23 September (Sat) 12:00pm-4:00pm : 3
22 July (Sat) 11:00am - 3:00pm : 0
12 August (Sat) 11:00am-3:00pm : 0
10% discount for Returning Participants.
An afternoon of all things chocolate! Explore Christopher’s latest recipes pairing single-origin chocolates with Asian flavours in surprising ways. Also, get to meet special guest chocolate-maker Rex Puentespina from Malagos Chocolate, and learn how his award-winning cacao blends make the journey from tree to bar.
1) Mandarin Orange & Dark Chocolate Chip Bundt Cake
A substantial pound cake whose unusual and easy mixing method yields a deep golden crust and a velvety crumb, invigoratingly scented with fresh mandarin orange and studded with chocolate chips. Plus, learn an easy method for making chocolate chips of any size for different purposes.
2) Speculaas Mochi Fudge Brownies
Dutch speculaas (the zestier cousins of Belgian speculoos, of spread fame) are traditional crisp biscuits flavoured with spices once traded from Indonesia and India. Inside these dense and intense brownies are pockets of soft and gooey mochi infused with a speculaas-inspired blend of cinnamon, clove, ginger and other sweet and warming spices.
3) Black Sesame & Milk Chocolate Chiffon Roll Cake
Light and fluffy black sesame chiffon rolled around kinako (roasted soybean powder) whipped cream and a surprise centre of creamy milk chocolate pudding – a winning medley of nutty, earthy and rich flavours and textures.
Maximum of 12 participants.
Type Demonstration by Chef.
Participants will sample on all the demonstrated items.
Take Home Items Participants will take a Recipe Pack.