Tag Archives: Gateau Chocolat

Valencia ~Sadaharu Aoki Style Entremet Cake~ Class*

4 Aug

 

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Our new class in August: Entremet Valencia ~ Sadaharu Aoki Style ~. Originally from famous patissier Sadaharu Aoki’s Valencia, this entremet cake has been modified to Caramel Factory style, to enable you to create a high-end French style cake at your home^^.

It consists of 5 layers; Biscuit dacquoise (with a hint of hazelnuts), Crunchy praline feuilletine, Chocolat mousse, Biscuit chocolat, and Orange cremeux. It’s a delicious combination of chocolate x hazelnuts x fresh orange.

You will be making this cake in a pair with 7″x7″ (18cm square) mold, and will be bringing back 9cm x 18cm size each.

 

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Another menu for this class is Gianduja Sable. This is a soft type of cookie sandwiched with chocolat praline. We will pipe the cookie into round shape and bake.

So for this class, we will enjoy the great combination of chocolat * hazelnuts, together with orange!

Here is the class schedule;

 

DATE:     August 18th (Thurs.) 11:00am-3:00pm – FULL

                 August 27th (Sat.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)

 

Sorry but currently both class is full. I will be scheduling another 2 classes in September, so kindly let me know if you are interested in!

Thank you so much and I look forward to hearing from you ^^*

 

Cheers,

Tomoko

 

 

 

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Class and other updates*

17 Mar

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Hi there!

It’s been a few months since I commented my last post ><… Sorry for my late updates and thank you so much for visiting this site meanwhile! I was also happy that so many of my students contacted me asking about the classes and caring for my condition. I’m doing fine^^. And I’m glad to inform you that I will finally be starting my classes again in end of April! I will be updating class schedules at the end of this month, so hope you can check once it’s out!

 

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New students are also very welcome! My classes are from beginners and it will all be hands-on workshop. I am limiting the class to 6 students only so the class will be held in intimate style! For the details of class fee & others, I will post together with the schedule!

 

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By the way, I went back to Japan in December to January and spent the New Year with my family. It was almost after 10 years… or more? since I spent my New Year back in Japan. I missed Japanese New Year, but was hesitant to go back in winter because it’s a little too cold there (and we barely had any winter clothes). My parents-in-law and my brother-in-law also came along! Fortunately this year was rather a warm winter and kids also had great fun without falling sick!

This snow photo is from Nagano. My daughter had been asking me to show her the real snow, so we arranged a trip to Nagano with my parents and my sister family. Yes, it doesn’t really snow in Tokyo!

 

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Our traditional New Year dish called “Osechi”. – at Karuizawa Prince Resort.

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I also tried many Christmas cakes and some festive foods,

 

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such as stollen and Galette de Rois,

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and visited my favorite pastisserie.

It was a great trip!

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This is Gateau Chocolat. It’s simple and nice. I’ve been baking with this recipe for almost 20years! I am looking forward to baking with you again @ Caramel Factory ^^.

 

Cheers,

Tomoko

 

 

 

 

 

 

 

 

 

 

 

White Gateau Chocolat* Brownie Tart*

2 Jul

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What does this cake look like?

It’s a White Gateau Chocolat Cake! As per literal meaning, this is a gateau chocolat using white chocolate. It’s a very unique cake so if you don’t know you might think it’s a cheesecake or something. It’s lighter and easier to eat than the gateau chocolat cake. We will put some apricot inside.

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Another menu for this class is Brownie Tart. Normally my class has main item and smaller item, but for this class both will be the main item!

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Tart and brownie – This combination is also rare but surprisingly it matches well! I like tart very much so the crunchy tart makes me don’t want to stop eating this brownie^^… the other day I had 3 slices in one go. oops! Of course you can bake brownie without this tart crust.

Here are the class schedules.

DATE:        July 14th (Sun.) 2:00pm-5:30pm —> 1 more seat left!

                    July 18th (Thurs.) 1:00pm-4:30pm

                    July 27th (Sat.) 11:00am-2:30pm —> FULL

FEE:            RM180 (RM139 for members)

*In case the class is full, I will put you on a waiting list.

To register for this class, please contact me at caramelmoko@gmail.com (Tomoko). Thank you and I am look forward to seeing you!

