The class took place at Foodhall, Saket and what I really liked was the way everything was planned out. Printed recipes were placed on table with notepads & pens. All the ingredients to be used, were already measured and placed on the counter (where the demo was to take place).
The class began on scheduled time and we learnt 4 new recipes. My personal favorite was Fruit & Nuts Mandain- it was so easy and quick, this one I am definitely using for Diwali gifting (:p). Other recipes demoed were- Truffle Mocha, Chocolate Mousse and Chocolate Almonds.
Fruit & Nuts Mandain
The class was quiet entertaining as the chef was quiet a comic and lifted up the momentum of the class (whenever required) with his witty comments. Apart from the recipes, what I really liked were the tips he shared. Being an Amateur baker myself, I felt these are quiet useful and thought of sharing them:-
1. Always make sure the bowl used for melting chocolate is dry. Water makes chocolate hard, so always towel wipe the bowl before using it.
2. There are 3 types of chocolates- Dark, White and Milk. Chocolate compound is not real chocolate (I have been using compounds for desserts, so this was quiet surprising for me).
3. After melting the chocolate, when you place the bowl on the counter, make sure there is towel placed under it, else the heat of the bowl will make the counter hot and not an ideal condition to work.
4. When your pour chocolate on a tray, cover the tray with cling wrap first and then pour it. Sometimes trays have small particles which are not visible to human eye, cling wrap on the other hand is generally more clean & hygienic.
5. Never eat chocolates straight out of the fridge. Let it rest for 10 minutes in room temperature and then consume (it’ll taste better).
So it was quiet an interesting class with some easy recipes to some really useful tips, this masterclass is a must for all beginner level chocolatiers! Come discover the chef in you! 
Me with Chef Olivier Vincenot.
