In this class you’ll make a petit gateaux showcasing a beautiful chocolate from Valrhona, Komuntu. This 80% chocolate is a beautiful, fruity dark chocolate that I think is perfect for this chocolate tasting class. Along with making this petit gateaux, you’ll also learn about different types of chocolate, and how the beans impact the flavour profiles, with a tasting to go along with it. The petit gateaux itself is composed of a chocolate crunch base, a cherry clafoutis, manjari namelaka and a Komuntu mousse finished with a cocoa glaze and a touch of gold leaf- mimicking the traditional chocolate bon bon, the palet d’or (the gold leaf isn’t in the photo because I promptly dropped all three of the gateaux when trying to get them in place for the photo. Hot tip- don’t bake when you’ve got a migraine!) anyway! This class will run slightly longer than normal with the chocolate tasting portion, so will be closer to 3 1/2 hours long and can be made gluten free upon request!
PLEASE NOTE: THIS CLASS WILL BE HELD AT OUR NEW KITCHEN: 7a Stewart drive, Newlands. There is parking in the community car park by Newlands Medical centre, behind the new world.
Class will run for about 3 1/2 hours on sunday the 19th of February at 11am. The time may vary depending on how fast or slow everyone is. You are not required to bring anything, just wear comfortable, closed toe shoes. a lot of our classes contain gelatine, if you require a certain type of gelatine (beef or pork) please let us know.
You will be provided with a box to take your pastries home, but are welcome to bring reusable containers.