About Dallas Chocolate Classes

Dallas Chocolate Classes offers chocolate-centric classes and mobile team events: Chocolate tastings, Truffle making, Chocolate and Wine Pairing Education, Baking classes, and Corporate events in Dallas Forth Worth. 5-start TripAdvisor and Yelp Ratings.

Zach Townsend.  Photo by    Theresa Fernandez Photography   .

Zach Townsend. Photo by Theresa Fernandez Photography.

through Dallas Chocolate Classes, chocolatier zach townsend SEEKS to Educate, Enlighten, and Excite participants about the world of chocolate through fun and informative chocolate classes and experiences.

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. My experience is very broad — I have consulted with and provided desserts for some of Dallas’s best restaurants, operated a chocolate-dessert catering business for many years, worked in a pastry shop in Paris, written about dessert trends for a magazine, worked with authors, and sold desserts retail. I also operate Townsend Language Services as a French to English translator of cookbooks. I am currently translating my twelfth cookbook.

Chocolate engages all of our senses — and emotions! My goal is to make you EXCITED and EDUCATED about the fascinating world of chocolate, in more ways than you ever imagined! Passing on to others what I have learned about chocolate and baking brings me a great deal of joy — 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.

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 twelve cookbooks, including Larousse on Cooking, Pierre Hermé Macaron, Maison Kayser’s French Pastry Workshop (semifinalist of the Gourmand World Cookbook Awards, and Let’s Eat France (voted top pick for 2018 by the New York Times Book Review, National Geographic, Real Simple, and the Houston Chronicle). 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 (Dallas Chocolate Classes) 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.