Bethany Hughes is Head Pastry Chef at Alex Rushmer’s new restaurant The Hole in the Wall. Bethany will guide you through this wonderful workshop which includes:
- Brief history of chocolate, where it comes from, types, short tasting session.
- Demonstrations on how to temper chocolate and how to mould tempered chocolate. How to make a two-tone white and dark chocolate souffle.
- Each student will decorate their chocolate heart with tempered white chocolate, and create a delicious lychee and white chocolate ganache to fill the heart. Students will then make dark chocolate souffles with a salted caramel sauce.