Make two show-stopping desserts, sure to wow your family and friends and finish off meals and dinner parties in style!
The menu: Lemon and thyme meringue roulade – Rich chocolate mousse in a handmade marbled chocolate bowl.
Christmas menu: Cranberry and Orange Pavlova Wreath– Baileys chocolate mousse in a handmade chocolate bowl.
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ desserts /chocolate
Skills/ techniques/ content covered: making a Suisse meringue, adapting recipes, baking, storage, tempering chocolate, piping, presentation ideas.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years).
Suitable for: Vegetarians and a gluten-free diet, please also advise at time of booking. For any other special dietary requirements, please contact us before booking.
Tutor: Louise or Ceri.
Workshop Length: 2.5 hours.
Workshop Frequency: Once a quarter.
What to bring: Feel free to bring along your own tin or Tupperware to package your goodies. Packaging will also be available.
Please note: The meringue and the chocolate mousse are made in pairs. The roulade is assembled independently, and chocolate bowls are made independently. Tickets are sold individually. Inductions hobs will be used during this workshop.