Have you seen this installment from the Chef’s Warehouse Collaboration at The Kitchen Collective?
Enjoy a hands on class moulding and decorating an 18cm Easter Egg with Valrhona chocolate to take home in your very own gift box.
Alan Clegg takes guests through how chocolate is produced, how to temper chocolate, techniques for decorating with coloured cocoa butter, and the process for creating an Easter Egg.
R800pp – 16 places only on 25 March @ 17h30.
P.S.: For queries & bookings contact cooking@thekitchencollective.co.za.
