Hey y’all, many of you already know that I have recently started my little business – Enchanté, but some of you may not know that I’m also going to be teaching some classes at a cooking school in Singapore called Palate Sensations. It’s a really cool place set up like a large home-kitchen in a historical black and white house (you’ll need to have visited Singapore to know it). Owner Lynette is an amazing lady who’s so friendly that you’ll feel right at home the minute you step inside the kitchen studio.
After a “practice run”of cooking a sushi dinner for some of Palate Sensations’ sponsors and friends, my firsts lessons at the school are going to be on chocolates! Chocolates are tricky, even under the best of circumstances, so needless to say, I’m a little nervous to be teaching in unfamiliar territory, but hey, people want to learn how to make chocolate candies and somebody’s gotta teach it.
To introduce the novice student to the art of artisan chocolates, my début workshop will consist three easy to make yet delicious chocolates:
- Pictured in the photo are easy orange flavored bonbons in three different coatings for flavor variations. They are your fail-proof recipes whenever you need to whip up a quick batch to give out as gifts.
- Now that you’ve gained some confidence making the bonbons, you will then tackle the classic ganache truffle. After seeing how easy it is to add flavors to the ganache, the only limitation to the variety of truffles you’ll be churning out is your imagination.
- Finally, tempered milk chocolate will be used to make a delightful little candy called “mendiant”: a chocolate disc studded with dried fruits and nuts. Not only is it pleasing to the eye, with Amedei’s rich milky chocolate, you will have a hard time stopping yourself from eating another one of these little treats.
I hope your interest is piqued. I assure you that chocolate-making is addictive and once you start, you simply won’t want to stop. So what are you waiting for? Give Lynette a call and sign up for the class!
Classes are held on May 12th and 16th, from 11am to 2pm. See schedule.