CEO & PASTRY chef
Chocolate shortcake: light in texture, deep in chocolate
#chocolate #shortcake #dessert
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The texture of the cake is light, but not the chocolate flavour. By using chocolate whipped ganache, you can taste deep dark chocolate.
The balance between the heavy chocolate flavour from the insert cream and the lightness of the chocolate genoise creates an amazing contrast.
Look at the use of the microwave genoise – simple but effective. It’s an extremely handy technique to have under your sleeve.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
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Always wanted to make these Korean style cakes after my visit to Seoul several years ago. finally found a proper course where I could actually learn everything. Still working on my skills and hope I will improve soon.