Valentine Special Class!

12 Jan

Gateau chocolat framboise

Valentine’s Day is coming soon! As I wrote in my earlier post, in Japan, this is a special day when ladies buy chocolates for men! It’s an exciting day for both boys and girls to choose the chocolate to give to someone you care for, and also to receive chocolate from someone you are fond of. The department stores and shops will be filled with various chocolate related items!

For me I have been baking chocolate cakes or cookies for my husband. It’s more personal and more tasty!?

So for this year Valentine’s Special Class, I will be teaching you 3 kinds of exciting cakes; Gateau Chocolat Framboise, Framboise Finacier and Chocolate Nuts Cookies!

今年のバレンタインレッスンは、ガトー・ショコラ・フランボワーズ、フランボワーズのフィナンシェ、そしてアーモンドの香ばしいショコラクッキーの3品になります!

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I have various gateau chocolat recipes, and for this class I’ll be teaching a rather light yet moist and delicious chocolate cake! This gateau chocolat can be both eaten warm and cold, but it actually tastes better the next day when the cake is settled well. You can serve it with simple icing, whipped cream or an ice cream! We will put lots of raspberry inside! Each of you will bake this in 6″ (15cm) mold.

 

ガトー・ショコラのレシピはいくつかあったのですが、軽やかなものか濃厚なものか迷った末、軽めで食べやすいものをお教えすることに致しました。

中にはフランボワーズをたっぷりと入れて☆

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Another recipe is Framboise Finacier, a raspberry butter cake! We will make the raspberry jam as well, and will bake the in lovely heart and flower shape.

もう一つ、フランボワーズを使ったレシピ、フィナンシェをご紹介いたします。簡単で美味しいフィナンシェにちょっぴり一手間加えて、フランボワーズのコンフィチュールとピスタチオ、皮付きアーモンドを飾ってバレンタイン仕様に可愛らしく仕上げます。

 

almond nuts cookie

And the third Chocolate Nuts Cookie, is a chocolate cookie with almond slices! I focused on “easy-to-bake” items for this Valentine Special class, so all the three items can be prepared quick and nothing complicated, I believe. And most importantly they taste nice^^! Let’s bake something nice for your loved one on Valentine’s Day!

最後に、欠かせないのがクッキー。サクサクアーモンドの香ばしいクッキーです。今年のバレンタインはぜひ、手作りスウィーツで心の篭った贈り物を作ってみませんか。

 

Here are the class schedules;

DATE:   January 20th (Sun.) 1:00pm-5:30pm —> FULL

                   January 26th (Sat.) 11:00am-3:30pm  —> FULL

                   February 8th (Fri.) 11:00am-3:30pm   

    FEE:       RM220 (RM169  for members) 

To register for classes, please contact me by email or sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you so much and I will see you soon!

Afternoon Tea Lesson*

19 Apr

Every once in a while I conduct Season Special Class! These are the special classes that you get to enjoy Japanese four seasons and other cultural events! In February we had Valentine Day’s Special and in March we had Hinamatsuri Japanese Children Day Special!

And for the month of April and May, it will be Afternoon Tea Special Lesson!

Here are the 6 items you will learn during this 5 hour course!

1. Scone

2. Sable Cookie

3. N.Y. Style Cheesecake

4. Gateau Chocolat (Chocolate Cake)

5. Panna Cotta (Blanc Manger)

6. Sandwich (Tuna & cucumber)

This time I focused on quick & practical menu, so that you can swiftly prepare them whenever you have guests coming to your house!

The photos are the image of this lesson, and we will be baking all the 6 items together. You get to bring back all the recipes and 2 persons portion of the afternoon tea sets!

During the tasting session at the end of the class, I’ll prepare Caramel Factory’s two popular flavor macarons and two types of teas.

Bring along your friend and enjoy this special tea lesson @ Caramel Factory!

    DATE:   Apr. 28th (Sat.) 10:30am-3:30pm

                   May 13th (Sun.) 10:30am-3:30pm

                   May 23rd (Wed.) 10:30am-3:30pm

    FEE:       RM220 (RM165 for members)


To sign up for the class, please contact us by email or sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). I am looking forward to hearing from you!!!

Thank you for always visiting our blog!

