chocolate daifuku
12 Feb 2021 (Fri) 10:00
120 minutes
Online
£25 per ticket

☆ Oyatsu Vol.2: Chocolate Daifuku & Mitarashi Dango ☆ 日本のおやつVol.2: チョコ大福 みたらし団子

Together with Suzue, you will make Japanese popular snacks in style!

Within this course, we will learn how to make 2 way of making mochi, chocolate ganache, and sweet & salty sauce. You have a choice make as a Vegan desserts.

EQUIPMENT
Non-stick frying pan
Milk pan
Medium sauce pan
Grilling plate (or griddle or non stick frying pan)
Sieve (medium size)
Small mixing bowl x2
Plates
Cling film
Non stick silicon mat (if not cling film is fine)
Spatulas
Spoons
Tea strainer

INGREDIENTS
Glutinous rice flour
Sugar
Cocoa powder
Water
Dark chocolate
Whipping cream or Dairy free alternative cream
Soy sauce
Glucose Syrup or Honey
Arrowroots
Ice cubes (for hot days)

Kids friendly Vegetarian Vegan Online Dessert Foundation
INSTRUCTOR

Suzue Aoyama

Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.

Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.

Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.

Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.

REVIEWS
by Kinu
☆ Mont Blanc ☆
Professional Result!

My teenage son attended Suzue’s Mont Blanc class and he truly enjoyed the experience. As this is a French cake the procedures were a little complex but Suzue cleverly divided the class into simple steps guiding the class through step-by-step procedures.

To my son’s surprise, the result was absolutely delicious. We enjoyed the fruit of his labour with the whole family. An excellent and invaluable activity for my son during the lockdown. Merci beaucoup!

22 Nov 2020
by Mioko
☆Online Cook Along☆ Chocolate Daifuku & Mitarashi Dango チョコ大福 みたらし団子
Chocolate daifuku and Mitarashi Dango

Both recipes given to us were clear to follow. And the chef's professional tips here and there were extremely valuable.

08 Nov 2020
by Luna
Chocolate daifuku and Mitarashi Dango
Always great

I've taken 3 classes with Suzue-sensei. She is lovely and I really enjoy making yummy desserts. My family is so happy too. I'm 13, I can be in this class without my mum now! Thank you 😋

07 Nov 2020
by Eugenie
☆ Mont Blanc ☆
Mont Blanc workshop

This is my first time making Mont Blanc. It's quite a challenging dessert to make in my opinion. However, Suzue gave very clear explanation and she guided us through each step. It's a tasty and very classy dessert to impress your guest. I would definitely make it again. I didnot have rum in my house but instead I used some whisky which still worked. The chestnut cream is very tasty and with the additional alcohol gives it a twist to the taste. I had leftover chestnut cream and I made good use of it by using it as filling for dorayaki.

02 Nov 2020
UPCOMING CLASSES
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes.