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The skills of a chocolatier can be intimidating but Will Torrent will guide you expertly through the tempering of couverture, making and flavouring ganaches, pralines and caramels in this 2 day chocolates masterclass. You will learn to temper chocolate by hand, the most skilled method which requires you to master the technique of cooling the chocolate on a marble slab. At the end of the course you will take away an impressive array of couture chocolates, creatively flavoured and beautifully finished.
Renowned pastry chef and chocolatier Will Torrent is the author of three hugely successful books, Patisserie at Home, Chocolate at Home and Afternoon Tea at Home. Will has a first class degree in Culinary Arts Management from the University of West London. His training included stages with William Curley, Brian Turner and Gary Rhodes and at The Dorchester, Claridges, The Lanesborough and The Fat Duck. He has won a host of awards including the Academy of Culinary Arts Award of Excellence, the Medallion of Excellence for a British Pastry Chef at the prestigious WorldSkills competition in Japan, the Craft Guild of Chefs Young Chef of the Year and the Acorn Scholar award. He is still closely involved with the WorldSkills team and received the WorldSkills UK Outstanding Achievement Award in 2012. Will is an international Ambassador for Barry Callebaut and a consultant pastry chef to Waitrose. He regularly appears on television including Jamie and Jimmy’s Food Fight Club, Sunday Brunch and This morning and he writes for The Times, The Guardian, Metro, Hello and The Daily Express.
Includes lunch with wine.
This course runs from Monday 20 November to Tuesday 21 November 2017 inclusive.