Wednesday, July 13th | 6:30pm-8:15pm | Fancy Chocolate Treats


A class for chocolate lovers of all ages! Make a variety of treats, including a homemade, classed-up take on a peanut butter cup with allergy-friendly options. Dip fresh, sweet strawberries in chocolate and discuss the best ways to keep them fresh. Finally, whip up creative variations of chocolate bark with random ingredients you probably already have, and scrape up the last bit of melted chocolate. Class menu includes:

  • Almond Cookie Butter and Jam Cups in a Dark Chocolate Shell
  • Sweet, Salty and Tangy Chocolate Bark
  • Hand-Dipped Chocolate Strawberries

- 3 c. (18 oz.) 60-70% cacao dark chocolate chips, disks, or small chunks (Recommended chocolates: Ghirardelli 60% chips or bar, Ghirardelli Dark Coating Wafers, Scharffen Berger Semisweet 62% baking bar, Scharffen Berger Bittersweet 70% chocolate bar, or Guittard Extra Dark Chocolate Baking Chips 63%)
- 5 ½ tsp. coconut oil, divided
- ½ c. + 2 Tbsp. finely crushed biscuit crumbs (Recommended biscuits: Biscoff or Digestive brands, but any budget brand works great too. Gluten free graham crackers, such as Annie's, can be substituted as well.)
- ½ c. creamy almond butter (or any other nut butter)
- ¼ c. jam (any flavor, but strawberry or raspberry pair well with chocolate)
- 2-3 cups fresh strawberries, washed and patted dry, then air dried
- ½ c. mixed dried fruit slices, such as pineapple, mango, peaches, apricots, apple, large coconut flakes (optional)
- ½ c. nuts or seeds
- fine sea salt
- 1-2 teaspoons flaky sea salt, candy pieces, whole or ground spices, sprinkles, nonpareils, nibs, crispy rice cereal, crushed pretzel bits, potato chips, pop rocks, or toasted quinoa (suggested ingredients for Chocolate Bark and Almond Cookie Butter and Jam Cups)

Equipment Needed:
- food processor or small blender with removable blade
- knife
- cutting board
- mixing bowls
- measuring cups
- measuring spoons
- whisk or fork
- double boiler or medium pot + heat proof glass or metal bowl
- 13x9 sheet pan
- silicone muffin cups, or muffin tin + non-stick muffin cup liners
- rubber spatula or offset spatula
- spoons
- parchment paper
- freezer and refrigerator space

Please note: Prep will be required prior to class time. Instructions will be provided 48 hours in advance. In order to follow along with the instructor, please ensure you have the ingredients and equipment ready.

This class is appropriate for ages 12+, although we ask that anyone under the age of 18 be accompanied by an adult.

This class will take place online through Zoom. Links for Zoom classes will be sent one hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live subtitles will be available upon request during this class. If you would like to request a sign language interpreter, or will be attending class with an aide please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).

About the teacher:
Laura Scheck is a teacher turned chef and founder of Teaching Table, a cooking school and culinary platform that aims to teach home cooks how to use what they have to cook more, shop less and waste nothing. Laura was trained at the Natural Gourmet Institute but really developed her passion for food trailing her Italian grandfather in his garden and later managing her neighborhood CSA in Brooklyn for 10 years. Laura previously worked as a teacher and coach for educators, making her uniquely suited to share her passion for food in an educational way. She has taught at Natural Gourmet Institute, Mount Sinai Institute for Advanced Medicine, Brooklyn Brainery, Bronxville Adult School, and Cookspace. Her website and blog can be found at

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.