“巧克力故鄉” ﹣瑞士 ﹣巧克力制作課程

瑞士人對巧克力的熱愛期來有至，每年每個瑞士人平均消費22公斤的巧克力，是法國人的3倍，在瑞士五步就有一家巧克力店。這樣的狂熱加上瑞士人對品質挑剔與堅持的民族性，為瑞士出很多巧克力專家，亦為瑞士贏得“巧克力故鄉”的美譽。

一顆好的巧克力有多層次的口感和口味，要做出一顆有層次感的巧克力好不容易，這次MagKitchen到歐洲遊歷後回來第一課，正是請來瑞士蘇黎世的Michel Kneubuehler 分享及教授如何巧妙地處埋巧克力以及做一些長相特別， 多層次的傳統巧克力 ，在一連2天的課程裏從淺入深議解怎麼處理巧克力及教授大家親自做出一些瑞士巧克力。

Michel Kneubuehler 從少就受到這巧克力故鄉的薰陶，對巧克力要求很高，所以不斷報讀專業巧克力學院的課，更與國際巧克力大師傅學藝，更把自已獨有的巧克力製作工具放背包上，到不同國家遊歷把家鄉獨有優勢宣揚出去。

Michel Kneubuehler 這次就只會在亞洲停留一個星期，我們有幸請到他過來澳門教課，對甜點有濃厚興趣的同學或是Chocolate Lover, 不要錯過這次機會啦。

課程內容

1. 什麼是巧克力，它的由來及歷史

2. 什樣正確處理巧克力？

3. 如何做tempering 巧克力

4. 自己動手制作champagne truffles

5. 導師示範幾款不同味道的松露巧克力

6. 自己動手制作 Florentiner

日期及時間 ：   9 June 及10 June 2012, 一連两天由下午二時至四時。

學費              ：  每人MOP1880.-

語言              ： 英語 （廣東話及國語翻譯）

上課地點     ： Mag Kitchen

每課大慨12人。

現時只接受以電郵報名，有興趣的同學們請將姓名，聯絡電話email 到magkitchen@gmail.com

 

 “The Home Town of Chocolate” - Swiss – Chocolate making class

Swiss’ fanaticism to chocolate is not groundless – as you can see how an average Swiss can treat themselves with 22 kilos of chocolate every year, which is a triple to that of a French; More than that, you can find chocolate store in your every 5 steps! This fanaticism, going hand in hand with the Swiss nationalistic trait of choosiness and stubbornness towards quality, has laid the ground for the numerous chocolate experts, and that Switzerland as “The Home Town of Chocolate”.

A good piece of chocolate will bring texture and flavor in multiple levels, not for all chocolate makers. For this, in the first class of Mag Kitchen - after returning from her cooking trip in Europe - will have Michel Kneubuehler from Zurich of Switzerland, to come and teach us how to make special looking and "rebellious" chocolate. In this coming 2 days, by shallow into the deep, he will show us how to take care of them and how to make one of Swiss origin. 

Michel Kneubuehler, bringing up in this chocolate culture and being a choosy chocolate critic, he did not stop taking professional chocolate courses at academy nor taking an apprenticeship with international chocolate master. Last but not the least, he knapsacks his unique chocolate production tools and travels around the world, like an international chocolate ambassador, to promote the matchless merits of the home town. Mr. Michel Kneubuehler will stay in Asia for one week, and with pleasure he had accepted our invitation to come for a class in Macao, here is the opportunity for our dessert fanatic classmates or chocolate lover, so DON’T miss it!

Content of Class:

1. Introduction of Chocolate

2. How to deal with chocolate?

3. Tempering of Couverture chocolate

4. Making of champagne truffles all by your own

5. Demonstration of truffles in different flavor

6. Making of Florentiner (Italian biquits with dark converture) all by your own

Date and Time ：  9 June and 10 June 2012

                                 2 consecutive days starting from 2pm to 4pm.

Tuition Fee      ： MOP1880.-/ per person

Language         ： English （with Cantonese and Mandarin translation）

Venue                 :  Mag Kitchen

Each class consists around 12 students.  Our apology that we can only take email applications at the moment, if your are interested in the above course, kindly email your name and contact number to magkitchen@gmail.com