This is a very involved class. The first half involves making plated desserts. All of these desserts have several components. The three finished plates had a total of thirteen recipes. The first was a Chocolate Grapefruit Tart. The components are: grapefruit-infused ganache, cocoa nib sable breton, grapefruit curd, Campari caramel and grapefruit tuiles. The Donut components are: spicy raised donut, chocolate donut, spiced sugar, layered hot chocolate, vanilla bean parfait and dark chocolate plaques. The final plate was a Special Raspberry Crème Brulee Macaron . In theory the macaron was the easiest to assemble, but it gave me the most trouble. I made it four times. The first time would have worked for the final presentation, but the color was far to light. On day two, I used previously frozen egg whites. BIG MISTAKE! But the fourth time was a charm. This class will be a challenge, but a lot of fun.