Chocolate 101 with Executive Pastry Chef Romain Renaud in Sinfully Circles, Makati Shangri-La
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.
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! 😀
Let’s begin!
Our first creation would be the Homemade Chocolate Milky Jam. Chef Romain introduced us to the class basics and of course, the wonderful world of chocolates.
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!
Making the CHOCOLATE COOKIES AND FLEUR DE SEL. I could say that this was my favorite (aside from the Nutella treat we made) 😉
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.
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. 😉
Chef Romain tempering the chocolate we will be using for the Homemade Ferrero Rocher – yup! THAT Ferrero Rocher!
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!
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
The Chocolate 101 Class with Chef Romain
