The Art of Chocolate Making with
Chef Olivier Vincenot Corporate Chef Foodhall
at Foodhall @ DLF Saket
New Delhi: The ultimate gourmands paradise, Foodhall @ DLF Saket hosted a special chocolate making workshop with Chef Olivier Vincenot , Corporate Chef at Foodhall, who transported the attendees to the wonderland of fruit and nut chocolates. Chef Olivier, displayed his culinary skills and ensured a chocolatier out of everyone who attended this live demonstration.
Chef Olivier, rustled some of the most delicious flavors of chocolates,Truffles Mocha: (Ganache), Fruits & nuts Mandian, Chocolate mousse and Chocolate almonds, to name a few of the sinful indulgence.
The event witnessed Chef Olivier Vincenot sharing his secrets and techniques of making perfect chocolate through various applications like tempering, moulding and decorating chocolates. The guests enjoyed themselves as they spent a fun afternoon honing the chocolatier in them. .
Truffles Mocha: (Ganache)
Whipping cream 35% 150 gr or 1/3 cup + 1 table spoon
Glucose syrup 12 gr or little less than 1 tea spoon
Dark chocolate 54% 245 gr or 3/4 cup
Nescafe powder 9 gr or 1 tea spoon
Butter unsalted 30 gr or 1 table spoon
Cocoa powder OR icing sugar to roll the truffles in.
Keep the butter at room temperature as well as being cut into small pieces.
Place the chocolate into a bowl.
In a sauce pan, place both the liquid cream and glucose and bring to the boil over medium heat; then pour over the chocolate.
Stir until the chocolate has fully melted and then add the butter, stir again until the butter has fully melted. The Ganache should have a shiny finish. Place in the fridge to set.
Using the finger roll in your hand a quantity of ganache to make a ball, usually marble size, and then roll the balls into either cocoa powder or icing sugar.
Caster sugar 100 gr or 1/2 cup
Water 30 gr or Table spoon
Whole eggs 90 gr or 3 No’s
Egg yolks 60 gr or 2 No’s
Dark chocolate 70% 240 gr or 1 cup + 1 table spoon (Couverture chocolate)
Melt the chocolate over a bain-marie and keep warm aside. (36C to 40C degrees)
In a mixing bowl, whisk both whole eggs and yolks till slightly fluffy; while doing that also have the caster sugar and water come to 118C into a sauce pan over medium heat and pour over the whisked eggs; carry on whisking until the mix has cooled down. (Sabayon)
Whisk the whipping cream to a soft pick, and pour a fifth into the warm melted chocolate which at this stage should be removed from the bain-marie, mix together nicely.
Then fold in the sabayon into the chocolate until nicely mixed, do not beat, and fold in the whipped cream.
Pour the mousse into glasses, cup, and bowls and set in the fridge.
Can be decorated with fresh strawberries or any other fruits, or just cocoa powder, icing sugar, or even small heart made of icing.