Wedding Cakes with a Kiss of Valrhona Chocolate


with Chef Ron Ben-Israel
Chef/Owner of Ron Ben-Israel Cakes

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Experience this unique collaboration with couture cake master, Chef Ron Ben-Israel and Valrhona Chocolate. This immersive program at Chef Ron’s studio in NYC’s Garment District, offers the opportunity to learn the expertise of both sugar flowers and how to pair them with Valrhona Chocolate cake and fillings.

 


OBJECTIVES

  • › Understand and produce a beautiful moist chocolate cake with easy but delicate chocolate fillings to add an extra wow for your chocolate-loving customers
    › Gain an understanding of sugar pastes and tools and how to utilize Valrhona chocolate in your creations
    › Create shape, texture and movement in sugar paste to resemble nature
    › Review the uses and methods of transportations of sugar flowers
    › Enjoy a tour of Ron’s bakery and design studio where they exclusively produce custom cakes

CONTENT

  • › Learn the basic techniques of making chocolate cake and chocolate fillings
    › Learn to create some of the most popular sugar flowers
    › Decorate and arrange sugar flowers on an individual showpiece cake
    › Discover the origins and flavor pairings of the various Valrhona chocolates finishing with a engaging chocolate tasting with the participation of a Valrhona Chef

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NEW! CHEF REFERRAL PROGRAM
Taken a class with us before? Refer a friend. Receive a $200 credit towards any 2017 l'École Brooklyn class when you refer a professional chef for a 2017 class.*Offer subject to availability and qualification for the classes. The referred customer must register for a course in order for you to receive the credit.

 

Class Details

    • March 6-8, 2017
    • Duration: 3 days, 8:30 am to 5 pm
    • Price: $1400 (30% discount for North American Cercle V members)
    • Chef Referral ProgramTaken a class with us before? Refer a friend. Receive a $200 credit*
    • Instructor: Chef Ron Ben-Israel


New York, New York

This class is full.

To view the full schedule click here.

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