|Chef's demo chocolate cake|
|Chef Alfred Cheung sprinkling some metallic colour powder for our chocolate thins|
|Pouring the tempered chocolate on the plastic sheet prepped with metallic powder|
|Our chocolate twirls (that chef made- we weren't allowed to temper, boo)|
Then, our turn - the last parts - de-moulding, glazing, decorating etc. were the scariest simply because they require steady hands. It didn't help that the chef and his team were constantly shouting...
|While waiting, we got to eat some of their other creations. Hmm... not very nice...|
|My creation - doesn't look half bad, huh?|
Apart from the weird attitude of the staff, I thought the chef could have answered some of our questions a little more comprehensively e.g. we asked why it's better to leave the glaze overnight - he said the colour becomes darker - but why? What's the science behind it?
Nonetheless, it was nice to have a space with decent equipment, and to know that you can (sort of) make a cake in 2.5 hours.
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