Workshop by Phoebe Avila
Duration & workshops schedule:
3.5 hours
Adults class.
成人課程
Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。
$ 1,280
Duration & workshops schedule:
3.5 hours
Adults class.
成人課程
Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。
2025-02-11 (Tue) 6:30pm | Full | |
2025-02-19 (Wed) 1pm | 1 Left | |
2025-03-02 (Sun) 1pm | Full | |
2025-03-08 (Sat) 3pm | 2 Left | |
2025-03-10 (Mon) 6:30pm | Available | |
2025-03-13 (Thu) 10am | 1 Left | |
2025-03-18 (Tue) 1pm | Available | |
2025-03-20 (Thu) 10am | Available | |
2025-03-23 (Sun) 1pm | Full | |
2025-04-19 (Sat) 2:30pm | Full | |
New Classes Waitlist | Full |
Experience the delightful crunch and captivating aroma of caramelized nuts, elegantly wrapped in layers of tempered chocolate that create a symphony of textures and flavors. First we gently caramelized almonds, then carefully select a lower-sweetness French milk chocolate perfectly coated in rich cocoa powder that enhances their fragrant allure to make the Milk Chocolate Coated Caramel Nuts. Then we look for the rich creaminess of white chocolate that harmonizes beautifully with Japanese matcha, elevating the entire experience to new heights. When paired with caramelized macadamia nuts, this combination in our Matcha Chocolate Coated Caramel Macadamia becomes truly irresistible.
To further embrace the nutty theme, we’ve infused peanut butter into the caramel, creating a crispy cookie with a satisfying crunch that strikes the perfect balance without overwhelming sweetness. Topped with caramelized macadamia nuts, these cookies are not only easy to prepare but also exude sophistication, making them an ideal gift for any occasion.
兩款香脆可口的焦糖堅果,加上調温朱古力的層層包裹,將不同口感與滋味完美融合。「抹茶朱古力焦糖夏威夷果仁」中,於濃郁的白朱古力中加入清新的日本抹茶,中和甜度並令層次提升,搭配焦糖夏威夷果仁令人一試愛上。「牛奶朱古力焦糖杏仁」 則選用低甜度的法國牛奶朱古力,包裹著香脆的焦糖杏仁,並裹上濃郁可可粉,令香氣撲鼻而來。「焦糖夏威夷果仁曲奇」完美呼應堅果主題,焦糖中有啖啖的花生醬風味,搭配黑糖製作的酥粒曲奇,口感酥脆不過甜,使用焦糖夏威夷果仁為曲奇添上裝飾,能輕鬆完成卻不失精緻感,實屬送禮佳品。
Matcha Chocolate Coated Caramel Macadamia
抹茶朱古力焦糖夏威夷果仁
マカデミアナッツショコラ (抹茶)
~250g
Milk Chocolate Coated Caramel Nuts
牛奶朱古力焦糖杏仁
アーモンドナッツショコラ(ココア)
~150g
Caramel Macadamia Cookies
焦糖夏威夷果仁曲奇
キャラメルナッツクッキー
~12-14pcs
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
8~10 participants per class
小班教學約 8-10人
Adults Class
成人課程
3.5 hours
Language: Cantonese
粵語課堂
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。