Kendra S.
Simple recipe but absolutely delicious! Chef Zach was a great instructor.
Online Chocolate Making Class - The Famous French Mi-Cuit
With Chef Zach
FULLY INTERACTIVE
$33.99 PER PERSON
All fees included
75-minute class hosted on Zoom
Private parties, team building or a large group? Message Us
Your CHEF
Chef Zach
Hosted Online
Verified Chef
Chef Zach discovered his passion for cooking in the kitchen with family growing up, which led him into the delicious field of the culinary arts. He is trained in classical French cooking with a knack for creating chocolate and pastry delicacies — he has even prepared a decadent chocolate dessert for former President George W. Bush and First Lady Laura Bush. In addition, Chef Zach has had several recipes featured in cookbooks.
Chef Highlights
30+ years of culinary experience
Graduated from The French Pastry School Chicago; Cordon Bleu in Paris
Specializes in Pastry and Chocolate
Award-winning: 2019 Dallas Observer's Readers' Pick for Best Chef
Press Mentions: Dessert Professional Magazine; Celebration Magazine
Taught 450+ guests on Cozymeal
CANCELLATION POLICY
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
Cozymeal Protection®
Verified Chefs
Payment Protection
Concierge
WHAT YOU’LL DO
Learn how to prepare one of classic French cuisine's most treasured confections: Mi-cuit au chocolat.
Discover the art of crafting the legendary French mi-cuit au chocolat in this live and interactive online cooking class with Chef Zach. This rich, indulgent dessert offers a refined twist far beyond the molten chocolate cakes often found in American restaurants.
Under Chef Zach’s step by step guidance, in a virtual setting, you’ll learn to prepare this decadent treat completely from scratch, along with a pillowy whipped Chantilly cream topping and a striking no-temper chocolate decoration. Gain the skills and confidence to recreate this elegant dessert in your own kitchen while mastering classic French pastry techniques. Book today!
Under Chef Zach’s step by step guidance, in a virtual setting, you’ll learn to prepare this decadent treat completely from scratch, along with a pillowy whipped Chantilly cream topping and a striking no-temper chocolate decoration. Gain the skills and confidence to recreate this elegant dessert in your own kitchen while mastering classic French pastry techniques. Book today!
Your Menu
ADDITIONAL DETAILS
About This Experience
- Recipes Recipe links are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Size Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
- Event Duration 75 minutes
- Prep Time 30 minutes
Ingredients
Unsalted butter
Pure vanilla extract, optional
Salt, optional
Large eggs
Granulated white sugar
All-purpose flour
Berries of your choice, optional
Heavy whipping cream or ice cream for serving, optional
Premium very dark chocolate, preferably 70% cacao, such as Valrhona Guanaja 70%, Lindt 70%, or Scharffen Berger 70%, or other similar
Kitchen Equipment
Four (or two) 6-ounce ramekins
Four small measuring bowls
Large heatproof stainless steel or glass bowl
Oven (conventional, not fan)
Silicone baking mat, optional
Half-sheet baking pan or cookie sheet (large enough to fit the optional baking mat and the ramekins)
Silicone spatula
Measuring spoons, optional
Hand whisk
Fork
Strainer or sifter
Cooling rack or cooling surface
Paper towels
Small offset spatula or paring knife
One to four serving plate(s)
Hand mixer, stand mixer or hand whisk (if you purchase the heavy whipping cream for serving)
Disposable piping bag or large sandwich bag (if you purchase the heavy whipping cream for serving)
Ice cream scoop or large spoon (if you purchase the ice cream for serving)
Open-star piping tube, optional
Large pan for a shallow water bath, or use a double boiler
—If using a water bath, pan should be large enough to fit the heatproof bowl to sit 1-2 inches into the water