Valentine Day’s Special Lesson!

6 Feb

Valentine’s Day is just around the corner! This year why don’t you celebrate Valentine’s Day with your handmade sweets!?

As I talked in my earlier post, (Wow, I just realized that I’ve been writing this blog for more than a year…) in Japan Valentine’s Day is for men and women give chocolates to the men they like and care for.

So yes, all the ladies and girls that are reading my blog, why don’t you bake special Valentine’s day gift @ Caramel Factory for your loved one ^^!?

During our 5 hour special course, we will be baking following items;

1. Gateau Chocolat (18cm round x 1 whole cake)

This special chocolate cake uses Belgium dark chocolate (60% cocoa) with a hint of chestnut paste specially brought from Japan! We will also put hazelnuts and cranberries inside. This moist chocolate cake can be enjoyed two ways – right out of the oven and after being put in the chiller.

ガトー・ショコラ (18cm丸型x1台分)

ベルギー産カレボー社のダークチョコレート(60%カカオ分)をふんだんに使用したリッチなチョコレートケーキです。 隠し味に和栗のペースト、また、ヘ-ゼルナッツとクランベリーを織り交ぜた極上のショコラケークをお学びいただきます。 焼きたてはもちろん、冷やしてもとても美味しいケーキです。

2. Galette Chocolat (6cm round x 7pcs)

This rich chocolate cookie uses Belgium dark chocolate (72% cocoa). There is “no egg” used in this cookie! So you can enjoy the pure taste of rich chocolate with a hint of French guerande salt. It is so rich that this cookie is not meant to be eaten one after another, but should be preciously eaten one piece at a time with a cup of coffee!

ガレット・ショコラ (直径6cm x 7枚)

ベルギー産カレボー社のダークチョコレート(72%ココア)をたっぷりと生地に使用したガレットです。 卵不使用、チョコレートとバターがメインで、1枚でも十分に食べ応えのあるガレットです。 フランス産のゲランドのお塩をまぶし、甘くビターなチョコレートの風味と塩味とのコントラスト、そしてざくざくとした食感をお楽しみいただけるガレットに仕上げております。


3. Chocolat Finache Orange

We will bake another kind of chocolate cake with a hint of orange taste. Do you know that chocolate and orange are a good match? We will use cocoa from Belgium for this cake!

ショコラ・オレンジ・フィナンシェ:

もう1品、オレンジ風味のショコラフィナンシェをお学びいただきます。 こちらもベルギー産カレボー社のココアを使用したリッチなフィナンシェです。

Of course, at the end of the course you get to bring all of the items back home in a cute box^^!

This lesson has a lot of high quality ingredients and also some of the rare items that is difficult to get here. I will also be using my favorite *secret recipes! So I highly recommend this class to you all!

Here are the class schedules;

DATE:  February 11th (Sat.) 9:30am-2:30pm Full

                   February 12th (Sun.) 10:00am-3:00pm

     FEE:       RM250  RM162/class

If you are interested in joining the class, please email/sms me. Thank you and I look forward to hearing from you!!!

caramelmoko@gmail.com

012-352-3106 (Tomoko)

Chestunt season is here!

10 Oct

In Japan, there is a saying Shokuyoku no Aki –Autumn. A season for good appetites.”

There are many delicious seasonal foods and fruits in autumn such as sanma (pacific saury), kuri (chestnuts), kaki (persimum), apple, pear, grapes and so on. So this is an exciting season for the food and pastry lovers!

The other day I made kuri no shibukawani” (栗の渋皮煮), japanese style chestnuts in syrup. This is rather a difficult thing to make, so not so many people (even the baking lovers) intend to make on their own. I myself just used to buy them, but since I cannot get them in Malaysia^^; I decided to make on my own.

It takes about two days to make and your fingers ache from peeling off the hard chestnuts skin. ouch! The inner skin has to be remained (otherwise the value will drop), so you also have to be careful both in peeling and boiling process. That’s probably why the chestnut pastries like mont blanc are valued in Japan.

With the shibukawa ni I made, I baked Gateau Chocolat et Marron. I also used marron cream inside to make the cake moist and rich in taste.

Yummy~…^^

It tasted so good that it was worth making shibukawa ni on my own!