The Swiss Classic Paring Knife has a 10cm blade comprising of an ultra-sharp edge and pointed tip.
Join Kirsten as she creates delicious, individually enrobed chocolates. A hazelnut chocolate ganache base topped with lemon jelly, enrobed in milk couverture chocolate and finished with a metallic gold stamp of approval!
Class tags: chocolate coated, chocolate dipped, egg free, egg-free, gianduja, gluten free, gluten-free, hazelnut ganache
2 hours 30 mins
A modern interpretation of the classic tiramisu. The tiramisu tart is comprised of a rich chocolate sable, coffee infused chocolate mousse, a sponge finger insert which is soaked in coffee and marsala syrup and topped with a luscious mascarpone cream. Finished with a traditional dusting of cocoa powder and chocolate curl garnishes.
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.