An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
World Chocolate Master Frank Haasnoot shows you how to create these impressive lattice chocolate garnishes. Use them to decorate petit gateaux, tarts and more. – Egg free, gluten free, vegan.
Traditional Italian cookies made with flaked almonds, glace orange fillets and glace cherries then coated with chocolate on one side. This recipe is quick, simple and tastes delicious. – Egg free, gluten free.
This class will teach you the technique and take you through the equipment required to create these striped chocolate straws, a garnish that will add impact to any dessert. – Egg free, gluten free.
Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan
Pavlova is a classic Australian dessert perfect for dinner parties or family gatherings. Meringue cake topped with lashings of vanilla Chantilly cream, cut and piped cherry gelee, garnished with metallic gold milk chocolate discs, white chocolate sticks, berries and micro mint. This class includes the techniques for creating two types of chocolate garnishes. – Gluten free.