Saturday 8th December at 1:15pm
Damian had 20 years of experience as a Head Pastry chef in a number of Michelin-starred restaurants before embarking on his own as a Master Chocolatier. He created a new way of making ganache with Spring water which allows the true flavour of the chocolate to reveal itself.
Damian will demonstrate a dessert based on his Eat London range based on London’s cultural diversity, in this case Chinatown: baked chocolate mousse with roasted peanuts, soy caramel ganache, and a ginger crisp.
Join us for what promises to be a unique, informative and delicious event. Tickets cost just £5 per person. To keep group-sizes small, we’ve limited numbers to 60 places. So please book now to avoid disappointment.