Use a cutting grid to make uniform 2/4cm peices or strips of chocolate and ganache.
Made of clear plastic, segmented into cutting gridlines which make slicing a breeze.
Slicing grids can be used to cut a fullsheet pan of product at one time.
These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.
A decadent cake with layers of crispy pastry and smooth chocolate custard
1 hour 5 mins
Learn how to make this stunning chocolate flower – perfect for any occasion
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
1 hour 37 mins
Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.
1 hour 25 mins
A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.
2 hours 5 mins
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Yeild 204 pieces