MASTERCLASSES
49 culinary masterclasses from the best chefs of Ukraine
OfflineHardAged Cheeses: The Art of Maturation — Vira Polonynska
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Nazar Syrovar
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Oleksandra Molochna
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Hryhorii Bryndzianyi
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
RecordedHardChocolate Tempering: Shine and Snap — Yuliia Bobova
The science of cocoa-butter crystals: a perfect gloss, a ringing snap and proper setting. The foundation no chocolatier can skip.
OnlineHardHandmade Chocolate Truffles — Yuliia Bobova
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Denys Triufelnyi
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
RecordedHardChocolate Tempering: Shine and Snap — Denys Triufelnyi
The science of cocoa-butter crystals: a perfect gloss, a ringing snap and proper setting. The foundation no chocolatier can skip.
RecordedHardChocolate Tempering: Shine and Snap — Viktoriia Praline
The science of cocoa-butter crystals: a perfect gloss, a ringing snap and proper setting. The foundation no chocolatier can skip.
OnlineHardHandmade Chocolate Truffles — Viktoriia Praline
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
