INDYASSA Pastry Course #4 Chocolate Dessert
What you'll learn
- How to make Japanese Nama-Chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa.
- How to make Terrine au chocolat, which has become trendy in Japan over the last 5 years, is a rich gooey decadent chocolate cake.
- How to make Japanese chocolate souffle roll cake which is made of soft and fluffy Japanese souffle sponge cake with chocolate whipped cream.
- How to make Fondant au chocolat or chocolate fondant lava cake which is a restaurant style warm chocolate cake filled with melted chocolate sauce..
- How to make soft fudgy brown butter chocolate chip cookies.
Requirements
- Bring your passion for cooking!
- A cooking scale and a thermometer. A stand mixer or hand mixer will be necessary.
- Some other small kitchen tools will be required, however most of them you may already have.
Description
This is my ninth online pastry course, and this is all about Chocolate desserts. Yes, chocolate. I have a love affair with chocolate.
So I'm so happy to share this course with you! I will introduce you to five of my favorite chocolate desserts.
First, we’re gonna make Japanese Nama-Chocolate which are small squares of silky, smooth chocolate ganache powdered with cocoa. It has always been very popular in Japan, especially as a gift. We have a tradition of giving chocolates on Valentine's Day, and this Nama chocolate is one of the most popular gifts.
The second one is Terrine au chocolat which is a new trendy dessert gaining popularity over the last 5 years here in Japan. This rich and smooth chocolate cake is made without flour, using only a small amount of cocoa and cornstarch. You can eat it cold or warm it up, both are so good. When eaten cold, it's a decadent chocolate cake, and when warmed, the inside melts and is gooey, it’s delicious.
The third one is Japanese chocolate souffle roll cake. It’s made of soft and fluffy Japanese souffle sponge cake with Chantilly au chocolat which is chocolate whipped cream. This cake is perfect for a party, and would likely be one of the most popular menu items in your shop.
The fourth one is fondant au chocolat or chocolate fondant lava cake, and the last one is brown butter chocolate chip cookies. I have shared two of these recipes on YouTube, but through this online course not only do you have direct access to ask me questions, but it also includes 3 additional chocolate based recipes that are favorites of mine.
All are perfect for a party, and would likely be one of the most popular menu items in your shop. In addition, all of the desserts can be modified into gluten-free versions and that taste great, so this course can also be enjoyed by those who are gluten-free.
Each recipe offers a different way to impress your family and friends; from chilled to warm, light to decadent, enjoyed right off a napkin or displayed on your finest dessert plates.
Are you ready to make my favorite Japanese style desserts that showcase why there’s nothing like chocolate.
Let’s get started!
Who this course is for:
- For students who wants to learn how to make Delicious chocolate desserts.
Instructor
- 4.7 Instructor Rating
- 1,337 Reviews
- 6,053 Students
- 12 Courses
Asami is a professionally trained chef, experienced in France and Japan for more than fifteen years.
She learned basic pastry skills at the most famous pastry school in Japan, TSUJI culinary institute group. Then she moved to France and worked at a French pastry shop, where she learned authentic French pastry skills.
She came back to Japan and worked as a chef for ten years.
And then she decided to go and explore the world. She visited more than 40 countries in Asia, The Middle East, Europe, Africa, South America and North America. She learned new cultures and traditions, enjoyed food and sweets from every country she visited.
She moved to Dubai and opened her own pastry class, she taught pastry skills to not only Japanese but also to people from all over the world. Dubai is a multicultural city so she learned Italian, French, Indian, Chinese and Arabic cooking styles from her friends.
Now she is back in Tokyo, working as a pastry teacher and blogger.
She wants to share her passion for cooking with people from all over the world.