Online Japanese Cooking Workshop Sake Chocolate Tickets
Join our exclusive Japanese Cooking class run by Sozai Cooking School, and make your own tasty treats!
Date: 11th December 2020, Friday
*Please be prepared 10 minutes before the workshop starts.
Precautions: Over 18 years old only, this recipe includes alcohol
Online platform: ZOOM (link will be sent to you after your purchase)
*if you haven't received the login information one day before the lesson, please email us at firstname.lastname@example.org
Ticket Price: Single person ticket £25
Please read the Terms and Conditions carefully before you submit your form.
The deadline for ticket purchase is before 10th December
Please prepare this equipment by yourself before the workshop starts.
LIST OF EQUIPMENT
- Small pan
- Medium sauce pan
- Small bowl
- Small/Medium bowl
- Piping bag
- Piping nozzle (about 12mm)
- Tray (for piping ganache)- you can also use chopping board
- Silicon paper or baking parchment
- Tray for tossing cocoa powder – it can get messy, deep tray is recommended
LIST OF INGREDIENTS
- Whipping cream
- Dark chocolate (around 70%)
- Unsalted butter
- Cocoa powder – please have some extra than what stated in the recipes as it varies per person
- Dark chocolate – please have some extra than what stated in the recipes as it varies per person
Instructor's profile: Suzue Aoyama
Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. While Suzue helped making wagashi at home, she wondered how the patisseries were made in the bakery next door. This led her to discover the world of patisserie. She received Patisserie and Culinary diplomas at Le Cordon Bleu in London and Paris. She was promoted until she was in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics. Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.