Opened by Black n White Patisserie, I was back here again to Chefs Chocolate & Culinary School to attend a Pastry and Chocolate making class. This is actually my 3rd visit and last time they had Paris MOF Pastry Chef Nicolas Boussin making another amazing creation. This time they invited Milan Chef Riccardo Magni from Italy to host the class.
Making the Chocolate Gianduia ganache -
As a cake filling. This surprising has no cream but uses some mixture of milk & butter, which is similar but apparently makes it smoother and less lumpy when heating the mixture up.
The Dark Chocolate Shells are prepared 1st, and then the Filling of Chocolate Ganache and a Passito soaked Raisin is added in -
In the Mean Time, the Regina Gianduia Cakes are nearly set -
They need to be finished on the surface
Individual Ganache Glazings and then addition layers are added up Meticulously -
It took so many different steps and efforts to make the individual pastries. You can see several chocolate components visually, but each individual item requires a separate formula. It is definitely not easy to be a Professional Pastry Chef.
Dark Chocolate Ganaches with Passito Wine and Raisins -
Coming off the mould finally in a clean manner. We tasted these and they were excellent.
Really loved the sweet wine soaked raisins and the wine’s presence inside. Very insightful experience again. My previous review can be found here :
Price: HKD $380 Thanks to Black & White for the Invitation this Time.
Ease of Access: 3.5/5 (Take MTR to Ngau Tau Kwok station or to Kwun Tong APM exit)
Address: 28 Hung To Road, Kwun Tong, Kowloon, Hong Kong
Ph: +852 23255663 (Hotline available on Monday - Friday, 12noon - 6pm)