Cooking Class: Extraordinary Chocolate Desserts
Sat, Nov 23rd at 7:00PM
Sun, Nov 24th at 6:00PM
Mon, Nov 25th at 11:00AM
Mon, Nov 25th at 6:00PM
If you love chocolate, then this fun cooking class is for you. Chef Roger will teach you how to make three decadent, elegant chocolate desserts. He’ll reveal the tricks to making divine chocolate. You’ll begin by preparing a creamy chocolate mousse, followed by a gooey molten chocolate cake. Then, Chef Roger will teach you the secret to making an airy chocolate soufflé. You’ll leave this class as a true chocolatier!
MENU
Chocolate Mousse
Molten Chocolate Cake
Chocolate Soufflé
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Date Night, Fun, Baking, Valentine's, Mother's Day
Reviews Guests Left For Other Experiences
Pauline
26 Jan 2022
Great teacher! Very passionate and Roger also created a nice atmosphere. I came alone but I felt as if I had class with friends PLUS learning knife skills while chatting!
Outside Reviews for Chef Roger
Avery G.
06 Jul 2021
Chef Roger is a professional through and through. He is a seasoned cooking instructor and anyone who works with him can tell! His teaching style is very approachable and he takes time to explain helpful techniques that will definitely help me in my own cooking for years to come. He is very friendly and a lot of fun to work with. I highly recommend Chef Roger to anyone in the NYC area.
Classically-trained and restaurant-proven, Chef Roger is an enthusiastic teacher of gastronomy with wild enthusiasm and remarkable range. His popular pop-up events, such as a traditional afternoon tea with all the trimmings, are favorites around New York City. As an instructor of various cooking classes around the city, Chef Roger shares wisdom and experience from his 20 years as a New York-based fine dining chef with student chefs of all skill levels.
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