Former World Skills winner Torrent, who started his career working with Heston Blumenthal, will show participants how to create some exciting and innovative desserts using Barry Callebaut chocolate during the masterclass, which will air live on BigHospitality on 23 March from 3pm.
Hosted by Alan Murchison, the live event promises to give an insight into the best ways of working with chocolate and inspire ideas for dessert menus and petits fours.
Participants will also be able to pose questions direct to Torrent after his demonstration and receive answers in real time.
Attendance for the interactive online masterclass is free, but you must register to be able to view it. All those who register in advance will also be entered into a draw to attend the masterclass in person.
You can register here
Torrent is currently pastry chef consultant to Waitrose and has helped develop a number of desserts including the Heston Blumenthal Black Forest Buche and his Popping Candy Tart.
Barry Callebaut has also produced an Essential Guide to Chocolate, which is out today. For top tips on working with chocolate in advance of the masterclass, including how to store and temper chocolate, presentation suggestions and recipes, you can download the guide here.
