Hello everyone!

AlwaysYAMANOTEThank you for reading my blog!

Today we are bringing you a special class for first-year pastry chefs!

as a special lecturer"Theobroma" Chef TsuchiyaThank you for coming!

Chef Tsuchiya has received numerous awards both domestically and internationally, including receiving the Gold Award from the French Chocolate Evaluation Guide (CCC) for five consecutive years since 2014. He is one of the driving forces behind the spread of chocolate culture and the profession of chocolatier in Japan.

Click here for Chef Tsuchiya's achievements.

・CCC Best Taste Award in Foreigner Category
・CCC Gold Tablet
・Academy of Chocolate Gold Award
・International Chocolate Awards Asia Pacific Tournament Gold Prize
・International Chocolate Awards World Competition Silver Prize　

etc… ..
 

Click here for the website of Theobroma, owned by Japan's leading chocolatier, Chef Tsuchiya ↓

"MUSÉE DU CHOCOLAT THÉOBROMA" : http://www.theobroma.co.jp

This time we created an “opera”!

specially french"Dalloyau"SayOpera at the birthplace of operaI was able to reproduce it!

Let’s start with biscuits!

Mix the dough,

We will spread it evenly on the iron plate and bake it!

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Biscuit is completed!

Next, let's make the crème au beurre (buttercream).

Some of you may think that buttercream is heavy and you don't like it.

Among the students, there were a few who raised their hands when Chef Tsuchiya asked, "Who doesn't like buttercream?"

During the demonstration, there was a scene where Chef Tsuchiya allowed these students to sample freshly made buttercream!

When students who thought they were not good at it tried it, they were surprised and said, "It's delicious!"

Actually, the butter I'm using this time isSpecially selected butter with low moisture content and high solidityWhat is it?

When you put it in your mouth, it doesn't have any unpleasant heaviness and the good buttery flavor spreads in your mouth!

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Next, a montage. Let's assemble the parts we made!

Use a ruler to divide the first baked biscuit into three 17cm pieces!

Layer the dough, chocolate, buttercream, and creme au beurre cafe with coffee added!

When layering, use molds to keep the shape intact!

After assembling, the finalGrassage!

We will finish it beautifully!

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The chocolate hardens quicklyTime race!

The trick is to finish it in fewer steps!

Finally, cut around it and shape it...

done! !! !!

During the class, we also learned a lot about the mindset of a professional!

When making something, always think about things like ``Is this what it tastes like now?'' and ``How much will this sell for?''

School is a place where you are taught. Workplace is where you make money.

That's why I always work while thinking about what will happen when I release it as a product.

We also talk about the movements in the field and the human resources needed in the field.

Chef Tsuchiya is a charismatic top chef in the industry who is also known as the "magician of taste."

The three hours of learning directly from the pioneers of the chocolate industry were extremely valuable for the students as well.

Thank you Chef Tsuchiya for your hard work!

YAMANOTEholds many special classes throughout the year.

At the open campus, you can listen to real student classes!

Check here if you are interested

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[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801