Tempering, Tasting and Truffles
with David Upchurch
We can all agree that chocolate is a fantastic gift at any time of the year. But have you mastered the art of tempering yet? Are you familiar with cacao’s origins, or where and how it’s grown? Right in time for arguably the most chocolate-forward holiday, Valentine’s Day, chocolatier David Upchurch will join us to discuss chocolate 101 and sustainability issues facing the industry. David will provide a demonstration of chocolate and cocoa butter tempering—in a microwave! As well, he’ll teach us a quick and easy ganache. By guiding us through a chocolate tasting utilizing all five senses, he will help us more deeply appreciate chocolate. Please join us for an action-packed morning of chocolate discovery.
About David Upchurch:
David grew up in the South, where he developed a deep appreciation for good food and cooking from a very young age. His earliest food memories are centered around family—preserving summer produce, baking, and enjoying Sunday dinners with four generations.
He attended Georgia Tech, where he studied architecture and history, and spent a year in Paris, France. It was during this time that he discovered his passion for chocolate and fine pastry. David pursued his newfound interest by taking pastry classes at City College and later refining his skills at the San Francisco Baking Institute.
David’s journey in the world of chocolate took another significant step when he joined Michael Recchiuti’s renowned chocolate team and worked closely with Amanda Snouffer. Over the years, his studies with European chocolatiers have proved invaluable in shaping his expertise.
In his work with cacao farmers and artisan chocolate m
akers, David reflects, “I gain deeper insight into the fragility of cacao and the complexities of chocolate. Chocolate is entwined with humanity—from the farmer to you, from the Easter Bunny to
issues of forced labor. My goal is to create experiences with chocolate that are delicious, enlightening and soulful as well. Let’s explore."
