BELGIUM CHOCOLATE MAKING AND THE MODERN CHOCOLATE RESTAURANT DESSERTS BY CHEF GEERT RENMANS

Chocolate Creations

Min to Start a Class – 15 Participants

This class is ideal for people who are chocolate addicts or crave to make these small delicacies. It is a full day, hands-on class. You will make several Belgian Chocolates yourself and take home a wonderful box filled with your creations.

These are some of the possible chocolates you will make :

• Belgian Hazelnut Truffle
• Cognac Cups
• Dark Bittersweet Balls
• Mango Yoghurt
• Coffee Manon
• Almond Squares

Chef Geert will teach you what he is inspired by on that day. Every class he conducts is different from the previous one and he always has something new to surprise you with ! We will need a minimum of 15 people to commence this class. Please help to inform your friends who are interested.

Min to Start a Class – 15 Participants

Description:

Chocolate Desserts (plated) that are made in 'fancy' restaurants. We will not only show you how it is done but you will create the same as them! Techniques will include decoration and presentation, pate a bombe, baking, etc...

Desserts made:

• Black Forest Chocolate Dessert 'El Bulli' style
• Chocolate Beignets and Kumquat compote
• Extra Dark flour less cake with apple compote
• Croustillant with cocoa nibs and spiced chocolate mousse
• The ever famous chocolate soufflee

About Chef Geert

Chef Geert is a Belgian chocolatier who learned his profession in Belgium. As with all Belgians, he was brought up with chocolate. Chocolate is daily food for Belgians and everybody is a fine connoisseur. As a result we talk worldwide of Belgian Chocolate. Like we talk of Swiss watches and French cheese. Belgians will never give in to the original and true flavor of chocolate and gourmet food. Chef Geert went to school in the famous Institute “Ter Groene Poorte” in Brugge. He took several classes in Switzerland, France and other European countries. After his school years he went working for several pastries and bakeries in Belgian and the States before moving to Singapore. He worked for several restaurants here in Singapore before setting up his own business. He is dedicated to high quality and trains his staff in the original ways of chocolate production. He believes that only the best products with the highest quality will give the best products. He tastes and creates every product and can assure you that he stands completely behind every of his creations.