I Took A Chocolate Making Class Through Uber Moments and Here’s How it Went
In case you missed it, Uber is test selling cooking classes and dining experiences through a newly launched program, “Uber Moments” on the Uber Eats app.
They offered various options such as a $75 class on making Chinese dumplings, a $55 five-course Nigerian dinner, and a $55 Ramen Making class.
Being a huge dessert lover, I ended up choosing the $50 Chocolate making class and absolutely loved it.
This class was offered at Z. Cioccolato, a chocolate store in North Beach, San Francisco famous for their fudge. We were taught by the owner himself, Mike, and had an intimate group of nine chocolate lovers.
To be clear, this class doesn’t teach you how to make chocolate from scratch (cocoa bean to chocolate) as that would take hours. We learned how to create different variations and flavors of chocolate and learned techniques to make them presentable.
The offer is no longer valid through Uber moments, but you can still book classes through their website: $50/person for a 2-hour chocolate making class or $85/person for a 4-hour chocolate team building class.
Surprisingly enough, there was a dress code requiring you to wear closed toed shoes and short sleeves. The process does get a little messy and may drip a bit of chocolate on yourself. They do provide an apron to prevent chocolate from spilling on your clothes.
A few other ingredients they provided for us include:
- An assortment of nuts – cashews, walnuts and almonds
- 3 strawberries
- 2 oreo cookies
- a pretzel stick dipped in caramel
- 3 pieces of caramel
- 1 scoop of peanut butter with white chocolate mixed in
- 1 silicone cup mold
- And of course, a large pot of melted chocolate.
We learned how to make turtles, peanut butter cups, dipped strawberries, dipped oreos and a heath dipped pretzel stick.
The dipped items were pretty straight forward – just dunk them into the pot of chocolate. When removing them, we made sure to shake off all the extra chocolate that didn’t stick on to avoid “pooling”, or excess chocolate puddles. Pooling doesn’t affect the actual quality or taste of the final product, but does affect the aesthetics and doesn’t look as presentable to the customer.
The pretzel stick was pretty similar. We first dunked the entire stick into chocolate, and then placed it in a tray full of crumbled Heath chocolate bars, scooping the crumbles and covering every inch of melted chocolate along the stick. It took about 5 minutes to completely dry and it was ready to eat!
The turtles were a bit longer of a process. We took a scoop of melted chocolate for each and used the back of our spoons to smooth them into circles and then immediately placed the nuts on the liquid chocolate. The chocolate solidifies pretty fast, and in about 10-15 minutes, we were ready to add the next layer. We flattened the caramel pieces and stuck them to the chocolate, and then added another layer of melted chocolate on top.
The peanut butter cups followed a similar procedure. We first created an outer layer or chocolate by scooping in a small amount and using the back of our spoons to evenly coat the inside of the silicone mold. After letting this dry, we added then scoop of peanut butter in and leveled the top. We added one more layer of chocolate to the top to let it seal.
Finally, the most fun part in my opinion, are the finishing touches – chocolate drizzles! You have to be confident and quick when creating your drizzles or else they may appear to be blotted or look a little messy.
Overall, I’m really satisfied with how everything turned out! I went a little overboard with the drizzling and ended up adding drizzles to every single item. The techniques Mike taught us were super easy to follow and practical, that I tried making some batches at home! Stay tuned to see how that went!