Retail Shop & Office Hours:
1.30pm-7.30pm
(No class)
|
3.30pm-6.00pm (2hrs 30mins)
Guest Chef Patrick Heuberger Exec Chef, Au Petit Salut
Demo + Hands-On + A Box to Take Home ($90 retail value). Limited Spaces. S$129 nett*¹
(Member's Price $116.10). Prepayment Required. CHOCOLATE WORKSHOP
An Introduction to Truffle Making
(Using Valrhona chocolate only):
Tempering (technique of melting & cooling on marble)
Preparation of Ganache (liquor-flavoured truffle filling)
Fashioning & Finishing of Truffles with Valrhona White Chocolate, Candied Orange Peel, Marzipan, Hazelnuts & Pistachios
Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided.
Only the best French pastry products (butter, cream, chocolate) are used.
Digital tempering thermometer on sale. Pl bring your own apron.
|
3.30pm-6.00pm (2hrs 30mins)
Guest Chef Patrick Heuberger Exec Chef, Au Petit Salut
Demo + Hands-On + A Box to Take Home ($90 retail value). Limited Spaces. S$129 nett*¹
(Member's Price $116.10). Prepayment Required.
CHOCOLATE WORKSHOP
An Introduction to Truffle Making
(Using Valrhona chocolate only):
Tempering (technique of melting & cooling on marble)
Preparation of Ganache (liquor-flavoured truffle filling)
Fashioning & Finishing of Truffles with Valrhona White Chocolate, Candied Orange Peel, Marzipan, Hazelnuts & Pistachios
Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided.
Only the best French pastry products (butter, cream, chocolate) are used.
Digital tempering thermometer on sale. Pl bring your own apron.
|
Retail Shop & Office Hours:
1.30pm-7.30pm
(No class)
|
3.30pm-6.15pm (2hrs 45mins)
Guest Chef Cookbook Author Christopher Tan
Demo + Comprehensive Recipe Pack + Box of Treats to Take Home S$99 nett*
(Member's Price $89.10). Prepayment Required.
BAKE IT BETTER: BROWNIES
(Master Recipe + Variations)
'Everything you always wanted to know about baking, but were afraid to ask!'
Basic Recipe + Techniques & Tricks + Troubleshooting
3 Variations (demonstrated):
1) Classic Fudgy Brownies – dense, intense & decadent in texture
2) Classic Cakey Brownies – lighter & fluffier in texture
3) Marbled Cheesecake Brownies – dark chocolate & cream cheese batters, swirled into an attractive & sumptuous combination
Bonus Recipes
(for you to try at home!):
4) Mocha Brownies – laced with espresso & coffee extract for an eye-opening kick!
5) Wholewheat Walnut Brownies – higher in fibre, made with fine wholewheat flour & walnut oil
6) Blondies - 'brownies' made with Valrhona white chocolate, delicately perfumed with pure almond extract
|
3.00pm-6.30pm (3hrs 30mins)
Guest Mixologist Arron Goh
(Operations Manager,
Majestic Bar)
Demo + Hands-On + Cocktails to Taste. Limited Spaces.
S$139 nett*
(Members S$125.10)
Prepayment Required. COCKTAIL WORKSHOP
- Basic Bartending: Cocktail Equipment, Glassware,
Spirits and Liqueurs & Garnishes
- Home Bar Must-Haves
- Bartending Tips
Traditional Mixing Techniques:
1) Building
2) Stirring
3) Shaking
4) Blending
Demonstration of 4 International Cocktails:
1) Long Island Ice Tea
2) Dry Martini
3) Singapore Sling
4) Frozen Margarita
Modern Mixing Techniques:
1) Muddling
2) Bashing
3) Layering
4) Fine Strain
Demonstration of 4 Majestic Bar Specialities:
1) Ginger Bread Man
2) Myth of the Orient
3) Valrhona Chocolate Martini
4) Lie Cheat Steal (Mocktail)
- Molecular Mixology
-
Hands-on Cocktail Mixing by Students
- Cocktail Tasting |
