Workshop by Ginny Choy
Chocolate Marble Bread
特濃朱古力雲石麵包
A fluffy and decent marble bread with melt-in-your-mouth layered chocolate ganache. Rich in fabulous taste of cocoa beans, bringing an extra-ordinary experience of harmony and self-healing.
親手調配香濃幼滑朱古力片，配合層層鬆軟的麵糰，做出紋理清晰，口感層次豐富，味道和諧的麵包。
Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，親手運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
做出屬於自己的大麵糰，
麵糰發酵、分割、造型、再以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包!
*For lesson using machine mixing, 2 students share one kitchen machine.
如選厨師機課堂，2人同用一部厨師機
This class is best for experienced bakers.
這是 Experienced 程度的課堂，適合熟悉手作麵包的朋友。
6-8 participants
小班教學 6-8人
8 petite breads / participant
每人可帶走 8 個麵包
3.5 hours
Ginny Choy
Graduated from the Le Cordon Bleu Tokyo with the Diploma in Boulangerie. Ginny is also a holder of Bachelor’s degree in Business Management and Marketing, Higher Diploma in Nutrition, and Certificate in Sports Nutrition. With her passion in bread making, Ginny left the desk of a multinational enterprise and pursued her professional bakery career in a well-known Japanese bakery’s Hong Kong branch. Currently, Since 2017, Ginny has become a full-time bread course instructor to continue her sharing in bread-making knowledge and experience in artisan European and Japanese breads with her practical experience in professional bakery and passion.
畢業於法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑課程（Diploma in Boulangerie)。Ginny 持有商業管理及市場學士學位，營養學高級文憑及運動營養學證書。曾任職跨國企業，及後於日本著名麵包店之香港分店負責麵包製作。2017年開始成為全職烘焙導師，以專業麵包製作的經驗、教授麵包課的熱誠，與大家分享手作歐式及日式麵包麵包的知識和經驗。
