About Dallas Chocolate Classes

We offer chocolate-centric classes and events in chocolate tastings, truffle making, chocolate bonbon making, baking classes, and corporate events in the Dallas and Forth Worth mextroplex.

Zach Townsend. Photo by Theresa Fernandez Photography.

Zach Townsend. Photo by Theresa Fernandez Photography.

The mission of Dallas Chocolate Classes is to Educate, Enlighten, and Excite participants about all aspects of the world of chocolate through fun and informative chocolate classes and events.

Hi, I'm Zachary R. Townsend. My story in chocolate began more than twenty-five years ago with my close relationship with Michel Jambon, founder of the European chocolate company Jeff de Bruges. Michel taught me a great deal about fine chocolate and how to appreciate various styles of chocolate making. Each time I traveled to Paris to visit his family, Michel would present me with a beautiful box of Jeff de Bruges chocolates.

During my travels throughout France over the years, I developed my sense of style and tastes for refined European pastry making and became passionate about the craft of working with fine chocolate and baking. One of the many ways I express this passion is through my chocolate dessert business Pure Chocolate Desserts by Zach, which I opened in 2003.I also own Townsend Language Services as a French to English translator of cookbooks.

My goal is to make you EXCITED and EDUCATED about the fascinating world of chocolate--in more ways than you ever imagined! Teaching and watching others have fun learning about chocolate brings me a great deal of pleasure and is one of the most rewarding things I do. I hope to have the pleasure of meeting you soon in one of my fun chocolate classes.

Interested in receiving periodic announcements from me regarding fun chocolate activities in Dallas? Sign Up Here!


You can find Zach's recipes featured in the 2010 IACP Cookbook of the Year, Rose's Heavenly Cakes, by Rose Levy Beranbaum and in the 2015 baking book, Flavorful, by Tish Boyle.

 


Zach has been a frequent contributing writer to Dessert Professional  Magazine and a selected contributor to the New York Times microblog on the topic of cake.


Zach is the translator of the English editions of six cookbooks, including Larousse on Cooking, Nature's Table: Refined Recipes from an Alpine Chalet, and Pierre Hermé Macaron. His recipe translations have also appeared in Wine Enthusiast magazine as well as translation work for Weber Grill author Jamie Purviance for Le Chef Barbeque.

Pierre Hermé Macaron (Abrams 2015)

Pierre Hermé Macaron (Abrams 2015)

Larousse on Cooking (HMH 2012)

Larousse on Cooking (HMH 2012)

Nature's Table (Flammarion, 2014)

Nature's Table (Flammarion, 2014)


Derek Poirier (Pastry Chef for Valrhona North America) & Zach Townsend (Pure Chocolate Desserts by Zach) teach chocolate.

◊  Chocolate dessert served to President George Bush and First Lady Laura Bush by request  ◊  Featured chocolatier at the 10th annual Stephan Pyles Celebrity Chef Dinner administered by the Wine & Food Foundation of Texas  ◊  Participating dessert chef for the 2010 Fort Worth Chefs for Farmers culinary event  ◊  Guest presenter on the topic of baking with fine chocolate at the 2012 and 2013 Dallas Chocolate Conferences  ◊  State Fair of Texas dessert judge 2016 and 2017 ◊ Texas Restaurant Association ProStart Culinary Competition judge 2016 and 2017

◊ Member of the International Association of Culinary Professionals, the Fine Chocolate Industry Association, and the American Translators Association.