The 12 students in J. Sargeant Reynolds Community College's chocolate and sugar arts class (sounds a little more appealing than liberal arts, right?) make 500 chocolates a day, from hand-rolled truffles to molded candies. Key-lime filling and liqueur round out the flavors, instructor Lana Petfield notes. Because the students have so many chocolates left over, they will begin selling them in a community chocolate shop the third week of January through the middle of March, when class is dismissed. "We buy the highest-quality chocolate, and we didn't want it to be wasted," Petfield explains. The store is run out of the culinary-arts department at the college's downtown campus, and the chocolate is priced by the pound — suitable for self-indulgent snacks and Valentine's Day gifts. For more information, call 523-5069.
