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How to Make an Amazing Molten Chocolate Cake SAT, 4 Apr ・ 2PM - 5PM

Come join us as we learn how to make

a soft, warm chocolate cake from a Jean-Georges Vongerichten recipe

We've adapted it a little, it's become our very own.

We think you'd really like it, just as our friends do — and our guests at Supper Club Viv!

Learn some French as well . . .

like "moelleux au chocolat" and "bain marie" and that important kitchen word,

mise en place

And learn how to unmold fearlessly ...

"Ooh, it's hot!"
"Easy does it!"

Want to know . . .

the trick to cracking eggs?

And how to separate them effectively and efficiently?

viv will show you

Want to know . . .

how to zest an orange like a pro?

And how to extract the most flavor from your zest?

viv will show you

Want to know

not just how to make a moelleux au chocolat

but how to be a more intelligent baker?

viv will share . . .

practical kitchen skills + vital pastry techniques

"I focus on techniques rather than the recipes because the technique is the most important part of the recipe."

Thomas Keller

viv would like to welcome you to her home . . .

Sat | 14 Mar 2020 | 2PM to 5PM

a basic level masterclass

🍫 LECTURE + Q&A

highlights: equipment, ingredients, mise en place, scaling, emulsifying, working with chocolate, how to cut butter safely and efficiently, and more . . .

🍫🍫 RECIPE

a spiral-bound recipe printed on hardy 120 gsm paper, capturing a step-by-step workflow, practical kitchen skills and pastry techniques, a mise en place guide, an equipment checklist — all prefaced by a personal reflection, Simple Molten Perfection

🍫🍫🍫 HANDS-ON + DEMO

a prep-the-mold + zest-the-orange hands-on

☕️ TEA

rooibos tea w/ our moelleux au chocolat

$98 per guest | five students per class

11 toh tuck road . 596290

MOELLEUX AU CHOCOLAT

How to Make an Amazing Molten Chocolate Cake

bake club viv

our other class

.

viv is a pastry chef, a cook, and a writer with a weakness for pots and pans, and a soft spot for cookbooks, fine cutlery, and cool crockery

instagram: @vivienneyeomy web: @suckerforbutter

we look forward to sharing our skills, techniques, and insight with you

Created By
Vivienne Yeo
Appreciate

Credits:

Created with images by Alexander Stein - "chocolate dark coffee confiserie dark chocolate chocolatier" • Taylor Kiser - "untitled image" • stevepb - "egg eggshell broken yolk shell yellow egg" • Charisse Kenion - "untitled image" ・Mark Mahaney - Thomas Keller・Louis Demeure - Moelleux au Chocolat・Vivienne Yeo - orange + Microplane