This year at Maitland Aroma, The Flavour Stage will host expert chocolatiers, roasters and baristas demonstrating the different aspects of chocolate and coffee and the production and preparations techniques used.
Attendees will have the opportunity to learn tips and tricks to use at home.
|10.15am – 11.00am||TAFE NSW||Airbrush Tips and Tricks for Modern cake Decorating|
|11.15am – 11.45am||The Cunning Culinarian||Peruvian Chocolate Espresso Mousse with Chilli and Lime|
|12.00pm – 12.30pm||TAFE NSW||Hand Rolled Chocolate Truffle|
|12.45pm – 1.15pm||Myrtle and Pepper Fine Chocolate||An award winning Chocolate Bonbon Creation|
|1.30pm – 2.15pm||TAFE NSW||Modern Coloured Chocolate Croquembouche Showpiece Extraordinaire|
|2.30pm – 3.00pm||The Whistler||The Whistler’s Espresso Martini and Cocktail Masterclass|
|10.15am – 11.00am||TAFE NSW||Hand Moulded Flower-Power Chocolate Masterpiece|
|11.15am – 11.45am||Hunter Beer Co.||Chocolate and Beer – A Winning Combination|
|12.00pm – 12.30pm||TAFE NSW||Fully Loaded Chocaholic Fantasy Cake|
|12.45pm – 1.15pm||Dragonfly Foods||Chocolate and Marshmallow Six Ways|
|1.30pm – 2.15pm||TAFE NSW||Coffee and Cream Semi Naked Floral Cake|
|2.30pm – 3.00pm||The Cunning Culinarian||Belgian Chocolate Mousse|
Presented by TAFE NSW, The Workshop is perfect for those keen to try things first hand.
The Workshop features three hands on workshops each day, where, guided by expert teaching staff, participants will learn piping skills, decorating tips and tricks, flower modelling and up to date presentation techniques to create their own Extreme Cup Cake.
Participants must be 16+. Participation is free, however spaces are limited. To register for a sessions, visit the TAFE NSW stand located adjacent to the Flavour Stage.
Session times (both days):
- 11.30am – 12.15pm
- 12.30pm – 1.15pm
- 1.30pm – 2.15pm