Tag Archives: learning

Chocolates, Twice Over

This has been a sweet week. Well, quite literally. Chocolates galore for me. No,  unfortunately relatives did not come visiting and bring me chocolates. It was work that took me closer to chocolates and am not complaining.

Mondelez  India Foods Pvt Limited, launched  Cadbury Dairy Milk Marvellous Creations just ahead of the festive season. The entire launch event was in tandem with the spirit of this product- fun and playful.

Available in two flavours, Jelly Popping Candy and Cookie Nut Crunch, kids are going to love it, as are adults like me. It is every chocolate lover’s delight. The packaging is so alluring that it compels you to pick up one. Irresistible.

Mondelez India introduces Cadbury Dairy Milk Marvellous Creations. Prashant Peres - Director - Marketing (Chocolates) Mondelez India launching the product (2)

It is quite different from the previous Cadbury Dairy Milk range, I assure you. With a quirky looking block and curiously shaped pieces of varying sizes made specifically for sharing, this chocolate spells a lot of fun for families and friends. The rounded pieces roll off the roof of your mouth, the chocolate melting away to leave the key ingredients to explode, as the contrasting sensations play off. The jelly beanies, gems and popping candy all infused in delightfully shaped bar, is what sets it apart.

 

Prashant Peres, Director – Marketing (Chocolates), Mondelez India,  told me “We are delighted to introduce global innovation like Cadbury Dairy Milk Marvellous Creations in India. Indian consumers now demand unique formats and eat experiences and given our global leadership in chocolate, we are well positioned to identify and bring some of our world leading brands to India. Our objective is to bring fun and excitement into the way Indians enjoy their favorite chocolate. The product combines exciting inclusions like gems, jelly and popping candy in an indulgent bar of milk chocolate that literally explodes in your mouth with every unpredictably delicious bite.”

As if I had not gorged enough on the Marvellous Creations, that Barry Callebaut Group, the world’s leading manufacturer of high quality chocolate and cocoa products,  decided to indulge me further.

It was the opening of their new, relocated Callebaut CHOCOLATE ACADEMY Center office in  Andheri East, Mumbai.

Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (4)

Oh what a sight to behold it was. State of the art equipment for chefs and culinary professionals to experiment, create and innovate with the most comprehensive and diverse selection of high-quality global gourmet chocolate products. The CALLEBAUT CHOCOLATE ACADEMY center in Mumbai is one of the company’s 19th chocolate training centers in the world and one of four in Asia Pacific.
“Callebaut is proud to have been a part of the chef’s community for over 10 years and we owe our customers in India for helping us build our business. We want to provide locals and visitors with the best chocolate making experience we can and we look forward to serving them even better in this state-of-the-art CHOCOLATE ACADEMY center and sales office,” said Dhruv Bhatia, Barry Callebaut’s Managing Director, India.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (1)
Chef Mane and Chef Ghosh demonstrated choux pastry and a white chocolate mousse using the Callebaut range. One can sure do wonders with this superior quality chocolate. They made it look so simple and effortless.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (6)
Amidst hot chocolate shots and a variety of decadent Callebaut chocolates, which simply melt in the mouth, the afternoon just flew.
The center’s offerings include a wide range of workshops, courses and demonstrations for professional customers in all sectors: chocolatiers, pastry chefs, bakers and other chocolate experts as well as culinary professionals working in hotels, restaurants and the catering business.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (21)
With budding chefs being able to learn more from the experts and experienced chefs being able to experiment with new creations using Callebaut’s wide inventory of high quality gourmet chocolate and cocoa products, this center is certainly going to be a sought-after haven for  professionals and enthusiasts working with chocolate.
Cheers! to chocolate and innovation.
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Master’s Class Vs Master Class

It was one of those weeks where I attended two Master classes by Master Chefs. But there was a world of difference in the learning outcomes of both. In the first one conducted by Chef Christopher Koetke, Vice President, Kendall College – School of Culinary Arts, Chicago, at Taj Mumbai, information and learning, was the cornerstone of the entire session, apart from being an interactive and enjoyable one. And yes, there was gourmet satisfaction too.

Chef Koetke, in fact jokingly remarked that he had compressed two years of culinary school syllabus for us in those two hours. And he was not far from the truth, as we did learn a lot. He acquainted us with knives and the art of cutting and chopping, butchery, how to make sauces, and of course Duck breasts, chartreuse of braised duck, and chow chow. What’s more, we learnt about wild rice and maple syrup too.

So engrossing was the session that I almost felt like enrolling myself in the Kendall College, school of culinary arts, one of the premier culinary-training programs in the USA.

The second one, The Magnum Master class, I daresay, was a tad disappointing as we learnt nothing, but merely indulged in mindless banter and futile conversation. Nothing substantial was imparted to us, participants. Considering it was conducted by Master Chef Kunal Kapur, I was hugely let down. More so, since one had braved rains and heavy traffic and made it to the venue. But I reallised it had nothing to do with Chef Kunal’s ability or calibre, but the poor structure and agenda of the Master class itself.

Product-Chocolate Truffle

Initially with three types of chocolate samples placed on our tables, I was hopeful that we would learn more about those and be taught to distinguish among those perhaps in terms of flavour, texture etc . Apart from being told about the percentage of cocoa in Belgian chocolate, nothing much was communicated to us. Of course there were uncalled for remarks galore by the giggly hostess.

Next we were told were going to learn how to make a sundae with Magnum, but hey presto Chef Kunal did a quickie with that too and we were then asked to make some sundaes ourselves in groups. Perfect, I thought. But after we finished, a somewhat enjoyable exercise, I thought the Master Chef himself would comment, give us tips, point out ways of bettering it. But nah! It was all over. We were done for the day. What had we learnt? Absolutely nothing. If it was meant to be a fun afternoon and I was clearly told so, no complaints, but c’mon don’t call it a Master Class. This made me reminisce about a coffee workshop with Phillips conducted by Kalyan Karmakar which we had enjoyed so much and learnt from as well.

The only bright side to that otherwise boring afternoon, was sampling the Magnum. Not that one was unfamiliar with it. The first crack, made me nostalgic about the time when I had first tasted one in Dubai, several moons ago. But now, the world’s most famous premium ice cream on-a-stick is available in three delicious flavours – Classic, Almond and Chocolate Truffle in Mumbai, Bangalore, Hyderabad and Bengaluru wrapped in the brand’s signature brown and golden packing. Priced at Rs.85,  I think it is affordable, considering it is decadent Belgian chocolate all the way.