipped Gelato pop and demonstrate how to make Baci di Dama, a delightful hazelnut shortbread sandwich cookie with a Nutella type filling. Recipes will be provided for Gelato and Baci di Dama, and also a how-to for dipping and layering chocolate as well. Bring your sweet tooth and a healthy dose of curiosity!
Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.
Instructor: Charlie Douglass, Chocolatier for Harry and David
Charlie has always had a fascination for cooking. He views it as just another way to enter into the world of creativity. His professional training includes classes at the French Pastry School on Chocolate and Baking. Charlie is a third generation chocolatier and apprenticed with a Swiss candy maker. Besides his long time position as Research and Development Manager for Harry and David, he serves as Treasurer on the Co-op’s Board of Directors. In his free time he enjoys carpentry, especially using ‘green’ building materials, gardening and jet setting for adventurous food travel.