Foret Noire フォレ．ノワール

Workshop by Phoebe Avila
Forêt Noire
フォレ．ノワール

The Black Forest Cake, or Foret Noire (フォレ．ノワール), is a timeless classic that harmoniously blends rich chocolate cake with luscious cherries and velvety whipped cream. Staying true to its traditional roots, this dessert embraces innovative concepts that make it both light and opulent. Imagine a moist and delectable cake layered with aromatic cherry liqueur-infused custard cream, generously filled with succulent candied cherries. Topped with a decadent chocolate mousse and a delicate chocolate cream frosting, it is beautifully adorned with cherry jelly and exquisite chocolate decorations. Bringing this cake to your next gathering will undoubtedly make you the center of attention, as its elegance and flavor captivate all who indulge.

「黑森林蛋糕 Foret noire」即是以巧克力蛋糕搭配上櫻桃、鮮奶油所構成的傳統點心。堅守這基本結構再融入一些新概念，輕盈卻又不失華麗。濕潤可口的蛋糕配搭酒香的吉士忌廉夾着滿滿糖漬櫻桃，加上濃郁的巧克力慕絲，輕盈的巧克力忌廉抹面，加上櫻桃啫喱及巧克力裝飾。帶上蛋糕讓你成為派對焦點。

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

This class is best for experienced bakers.
這是Experienced 程度的課堂，適合有製作蛋糕 / 甜點經驗的朋友。

8~10 participants per class
小班教學約 8-10人

Adults Class
成人課程

~ one 5.5″ whole cake / participant
每人可帶走整個約5.5″ 蛋糕

4 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。