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A Lesson In Molecular Gastronomy – Desserts

We’ve added a few new classes to our fall repertoire!

Here is a brief description of one of our new favourites: A Lesson In Molecular Gastronomy – Desserts


In this two-hour, hands-on workshop discover the mysteries of the new “modernist cuisine” movement. Learn new and delicious ways to manipulate food products, presenting them in new forms on your plate. This includes Caviar Bubbles which topped our latest creation: the world’s most expensive cupcake.

Utilizing cooking techniques such as Spherification, Powderizing, Gelification and Air and foams we will create new and exciting dishes to tantalize the senses.

We will familiarize you with ingredients such as sodium alginate, agar agar and Tapioca Maltodextrin.

All participants will receive a set of recipes used in the workshop; and as always, everything is included  in the cost (ingredients, tools and supplies).


We hope you join us on September 25th from 7-9pm for the first class!

Stay sweet,

Team Le Dolci



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NEW CLASS: Molecular Gastronomy Desserts

Molecular Gastronomy Desserts
Discover the secrets behind creating edible Champagne caviar bubbles, rainbow foam, and more in this new class taught by Chef Devonne. You’ll learn how to combine science and cuisine to create one-of-a-kind desserts. $80/person
Learn more about molecular gastronomy here.

  • Thursday, September 25, 7-9pm
  • Saturday, October 4, 10-12pm
  • Thursday, October 23, 7-9pm
  • Saturday, October 25, 10-12pm