Date:The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India
Cost:Rs. 4,000.00 per person
About this experience
April 10 | 10am- 2:30pm | Learn the art of tempering Belgian chocolate and making hand painted and traditional moulded Belgian chocolates, hand rolled truffles, beautifully piped praline creams in hand moulded chocolate cups. Chef Sanjana will also teach you the basics of making traditional marzipan flavoured and gianduja hazelnut cream confections with candying techniques
Techniques you will learn:
-Making different flavoured chocolate marzipan with candying technique
-Traditional Guylian hazelnut cream hand crafted seashell chocolates
-Layered chocolate ganaches with pate de fruit
-Snobitte cups with hand piped pralines and liquid caramel centers
-Leonidas style hand rolled truffle mounts with soft centers
-Mendiants with nut clusters and candied orange peel
-Liquid centers of cherry cordial
-Napolitans and Mendiants
-Buche marzipan with different flavours
-Molded Gianduja hazelnut creams
-Cherry fondant centres
-Traditional Truffles such as Noire, Mocha, Marc de champagne, Belgian speculos spiced chocolate.
All ingredients and equipment will be provided.
As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolat and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.