We are delighted to offer this new workshop with Lucie Bennett at The Bertinet Kitchen.
This workshop is all about working with chocolate, understanding this sometimes temperamental but highly versatile ingredient. You will learn how to temper chocolate using the seeding method. You will be shown various different techniques of how to create amazing edible decorations, which will take your cake and dessert decorating skills to the next level. There will be chocolate curls, shards, frills and feathers to practice as well as learning about ganache and glazing a cake.
You will put your new skills to good use when you apply them to the top of a chocolate cake with ganache and then adorn the cake with your chocolate decorations. Please note as this class is a workshop and you will focus on practising decoration techniques, the chocolate cake will be pre-made, and the recipe will be provided for you so you can recreate the cake at home.
After starting her career as a Pâtissier in 2004 at Westminster Kingsway College on a two-year pâtissierie scholarship, Lucie moved to London and joined one of the UK’s leading chocolatiers, William and Suzue Curley. It was there that she refined her skills as a Pâtissier and Chocolatier while also gaining her first experience giving workshops. Lucie left London after four and a half years, taking her knowledge all over the UK, as well as to Greece, China and Saudi Arabia. She has many exciting projects such as teaching baking and chocolate classes, recipe developing with Bailey’s, being featured in Country Living magazine, and working as a brand ambassador for Guittard Chocolate in the UK. Currently, she works from her family home creating bespoke celebration cakes, wedding cakes, afternoon teas and pâtisseries. Lucie has an abundance of experience and skill; a day’s teaching from her promises to be full of wisdom, advice, and fun.
Please bring a box with you take home your glorious creations.
This workshop runs from 9.30am until 12pm.
