Assorted Chocolates Masterclass

$728.00

Have you ever marvelled at the artistic mastery of fruit-shaped desserts in a renowned café and found yourself yearning to recreate those edible works of art in the comfort of your own kitchen? Well, your culinary dreams are about to come true! This June, Chef Roland Nguyen will be coming to Singapore with his expertise to conduct an exclusive Fruit-Shaped Desserts Masterclass.

…And get ready to unleash your inner chocolatier and savour the delicious decadence, join his Assorted Chocolates Masterclass, where you’ll master the art of crafting three divine chocolates in one class – Bonbon, Truffle, and Nama.

Whether you’re a beginner, an aspiring home baker eager to elevate your skills or a café owner looking to add a touch of sophistication to your menu, these 2 masterclasses are tailor-made for you.

MEET CHEF ROLAND NGUYEN – Founder of Le Petit Roland in Vietnam!
– Chef Roland Nguyen, the culinary virtuoso behind the enchanting creations of Le Petit Roland in Vietnam. Renowned for his impeccable skill in the art of patisserie, Chef Roland’s journey to becoming a pastry maestro is steeped in accolades and a passion for elevating the sweet symphony of flavours.

– In 2017, Chef Roland attained the pinnacle of pastry excellence by securing the top position in the prestigious “Pâtisserie Diplome” course at Le Cordon Bleu Paris. His commitment to perfection was further exemplified when his apple tart earned a place among the nine best photos featured on the Le Cordon Bleu Paris Instagram in 2018, a testament to his mastery in both taste and presentation. As a guest chef instructor at Le Cordon Bleu in Vietnam, he imparts his knowledge and passion to aspiring chefs, shaping the next generation of culinary talents with his expertise and flair.

– He’s currently serving as a technical consultant for prominent culinary brands such as Andros Asia, Elle & Vire, and Corman. Additionally, he holds the esteemed position of Chef Instructor at Barry & Callebaut Vietnam.

Course Outline:

– Comprehending about chocolates difference between Pure, Compound, and Couverture Chocolate.
– How to make coloured cocoa butter for chocolate bonbon and praline.
– How to temper chocolate, cocoa butter, and ganache.
– Making ganache, fruit gel, running filling with liqueur.
– How to make Nama and Truffle chocolate with couverture chocolate.
– Understanding about the water activity (AW) and how to store the end-products for a long time.
– How to store bonbon in the freezer and how to defrost it without losing any shine.

List of chocolates the students will be learning in the masterclass:
■ Chocolate Bonbon:
– Coconut and Rum Ganache
– Gin Liqueur Runny Filling
– Espresso Ganache
– Salted Butter Caramel Ganache
– Raspberry Gel and Raspberry Ganache (using Ruby Callebaut chocolate).

■ Truffle Chocolate:
– Honey & Mango Ganache
– Dark Chocolate and Cointreau
– Liqueur Ganache

■ Nama Chocolate:
– Matcha Ganache
– Dark Chocolate and Rum Ganache

You get to bring home these following:

– Recipe Booklet.

– Your own creation

Terms and Conditions

Reservation Policy

  • To lock a date (Baking workshops), payment in full is required through a credit card before the class.
  • Customers are responsible to ensure they receive a receipt and confirmation.
  • Please inform us in advance of any allergies, disabilities, diabetes, pregnancy, epilepsy, learning difficulties etc.

Cancellation and Refund Policy

  • Please note that fees paid are strictly non-refundable and non-exchangeable.
  • Participants must arrive at the workshop 10 mins before the workshop starts.
  • A non-refundable administration fee of S$20 applies for every change request.
  • Little Bakers Lab do not provide refunds or credits when a participant fails to attend a baking workshop.

Staying Safe and Healthy

  • An attendee won’t be allowed into the baking workshop if showing any symptoms related to Covid19 and no refunds will be provided.
  • For the baking workshops, customers should be dressed comfortably but with safety in mind. Do not wear loose clothing that could get caught in machinery or equipment. Jewellery should not be worn. You should wear hair clips or bands for long hair.
  • All chef instructors, staff, and participants will be wearing masks at all times, except when drinking from their own water bottles.

Images, Videos and Recipes for any of the Little Bakers Lab workshops

  • Recipes will be handed in hardcopy to participants.
  • These recipes are and remain as intellectual property of Little Bakers Lab.
  • The customer may not use, or make copies of Little Bakers Lab’s recipes, images and videos for any commercial use or share them with the general public, friends or family.
  • Little Bakers Lab Pte Ltd reserves the right to take judicial action to prevent any unauthorized use of Little Bakers Lab’s recipes, images and videos.

Miscellaneous

  • Without prior notice, little Bakers Lab reserves the copyrights of photography and videos taken in class for future promotional purposes. If you do not wish to be included in such, please email customercare@littlebakerslab.com to inform us prior to the class. Failure to do so will mean that you waive all rights to Little Bakers Lab to use photos or videos that we have captured of you during the class.
  • In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

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