The classes focus on gourmet sweets.
A Borders-based pastry school has launched a new workshop to help chefs create gourmet dessert menus
The sessions at the Cocoa Black Chocolate and Pastry School in Peebles cover menu design and content based on a restaurant’s clientele, price point and the use of seasonal and local ingredients. Ruth Hinks, the pastry chef and chocolatier behind Coca Black, said the three-day workshop aims to bring “excellence and consistency” to gourmet dessert menus for restaurants and hotels at all levels.
