MasterClass Chocolate - Level IV by chef Gaby Melo
Easter is coming, and this will be the perfect opportunity to level up your confectionery skills with chef Gaby Melo! In this exclusive MasterClass, you'll learn advanced techniques for creating incredible, irresistible chocolates:
- Tempering by addition;
- Painting with cocoa butter;
- 2 cut eggs (Brigadeirudo with hazelnut and cranberry and Passion fruit with red fruits)
- 2 spoon eggs (Banoffe and Brownie)
If you already have some experience with chocolates and want to brush up on your techniques, this MasterClass is for you!
About the chef:
Chef Gaby Melo, pastry chef for over 15 years and Master in Innovations in Culinary Arts from ESHTE in Portugal.
Graduated in ‘Pastry Essential Arts’ from the renowned Escole Ducasse in Paris, she combines technique and creativity to create desserts that enchant and transform moments!
Founder of Anne Marie Pâtisserie, she specialises in unique and memorable cakes, the best brigadeiro in the world, chocolates with exclusive paintings and sophisticated desserts.
In addition to her passion for creating, she loves sharing knowledge, teaching how to work with chocolate and exploring all the possibilities of this ingredient - especially at Easter, helping confectioners create incredible and profitable eggs.
Registration: info@cascaisfoodlab.pt
Organisation: Cascais Food Lab
Find out more HERE
