I had the opportunity to experience a fabulous event hosted by My Gourmet Kitchen in association with Fabelle Exquisite Chocolates, ITC Gardenia, Bangalore. To get a first hand demonstration and understand how to make brilliant chocolate recipes. I was so excited, to be a part of such a culinary delight as it had two words associated with the workshop – ‘Gourmet’ and ‘Chocolate.’ Now this is definitely fail proof – No one can resist the thought of working with rich Cocoa, more so relishing the end result.
All of the ladies, who participated looked dapper and were all eyes on the Master Chocolatier Ruby Islam, who is the Head Chocolatier at Fabelle. She had so much passion, and enthusiasm. During the session, she shared her love for chocolate and a couple of sweet secrets to ensure the chocolate recipes we made turned out great. She shared with us how she ended up becoming a Chocolatier, and working her way up the ranks, this was just fascinating We were all mesmerized by not just the chocolates lying around, but how Ruby paid detailed attention to mixing the ingredients and made everything look so easy!
The Perfect Afternoon Pick-Me-Up – A shot of Warm Cocoa
There is something magical about a hot cup of Cocoa, no matter what time of day or season. Ruby used in house Fabelle Ghana Milk Chocolate & 64% Dark Chocolate. And Madagascar vanilla bean to spruce up the flavour.
White Chocolate Cheese Cake
Now all of us on a new high! Ruby got the ball rolling, to prepare White Chocolate Cheese Cake. The ingredients used were Almond Flour, Refined Flour, Cocoa Powder and unsalted butter along with fine sugar. For the Ganache, Ruby used Philadelphia style cream cheese, Fabelle white chocolate, Elle et vire cream and condensed milk along with pinch of sea salt.
I personally love cheesecake and this was so tempting to watch. The best part for me was the easiest the TASTING! As you can see the perfect Ganache. This smooth creamy satin frosting was tempting, added on top of the cake was too absolutely divine.
Dark Chocolate Ganache
For this, Ruby used Fabelle Madagascar Chocolate about 67.4%, Elle et Vire Cream 35%, unsalted butter and liquid Glucose. This dish needs about 24hours of crystallization, so its not a ready to eat dish. Dust Cocoa as desired! Tip – do not mix whilst chocolate begins to melt, allow it to melt on its own.
Tiramisu (Rum Based)
For all the Tiramisu lovers, the highly anticipated dessert of the day, was the Tiramisu, rum based. This was the icing on the cake, prepare to drool! Ingredients used – Mascarpone Cheese, Elle et Vire whipping cream, castor sugar, eggs, gelatine, cold water, freeze dried Arabica Coffee, Hot water, Ladies Finger, Cocoa Powder and mainly or optional Rum. Whilst mixing the ingredients, Tip – care must be taken whilst whisking the mix continuously as the eggs curdle very easy.
Douse the ladies finger with Rum (lots of it, as the audience asked to pour more and Ruby seemed obliged!)Tip – biscuits need to be nicely soaked, ensure no crunchy bits, and do not make it soggy. Repeat the same with Coffee, and Macarpone.
Layer the rum soaked biscuits carefully and pipe the Tiramisu cream over, place layers of those biscuits dipped in coffee and repeat another layer with Mascarpone. To garnish add cocoa power.
The session ended with a fabulous lunch at the Cubbon Pavilion, this gave each of the ladies to network. I am sure each one of us was thrilled to go back home and try out each of the recipe Ruby had conjured up.
About My Gourmet Kitchen
Namrata Bhatia and Vatsala Bagla are the two enterprising women behind the creation of an exclusive and niche club called My Gourmet Kitchen, that seeks to enhance gourmet skills whilst you enjoy a luxurious experience at the finest venues with highly curated and private demonstrations with leading Chef’s across Bangalore. Even though they are just over 6 months old, they have already set a name for themselves in the city and across India. These private demonstrations are more like a tete-a-tete if you will, where the women enjoy their afternoons learning to prepare the best dishes followed by scrumptious lunch or high tea thereafter. If you wish to participate in their events, follow them on their Facebook page, these events are posted closer to the date, so follow and stay tuned.
Fabelle Exquisite Chocolates is part of the new line by the FMCG group ITC. The boutique store is housed at ITC Gardenia, Bangalore. Fabelle has already set its name in the high end luxury chocolate segment across India.The interiors are a mix of browns and gold. The books and lovely seating arrangement make it worth your while to laze whilst you enjoy some of their signature chocolates and hot chocolate off the menu. Fabelle boasts of its finest cocoa which is sourced from Ghana to Cote D’Ivoire, Madagascar to Santo Domingo, Venezuela to Sao Tome. Each bite promises to a delight, inspired by mystical elements of nature – Earth, Water, Fire, Air and Wood. Their master chocolatiers, as they are highly referred, have perfected the art of making fine chocolate.
I am no Chocolate Connoisseur, but like everyone, I love a perfect treat now and again. A dark cocoa is actually good for health, so that is a good excuse as any to gorge on these finer things in life. Let me know what your favorite chocolate dish, leave your comments below, would love to hear your thoughts!
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**Disclaimer: Even thou the invite was complimentary, all views expressed are my own.