—If using the microwave instead, make sure your heatproof bowl is microwave safe
Prep Work Details
1. Thoroughly read through the recipe instructions to know what to expect and the order of the steps.
2. Chop the chocolate into about 1-inch pieces (if purchased in bar form).
3. Measure** the chocolate and the 14 Tbsp plus 1 tsp (198 g) unsalted butter together in the large heatproof stainless-steel or glass bowl and melt them together over low heat (a double boiler, water bath, or microwave). Set the melted mixture aside to keep warm, but not hot. (Note: If using a microwave-safe glass bowl, you can melt them together in the microwave very gently instead of using the water bath or double boiler. Do not let the mixture get hot, just warm enough to melt. Heat the chocolate/butter in the bowl in the microwave in short bursts then remove and stir. Repeat until fully melted).
4. Measure the sugar and flour into separate small bowls. Crack three of the eggs together into a small bowl. Crack the fourth egg into its own separate small bowl. Take a fork and thoroughly combine the egg. Measure out 2 teaspoons (10 mL) of the fourth egg and add it to the bowl with the 3 eggs.
5. Have your equipment and ingredients organized and within easy reach.
6. Place the half sheet–size silicone baking mat, if using, on the half-sheet baking pan or cookie pan.
7. Have the cooling rack or cooling surface out and ready for placing the hot ramekins.
8. About 20 minutes prior to class start time, preheat the oven to 400F (200C). Position an oven rack in the center of the oven (the ramekins should sit as close to the center of the oven as possible).
** Note on measuring: Your recipe gives you the volume equivalents followed by the gram weights in parentheses. You can use either measure for prepping your ingredients, based on the equipment you have at home. For example: For “1½ cups (7 oz/ 202 g) premium dark chocolate†you can use the 1½ cups as a measure or, if you have a scale, use the 7 oz or 202 grams.
WHY GUESTS LOVE THIS CLASS
- Join the chef live via Zoom and cook along from your own kitchen in a hands-on, interactive class.
- Learn essential baking techniques
- Create decadent homemade chocolates and chocolate treats
- Beginner-friendly recipes with clear, step-by-step guidance
Your CHEF
Chef Zach
Hosted Online
Verified Chef
Chef Zach discovered his passion for cooking in the kitchen with family growing up, which led him into the delicious field of the culinary arts. He is trained in classical French cooking with a knack for creating chocolate and pastry delicacies — he has even prepared a decadent chocolate dessert for former President George W. Bush and First Lady Laura Bush. In addition, Chef Zach has had several recipes featured in cookbooks.
Chef Highlights
30+ years of culinary experience
Graduated from The French Pastry School Chicago; Cordon Bleu in Paris
Specializes in Pastry and Chocolate
Award-winning: 2019 Dallas Observer's Readers' Pick for Best Chef
Press Mentions: Dessert Professional Magazine; Celebration Magazine
Taught 450+ guests on Cozymeal
Verified guest reviews for this class
Kendra S.
Verified guest reviews for other classes with Chef Zach
Greg B.
Booked the class All About Chocolate Ganache with Chef Zach in Carrollton (Trafalgar Square)
We had a superb time at Zach's home making ganache and truffles. He had everything ready to go and was a wealth of knowledge. We highly recommend him.
Chi T.
Booked the class All About Chocolate Ganache with Chef Zach in Carrollton (Trafalgar Square)
Chef Zach was oustanding! He is very knowledgeable and we loved the way he conducted this workshop. He is well prepared, shared his expertise in a very friendly, non-intimidating way. He didn't just give us instructions to make it, he was considerate to also shared what could go wrong and how to recover when possible. Face it - professionals make it look easy until you have to do it on your own and nothing was what you remembered from class. Things which I thought would have been OK to substitute, so glad he went over how changing even the stirring tool could have ended in disaster. Appreciated chef Zach inviting us into his home which felt and look absolutely cozy yet elegant.
Gabrielle s.
Booked the class All About Chocolate Ganache with Chef Zach in Carrollton (Trafalgar Square)
Super informative !
Claire M.
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