Chocolate 101 with Executive Pastry Chef Romain Renaud in Sinfully Circles, Makati Shangri-La
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When In Manila, learn something new! I’ve joined various workshops but all of them were arts & crafts related, so this time I’m gonna venture into my first love — FOOD. And what could be sweeter than a CHOCOLATE 101 workshop, right? Check out my delectable experience at the Chocolate 101 workshop with Sinfully Circles’ Executive Pastry Chef, Romain Renaud.Â
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The Chocolate 101 class is priced at Php 3,500 net per person and that already includes all the ingredients to be used, a chocolate buffet, sparkling wine, recipe card and a certificate. Every penny is well-spent as you will certainly learn a lot from the class and you’ll get to take home some chocolate goodies too! 😀
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Let’s begin!Â
Our first creation would be the Homemade Chocolate Milky Jam. Â Chef Romain introduced us to the class basics and of course, the wonderful world of chocolates.
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Making chocolates takes a lot of patience. There’s a lot of waiting to do and  watching the temperature is highly important. We definitely learned a lot in the process and I can’t wait to get a chance to create some of these sweet treats at home!Â
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Making the CHOCOLATE COOKIES AND FLEUR DE SEL. I could say that this was my favorite (aside from the Nutella treat we made) 😉
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Sweet and salty, who would’ve thought that they are perfect for each other. ♥ And you know what, champagne makes it a whole lot better.Â
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 We also whipped up some LIGHT CHOCOLATE MOUSSE and HOMEMADE NUTELLA, both of which are heavenly. Also, the Nutella we made was better tasting that the ones in the market. 😉
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Chef Romain tempering the chocolate we will be using for the Homemade Ferrero Rocher – yup! THAT Ferrero Rocher!
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Popping the hazelnut into the truffle shells
Rolling the shells in crushed hazelnuts
Letting it dry before covering it again in tempered chocolate *drools* and voila! The one we made are a whole lot better!
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Our last creation for that afternoon were CHOCOLATE MARSHMALLOWS. I’ve been dying to make these again, probably next year! 🙂
Marshmallow blocks rolled in cacao with gold powder
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The Chocolate 101 Class with Chef Romain
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