Working with sugar is part of every chocolate maker and confectioner's tool kit for product development. In this Master Class with Bill Fredericks, owner of Chocolate Man in Lake Forest Park, Washington - explore the science of sugar for artisan chocolate and confections. Bill will discuss the properties of sugar and how it reacts in the heat processes of chocolate work. He will also overview the new and varied types of sugar available for products today. This seminar on the properties of sugar is a must-do for any serious professional in the chocolate industry.