Signed up for a chocolate masterclass which was held at Boulangerie, Festive Hotel at Resorts World Sentosa, conducted by internationally-known chocolate chef Bruno Le Derf. Chef Bruno was bestowed Meilleur Ouvrier de France Chocolatier Confiseur (Best French Craftsman) by the French President in 2007. One write-up advertised the event as follows – “Join master chocolatier Bruno Le Derf as he masterfully conjures up three decadent creations – Cinnamon Praline Chocolate Bonbon, Lemon Caramel Chocolate Bonbon and St. Domingue Chocolate Cake with Red Fruit – using the finest Cacao Barry chocolate, followed by an afternoon tea session with butler-pass canapés. Bring home these recipes and a goodie bag with chocolate delights.“
Hmm… it definitely sounded interesting!….
I had previously dabbled with chocolate on several occasions so thought this was a good opportunity to get some tips from a masterchef, plus we would get to sample his creations as well. My hubby on the other hand came along just for the food!! (^o^)
We were each given a copy of the recipes which were going to be demonstrated by the chef. (Note: the autograph wasn’t included and I got this when the class was over)
All participants also received a goodie bag upon arrival. Here are the contents from 2 goodie bags… recipe cards, notepads and chocolate samples from Cacao Barry and RWS embossed folders shaped like envelopes.
RECIPE 1: Small Cake with Raspberry and St Domingue Chocolate Mousse
Here’s the chef demonstrating how to make the chocolate mousse which would later be placed into the cake moulds on the right.
Adding toasted chopped almonds around the base of the cake…
The cake is starting to look pretty…
Putting the finishing touches to the cake…
…and VOILÀ! The finished product!! Couldn’t wait to try it!!
RECIPE 2: Lemon Caramel Praline Chocolate Bonbons
First add some chocolate into the mould to make the outer layer and pour the extra chocolate out…
Pipe in the lemon caramel mixture…
Then top off with additional chocolate to make the base.
Here’s how it looks when completed. The only chocolate ball in the picture below comprised of 2 halves “glued” together with some chocolate paste – this was as a result of a question from one of the participants on how to create chocolate balls instead of halves, so the chef gave a demonstration on how it could be done.
RECIPE 3: Cinnamon Praline Chocolate Bonbons
Ohh….it looks so yummy! ….and that swirly pattern was so easy to create.
Heating the knife with a blow torch in preparation to cut the chocolate bonbon into bite-sized pieces.
The result after cutting up that whole block…
All participants got to sample the creations which were featured in the masterclass. The chef added an extra item to the dégustation – a macaron filled with pistachio ganache and morello cherry, although the recipe for this wasn’t part of the class content.
Here’s my plate of all the yummilicious treats!! Que c’est délicieux!
Cacao Barry products which were on display. Chef Bruno said he likes to use Saint Domingue and Tanzanie.
If you’ve missed Chef Bruno’s Masterchef class but want to try his chocolate creations, there is a Chocolate High Tea set inclusive of freshly brewed coffee or TWG English Breakfast Tea which is available at Boulangerie from 11-31 May.
Price: $35++ (For RWS Invites Members: $20++).