5-8 Sep 2022
Melbourne Convention & Exhibition Centre

Session Information

6-Sep, 10:15 - 11:00

Preparing And Making Vegan Chocolate Mousse

Bake Skills

Demonstrating the unique taste and texture qualities that Callebaut couverture brings to Chocolate mousse.

Presented By: Greg Burge. Greg is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).

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