"Art of Chocolate Work"

I attended a L'art de la Pastisserie (Pastry Master Class) which is conducted by Master Pastry Chef Jean-Francois Arnaud who was awarded the MOF (Meilleur Ouvrier de France) in 2000. He comes to KL a few times a year to conduct pastry classes at the French Culinary School in Menara IMC and I was fortunate enough that Fidani sent two of my chocolate artisan colleagues and me to attend this class yesterday.

This isn't the first time I attended his class. I went for his chocolate cupcake making class last year partly self & mom sponsored. That particular class was RM700 per day. The one I attended yesterday was RM300 for 4 hours which doesn't allow you to be hands on.

Chef Arnaud dipping banana ganache into chocolate.

Chef Arnaud was really good. He makes chocolate creations looked so easy but I can tell you that without an industrial kitchen, it's almost impossible to replicate those creations. The best thing is, he never stinge on ingredients as he uses Valrhona chocolates for everything chocolate! I know that Valrhona is the best commercial chocolate but the prices can kill you! It's not viable to use Valrhona if you don't charge over-the-moon-prices.

Some of the things made at the class.

Overall, the class was enjoyable and we did learn an important new chocolate recipe! Will see how my boys can use the new recipes given to be incorporated into the new chocolates! By the time we leave the place, it was already 6.30pm and my stomache was growling. At the same time, I felt a lil dizzy due to overdose of rich chocolate! Eeewww.....