Chocolat

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.

1. Praline Verrine
   – Crème diplomat
   – Chocolate mousse
   – Chocolate genoise
   – Praline feuilletine
   – Caramelised hazelnuts
2. Classic French Opéra
   – Almond joconde
   – Coffee syrup
   – Buttercream
   – Dark chocolate ganache
   – Opéra glaze