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A sweet treat.
In gratitude to their constant and continued support Le Cordon Bleu Adelaide, Melbourne and Sydney held Chocolate Workshops recently for their agents and English providers.
Participants enjoyed presentations on the historical context and current actuality of Le Cordon Bleu; an overview to the history and production of chocolate with tasting notes and a ‘cooking with chocolate’ demonstration by our Chef de Pâtisserie.
It was an fun and informative filled day that brought out the playful children in all guests; there were lots of licked spoons and chocolate covered faces all managed under the guidance of Le Cordon Bleu Pâtisserie Chefs Jenni Key (Adelaide), Karin Rechsteiner (Melbourne) and Brooke Stephen, Eric Uy and Michael Matar, with some assistance from one of our superior pâtisserie and award winning students, Mary George (Sydney).
In Adelaide, guests crated 4 different types of decadent truffles: Shiraz Ganache Truffle, Praline Truffle, Raspberry Truffle, and Salted Caramel Truffle.
In Melbourne and Sydney, guests were supplied with equipment and recipes to create some amazing Rocky Road and Gianduja after first acquiring the precise skills of tempering Chocolate.
After wrapping their Truffles and Rocky Road in a gift set, guests were able to take them home to gift to others or enjoy all to themselves!
Le Cordon Bleu was delighted to receive a plethora of amazing feedback following the workshops from our guests, all of which look forward to the next time we hold another skills workshop.
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