This class is a chocolate lover’s dream come true! We will make two grand desserts, each made up of several different components that create a dessert that is better than the sum of its parts. We will make one verrine dessert – the kind you can make and serve in pretty glasses – as well as a classic French Opéra – the layered coffee and butter cream cake that will never go out of style. You will learn a number of techniques: creme diplomat, mousse, genoise (classic French sponge), caramel, joconde, silky buttercream, ganache and glazing.

Praline Verrine
Crème diplomat
Chocolate mousse
Chocolate genoise
Praline feuilletine
Caramelised hazelnuts

Classic French Opéra
Almond joconde
Coffee syrup
Buttercream
Dark chocolate ganache
Opéra glaze