A glorious day in London yesterday. Is summer finally here?
Arrived at The British Museum
Invite & brief agenda
10.00 – 10.05 Welcome
10.05 – 10.35 Trends in the Market
10.35 – 11.05 Sustainability
11.05 – 11.35 New product update
11.35 – 12.00 Speech by Sascha Kindred, OBE and 6 time paralympic champion
12.00 – 13.15 Lunch and time to explore museum
13.15 – 13.45 Alcohol in chocolate with Thierry Dumouchel
13.45 – 14.15 Legislation
14.15 – 14.45 Cocoa Market update
14.45 – 15.30 Social Media
15.30 – 15.45 Close
16.00 Departure
Tasting Chocolates on Arrival
Arrived just in time for speech by Sascha Kindred, OBE and 6 time paralympic champion. Very moving & surreal to chat with him later on.
London 2012 Olympic and Paralympic Games medals
On display Until 9 September 2012 at The British Museum
Want to say a big Good Luck to Team GB this year for Both the Olympics & Paralympic Games!!!!
Had to have a little back track on new products & moulds by Julie from Barry Callebaut here were my favourite.
NEW: Cara Crakine Ready to use caramel milk chocolate filling with toasted biscuit and an authentic caramel taste. (very tasty)
NEW: Zéphyr™ A new generation of white chocolate:
Zephyr
- Perfect balance of whole milk and cocoa butter provides outstanding roundness
- Product meets growing demand for less sweet and more fluid white chocolate
- Available now for pastry chefs and confectioners in 5kg Pistoles™ box
Passion Fruit and Coconut Bonbon Recipe
Very Excited about using my sample….
NEW: Chocolate Moulds
New Moulds
Sorry not the best Photo.
I really liked the sloping pyramids with a 5g filling nice for a restaurant petit four to finish a meal. Will try get the codes and add to this post.
Next up a small talk & Tasting on Alcohol in chocolate with Thierry Dumouchel.
It was handy just having done a course on Shelf life a few weeks ago as I was able to keep up with all the technical AW content info. But in a nut shell using alcohol in your ganache is one factor that will help to extend your shelf life even more so if Alcohol concentrates are used as they contain less water allowing you to use less and obtain a nice balance in flavour.
Next up Legislation- very informative & nice to see I didn’t fall asleep.
I had to cut the social media short as I had to get the train back to Cambridge to pick up my boy.
Finally the Goody bag!
Books in the goody bag
- Zephyr sample – Looking forward to using
- Barry-Callebaut Scrapers
- Book “A World of Chocolate” world Chocolate Masters
- Magazine “A Guide to the Finest Belgian chocolate”
Both the book & Magazine contain a selection of recipes from Pastry chefs & Chocolatiers from around the world. Were a nice read on the way home on the train.
Hope to be using one or two of the recipes for tasting chocolates at my next SOSA Demonstration at Westminster in June as some of them contain a few SOSA Products. (I still have a few spaces on the course).
Looking forward to doing a demonstration at the Chocolate Academy again next year….
For more information:-
