Sunflower Sugar Art International School of Confectionery Arts has an exciting new line up of classes that will run clear through the holiday season for chocoholics or those with a passion for confection making.

“We do a lot more than cake decoration here. It’s an art form, which we promote,” said Pilar Kurdi, owner/chef.

The school is on the premises of the Sunflower Sugar Art Store at 2637 NW 79 Ave. It is quite a surprise to pass through the busy store full of pastry making molds and utensils, and then to enter the spacious classroom behind with its state-of-the-art kitchen equipped with two ovens.

Although this classroom can accommodate 16 students very comfortably it signals individual attention. And it is individual and personal attention that makes this learning experience meaningful.

During a recent class, titled “Truffles,” Kurdi explained, “Truffles are the crown jewels of chocolate. They represent the most exquisite way to eat chocolate.”

She patiently described the differences between American, European, and South American chocolate and readily dispensed tips, based on her personal experiences. Having grown up in Peru and settled in New York before moving to Miami, those experiences are considerable.

Speaking in Spanish and English for the benefit of all class members, she explained, for example: If chocolate is heated past 90 degrees (Celsius) it will burn, and the darker the pan used the darker the resulting product. She recommends reserving two or three pans just for sweets and confectionery use, nothing else.

Kurdi explained why U.S. truffles taste different from the French product.

“This is because they use a richer butter than is available here.”

She also claims that true connoisseurs know the difference between truffles made with or without egg yolks.

The entire class gets into every thing Kurdi says and does. She asks questions of the class and has a good rapport. She is very understanding when questions arise, and prepares everything in front of the students.

“I try not to use preservatives. I grew up with only natural ingredients.”

Kurdi then recommends several products that are preservative-free.

When it’s time to taste, everyone gets a turn and a box of samples to take home. The students are so comfortable that they even help with clean up at the end of the session.

“I’ve taught all over the U.S. You name the place and I’ve been there. I have wanted to share my gift with others, and teaching is my way of giving back.”

One of Kurdi’s students, Sara, an accountant, owns her own business making cakes.

“It started with friends, for fun, but now I have so many orders,” Sara said. “I still come to class though to get new ideas and master advanced techniques.”

Another student, Irene, makes petit fours for sale.

“This is my first class and I want to learn to do this because my daughter is getting married in December,” said Damaris Valdez. “I got a lot out of this class, more than I expected. I am going to continue taking as many classes as are offered.”

Most of the students have come through word of mouth, but through her program on WLRN Public Television, Channel 17, aired 7-7:30 p.m. every Saturday, Kurdi has reached many more Miamians.

Although new to the city of Miami, she is thrilled to be here.

“I’ve succeeded in the American world and now I’m crossing over to the Latin market here and points south,” said Kurdi.

The school is a place for many. Everyone has his or her own reasons for being there, but Kurdi and husband, Musa, are happy to help. They enjoy the interaction with students and Musa, the official taster, said, “We want to make our classes easy so that all of our students can succeed.”

The two-month series of classes is offered in the morning or evening for convenience of the students.

For the new class schedule, call the school at 305-717-0004.

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