Le Cordon Bleu Logo

Sabrina:Crispy chocolate

Tokyo
A cocoa biscuit base, layered with a streusel, orange passionfruit jelly and chocolate mousse. It is a modern entremets where various textures and flavours can be enjoyed. The entremets is finished off with a decoration reflecting the warm colours of the Autumn season.

Date】Saturday November 10th 14:00-17:00 (Japanese), Saturday November 24th 10:00-13:00 (Japanese/English)
Remarks
* There will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
* Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class
-Please register at the reception 10 minutes before class. We do not accept registration after class begins.
-Please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
-Things to bring: Materials for note taking, camera (no video and voice recording) and a bag for carrying your finished product.
-We will provide a box for carrying your finished product, an apron and a kitchen towel.
-Depending on the weather on the class day, we may advise you to bring a large ice pack.
Ice packs (at room temperature) are available for sale at the reception. Please purchase it before class, and make sure to hand your ice pack to the assistant before the practical class begins.
This course is now fully booked. Please click on the button below to be added to the waiting list.
TOP