Chocolate Bonbons Workshop with Esti Garcia

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Chocolate Bonbons Workshop with Esti Garcia

140.00

Sunday 10 February
11:30 am - 2:30 pm

Learn the fine art of making Chocolate Bonbons from Patissier & Chocolatier, Esti Garcia. Perfect Valentine's Day Chocolates for that special someone! 

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ABOUT THIS CLASS

We are lucky to have Esti Garcia in our kitchen to show us how to make his delicious chocolate creations. 

WHAT YOU'LL LEARN

  • Introduction to chocolate and tempering techniques. The difference between moulded bonbons, truffles, and enrobed chocolates

  • How to properly use cocoa butter: Melting/Tempering/Painting/as well as getting moulds clean and polished

  • How to temper and create chocolate shells for the bonbons

  • How to decorate the bonbons with chocolate decorations

  • How to make the Ganache filling

WHAT YOU'LL GET

  • Expert knowledge and insights from Esti Garcia himself

  • Tempering techniques that are easy to do at home

  • The differences between real quality chocolate and industrial made, its origins and qualities

  • Tips and tricks for Ganache and flavour combinations with chocolate

  • Chocolate tasting and bonbons to take home

WHAT TO BRING

  • Your love of good quality Chocolates

  • We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time


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Moving from Colombia to Sydney in 2007, Esti studied cooking and worked in various restaurants (such as Rockpool Bar and Grill, Porteno,  Bodega Tapas Bar and Bodega 1904. Those experiences raised his interest for dessert making which he decided to take to another level by studying at Savour Chocolate and Patisserie School in Melbourne.

A desire to travel and enrich his experiences saw him go to Spain and work at Bubo Patisserie in Barcelona where under the guidance of Carles Mampel Esti learnt the importance of every little details, colour, flavour or texture when making pastries and cakes.

Travelled for a few months more around Spain and in San Sebastian and with some fellow Colombians opened a pop up restaurant to share their love for the food of their country. 

It was his last stop at L’ecole du Grand Chocolat Valrhona at Tain L’hermitage in France before returning to Australia that saw his love for chocolate turn into a passion which he now shares with his adoptive country. 

A strong believer in using only products of the highest standard, helping local artisans and communities along the way his work ethics are all about hard work, finesse, respect for ingredients and uniqueness.

Esti was recently crowned the winner for best plated dessert award at Savour Patissier of the Year 2018 before a world class judging panel which included Frank Haasnoot, Melissa Coppel, Jerome Landrieu and Paul Kennedy.



Buy 2 tickets or more on your order and get $20 off. Enter the code: WERFOODIES2 at the checkout.
Buy 4 tickets or more on your order and get $50 off. Enter the code: WERFOODIES4 at the checkout.

*Please note that this discount does not apply if you are purchasing multiple tickets by redeeming one or multiple gift vouchers.


Cooking is all about team-work and sharing a good time, and our working stations are designed for 2 people. Therefore, if you've purchased 1 ticket only for this class and are coming by yourself, we will pair you with one of our other guests. A great way to make new friends!

The VIVE Experience is best appreciated with a minimum of 6 guests in the kitchen. If this number hasn't been reached 7 days prior to the class, VIVE Cooking School reserves the right to cancel it. 

By booking this class, you agree to our terms and conditions.