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Event Details
This 1-day event will feature a demonstration of a chocolate bonbon recipe by our very own Executive Pastry Chef Laetitia Moreau. During this event, the guests will learn about chocolate tempering and decoration with cocoa butter, mold obturation among others. This program will showcase the skills and techniques that our pastry students will acquire after undergoing the diploma program in pastry arts by Ecole Ducasse Manila.
Techniques to be learned:
- Chocolate tempering on the table (tablage technique)
- Mold decoration with cocoa butter
- Mold filling using piping bag
- Mold obturation
- Taking out bonbons from molds
Event Highlights
- Watch Chef Laetita Moreau demonstrate her mastery of advanced pastry skills and knowledge
- Learn the skills taught by Ecole Ducasse Manila under our Pastry Programs
- Discover the secrets behind working and tempering chocolate, using molds and decorations
- Meet one of our featured international Chefs from Ecole Ducasse Manila
- Enjoy a free pastry tasting session after the demo class
| Time | Activity |
|---|---|
| 7:30 AM – 8:30 AM | Registration and Breakfast Buffet |
| 8:30 AM – 8:40 AM | Guests to proceed to the CA Amphitheater |
| 8:40 AM – 8:45 AM | Introduction of Chef Laetitia Moreau |
| 8:45 AM – 10:15 AM | Pastry Demonstration |
| 10:15 AM – 10:45 AM | Pastry Tasting |
| 10:45 AM – 11:00 AM | Q&A Session |
Event Schedule
Date: September 24, 2022
Time: 8:30 AM – 11:00 AM
Location: Enderun Colleges , Culinary Demonstration Amphitheater
Culinary Demonstration by Chef Laetitia Moreau
Thank you for your interest in A Bon Chocolat with Chef Laetitia Moreau. We received an overwhelming number of responses and have closed registration for the event on September 24.
Should you wish to register for future pastry events
Should you wish to register for future pastry events