Rococo has been running a chocolate school since September 2008. Some of the people who go along are professionals, like Abigail. Others are learning for their own enjoyment. And while today we had all girls together, quite a few chaps go along too.
I was amazed when we came to the end of the afternoon just how much I’d learned. Laurent is a great teacher – he not only knows everything about his trade but he also has a great enthusiasm that communicates itself to all his students. He knows all the little tips – like putting your hands in cold water before you handle the glucose, so it doesn’t stick, and keeping the piping bag vertical and not slanted, so that the chocolate builds a little ball instead of running out sideways.