Highly-acclaimed pastry chef Stephane Leroux impressed guests at his chocolate masterclass, held at the Northern Sydney Institute – part of TAFE New South Wales.
An impressive turn-out of chocolatiers, patiessiers, chefs and baking enthusiasts’ attended the invitation-only event, which included a ‘meet and greet’ session with Stephane and the Puratos team.
The demonstration, which was hosted by Puratos in collaboration with TAFE and Sydney’s Le Cordon Bleu Culinary institute, covered a range of techniques and concepts, including food pairing, chocolate bon bons and pastries.
Sarah Camilleri from Puratos said guests were given eight recipes that Stephane created especially for the event, and greatly benefited from watching the pastry chef’s techniques first-hand.
“Watching Stephane go through his masterpieces step-by-step really added an extra element to the recipe and gave real insight into the craft of chocolate creations. Stephane’s translator, a pastry chef and teacher from Sydney’s Le Cordon Bleu culinary arts institute, also added a lot of wit and humour to the afternoon as well,” Sarah said.
“Stephane demonstrated how versatile the Belcolade Belgian chocolate brand is, and was impressed by the high-level of technical knowledge present among the guests.”