We were invited to the Afternoon Soiree a launching of enchanting sweet and pleasures [read more to find out ;)] event last Friday, along with other bloggers and media. We’ll give you some highlight from the event, but before we went further let give you a bit background of Valrhona and Bakerzin.
Valrhona is a premium chocolate manufactured in the small town of Tain-l’Hemitage, It was founded by Alberic Guironnet, a French pastry chef in 1922. Valrhona is one of the leading producers for dark chocolate and their products are widely used in Michelin Restaurants. While Bakerzin as one of Boga Group member (ehem my family’s favorite fnb group, grandma ‘s favorite for tea time, sis’s favorite pepper lunch and daddy’s favorite xiao long bao) which is also the holding company for Shaburi, Kintan, Pepper Lunch, Master Wok, Paradise Dynasty, Paradise Inn and their latest Onokabe. Boga currently operates 130 outlets, and expecting to grow 10 more outlets by the end of 2017.
Bakerzin in collaboration with Valrhona Chocolate present to
you Tropical Duets themed dessert, a combination between chocolate and fruits with
3 main stars ALOHA, HULA and BANANAZ. You can find them since 17th
February 2017 in all outlets. I just notice it’s a pretty date to launch the
menu while I’m writing this post ;) While we were waiting for the event they serve us some light bites and drinks, we recognize Bolognaise in Vol Au Vent, mini Beef Pizza and mini chocolate eclair. You can order their light bites for your upcoming event ;)
The event took place in Bakerzin Plaza Senayan, attended by Boga
Group executives, Valrhona team and Executive Pastry Chef Valrhona Asia-Pasific
Maxime Danguillaume along with media. Besides the launching of Topical Duets
there is also a special cooking demo by Chef Maxime.
He was showing us how to make chocolate puree, the one that is used for ALOHA and BANANAZ. All we need is milk, egg, sugar, chocolate and butter. He explain that working with chocolate require understanding the temperatures, because to make the perfect puree the milk has to be at 82 to 84 degree Celsius before adding the chocolate and after that you have to let it cool down at 35 degree before adding butter. Fun fact, Chef Maxime studied engineering in university and he learn about pastry in a year and it has been 3 years since he started. He’s a pastry genius! That’s frickin talent.
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| Bolognaise in Vol Au Vent |
He was showing us how to make chocolate puree, the one that is used for ALOHA and BANANAZ. All we need is milk, egg, sugar, chocolate and butter. He explain that working with chocolate require understanding the temperatures, because to make the perfect puree the milk has to be at 82 to 84 degree Celsius before adding the chocolate and after that you have to let it cool down at 35 degree before adding butter. Fun fact, Chef Maxime studied engineering in university and he learn about pastry in a year and it has been 3 years since he started. He’s a pastry genius! That’s frickin talent.
After the demo he also give us some sampler so we can taste how does the puree taste like.
During the event Jeremy, Valrhona PR representative told us
that Valrhona brand is taken from the word ‘valley’ and ‘rhone’. Rhone is one
of the river in France. He also explain that Valrhona chocolate is dedicated to
pastry chef, you can also find it at the airport or at premium supermarket as
well. Jeremy also told us how to enjoy chocolate (while we were trying Valrhona Dark Chocolate and Milk Chocolate), point taken we should let it
melt under the tongue instead of chewing it.
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| Aloha - 45k |
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| Aloha - 45k |
From Tropical part of Ghana, Nyangbo Chocolate was taken and used as the main ingredients for this cake. Combining Nyangbo and Passion Fruits that Aloha. The chocolate it self is bittersweet and at the first bite you will feel that strong Passion Fruits flavor. For the base cake, the texture feels like a crunchy brownie.
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| Hula - 45k |
Opalys Chocolate is a white chocolate that is less sweet and combined with lemon and Cardamom. The cake itself is light, airy and crispy. At your first bite you will taste ginger bread flavor, the ginger flavor comes from Cardamom, which happen to be part of the ginger family.
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| Bananaz - 45k |
Obviously the user banana for Bananaz cake. They used 'Pisang Ambon' to be exact. For Bananaz chocolate used is Valrhona Dulcey. It’s a blond dark chocolate!
Never heard of it? Yea me neither.. From what I taste I can feel caramelized
biscuits, strong caramel aroma but less sweet. This one is my favorite
chocolate btw (just incase you.. yes you the one who read this want to buy me some :p) At first bite you will feel the sweetness from the banana!
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| Hula (top) & Bananaz (bottom) |
If you are more to a fruity person go for ALOHA and BANANAZ. If you are more like a spice person go for HULA, the prettiest of them all and also the lightest.
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Email: bestfoodjkt@gmail.com
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