The rocks were buzzing with life for the Smooth Festival of Chocolate, with chocolate lovers from all over the city and probably all over the world attending. Many stalls lined the streets, with vendors presenting their chocolaty goods and eager visitors buying them. Even though, it was interesting to just have a look around, one of my favourite parts was the Baci Chocolatier’s Quarters.
In the Chocolatier Quarters was the Baci stall, among others. We talked to the chocolatier at the Baci stall, who explained that the recipe of the Baci chocolate kisses was so secret, that the company in Italy send him the nutty insides from Italy, because even he as a representative isn’t allowed to know what’s in them. But to be able to demonstrate something to the visitors, he dipped the insides into melted chocolate, to show how the chocolate mantle is made.
My other favourite part was the Callebaut Test Kitchen Stage. We watched two demonstrations. One was from Jean Michel Raynaud, whom I have met before at “La Renaissance Patisserie” and Kirsten Tibbals from the “Savour School in Melbourne”. Both demonstrations were fantastic and made it look so simple and easy. Tibbals showed the audience, among other things, how to make our own marshmallows. However, I especially liked Jean Michel Raynaud’s demonstration. First, he showed the audience how to make a creme brulee and then he surrounded it by a velvet moose. Of course, the audience was able to have a taste of the creations and they were all divine.
All in all, the festival made for a fun outing![ngg_images source=”galleries” container_ids=”268″ display_type=”photocrati-nextgen_basic_thumbnails” override_thumbnail_settings=”0″ thumbnail_width=”240″ thumbnail_height=”160″ thumbnail_crop=”1″ images_per_page=”20″ number_of_columns=”0″ ajax_pagination=”0″ show_all_in_lightbox=”0″ use_imagebrowser_effect=”0″ show_slideshow_link=”1″ slideshow_link_text=”[Show slideshow]” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″]