Dimensions:160mm diameter x 45mm high.
Manufactured in stainless steel
Join guest chef, Guillaume Lopvet, as he creates an entremet that showcases the texture and nutty flavour of sobacha. Sitting on a sobacha cocoa sable base, the entremet consists of layered chocolate sponge, pear confit and pear and vanilla cremeux, encased in chocolate mousse and a shiny chocolate glaze. It is finished with a chocolate band, textured chocolate branch and flowers.
Class tags: buckwheat, chocolate garnish, Japan, Japanese, sable, shortbread
Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in chocolate mousse. This delicious entremet is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.
Class tags: almond, almonds, chocolate garnish, coloured chocolate, velvet spray
5 hours 30 mins
Create the ultimate baked white chocolate, raspberry and orange cheesecake with a crunchy muesli base.
Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
Yeild 3 x 18cm desserts