The Hot & Cold Plated Dessert Workshop is a Hands-on, one day Program.

The main focus is on The Crème Brulee with Mixed Berry Compote, Vanilla Crumble, Crystalized Flowers,

Brandy Snap and Coral sugar Garnish.

and

Dark Chocolate Fondant with Pecan Praline Ice-cream, Crème Anglaise, Dehydrated Dark Chocolate Mousse shards,

Chocolate soil and De-hydrated Mint.

You will be going home with your Desserts to share with family or friends.

This program runs from 8am-5pm, including a light lunch.  (please let me know if you have any allergies).

If you interested, please request an individual enrolment form from chef@fbichefschool.co.za

You will receive a Certificate of Attendance at the end of the Program.