Fri-Sat, 06-07 Jul 2018 | Hong Kong Convention & Exhibition Centre


Caramel Mousse Cake with Coffee Pudding and Hazelnut Coating


有關工作坊 About The Workshop


工作坊時間表 Workshop Schedule

日期 Date:6.7.2018 (星期五 Friday); 7.7.2018 (星期六 Saturday)

時間 Time:17:00-18:30


工作坊地點 Workshop Location

Chocosphere - Classroom A (展位Booth no.: A02)


票價 Ticket Pricing

預購票價 Pre-Show Ticket Price: HK$650

現場票價 At-The-Door Ticket Price: HK$700


工作坊導師 Workshop Instructor

King Poon (蛋撻皇子),擁有13年製作甜品的經驗。King先後於多間五星級酒店工作,亦曾於米芝蓮三星食府Bo Innovation任職甜品部主管。



King Poon has over 13 years of experience in pastry. He has worked in a number of 5-star hotels and was the Executive Pastry Chef of three-MICHELIN-starred restaurant Bo Innovation.

King then took on a freelance role to be the consultant of many restaurants and start-ups to share his expertise on new recipes, and has created a great variety of innovative desserts. Examples include basil, black pepper and pineapple cake, molten earl grey croissant etc.

King published his first book 'Easy Sweets' in 2015, sharing some of his best creations with readers in Hong Kong. He founded Dreamix in 2015.


工作坊內容 Workshop Description

咖啡榛子夾心配焦糖慕絲蛋糕 :軟滑咖啡奶凍配上焦糖慕絲,採用72%黑朱古力製作成榛子朱古力脆皮及皇冠裝飾,同學們可親自製作淋面,導師亦會講解朱古力調溫及製作技巧。完成後同學可帶走兩件製成品。



Caramel Mousse Cake with Coffee Pudding and Hazelnut Coating: Smooth and silky coffee pudding complemented with caramel mousse, topped with hazelnut chocolate crisp made from 72% dark chocolate, decorated with chocolate crown as finishing. Participants can practice coating, and King will also share techniques on using couverture chocolate. Participants can bring home 2 pieces of mousse cakes after the workshop.

This workshop is suitable for beginners and those who are interested to know more about couverture chocolate.



  • 每節工作坊為時1.5小時,包含材料、工具及食譜提供。工作坊內容將製作及帶走2個6吋蛋糕;放雪櫃內可存2-3日。

  • 請支持環保,自備食物盒。如有需要,也可向導師購買食物盒 (每個HK$10)。

  • 工作坊將主要以廣東話教授。

  • 每節工作坊名額12位。數量有限,先到先得。

  • 此工作坊適合年滿18歲之人士參與。

  • 預購票價包含一節工作坊的一份材料。一名成人憑門票可免費入場。

  • 即場工作坊門票包含一節工作坊的一份材料。請到展館5G內的主辦單位櫃台購買。

  • 工作坊現時於快達票公開發售。於6月20號起,所有已預先報名之人士,將有快達票專員聯絡閣下進行預先付款及領取門票。



  • Each session lasts for 1.5 hour with ingredients, equipment and recipe provided. 2 pieces of 6" cakes will be made during the workshop. The cakes can be stored in the fridge for 2-3 days.

  • For environmentally-friendly reasons, kindly bring your own food boxes. Boxes may be provided on site for a price of HK$10 per box.

  • Workshop will be conducted mainly in Cantonese.

  • Quota of each session is limited to 12. Tickets are on a first-come-first-served basis.

  • This workshop is available for adult aged 18 or above.

  • Pre-Show Ticket Price includes one set of material for the entitled workshop. Free admission of one adult aged 18 or above by presenting the valid workshop ticket.

  • At-The-Door workshop ticket price includes one set of material for the entitled workshop. Please proceed to the organizer counter in Hall 5G to purchase the ticket.

  • Workshops are available for sale via HK Ticketing now. Starting from 20 June, representatives of HK Ticketing will be contacting those pre-registrants for further payment and ticket redemption.

​​© Copyright 2018 | Salon du Chocolat Hong Kong

Tel: +852 2528 0062 | Fax: +852 2528 0072


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