Learn the secrets of tempering chocolate and how to make your favorite meltaways, bark, truffles and ganache in Chocolate Boot Camp. This Retail Confectioners International comprehensive, hands-on course is taught by industry experts with years of experience. Participants will learn specifics of chocolate including prevention of bloom. This is a class which balances hands-on lab time with lectures. Scheduled February 20 through 23, 2017, this course will be hosted at Fascia’s Chocolates in Waterbury, Connecticut. The facility features a classroom and 3,500 square foot production space providing many hands-on experiences for students with new recipes and various types of equipment. Click to see RCI Boot Camp. A few spaces are still available.