Chocolate workshop for Chocolate Lovers.

Chocolate  is the the ultimate indulgence and who says no to chocolate. The ultimate gourmands paradise Foodhall at DLF Place, Saket hosted a special chocolate making workshop with Chief Olivier Vincenot, Corporate Chief 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.

Foodhall, a premium lifestyle food superstore it is  Future Group’s ambitious venture, is also a pure gastronomical delight. Latching on to the love for global cuisines, Foodhall is an answer to every foodie’s inner epicure. Launched in May 2011, Foodhall is a one-stop destination for a well traveled urban consumer who understands the nuances of gourmet cooking. An eye-appealing exotic store captures the novel concepts from around the world on one platter. With an aesthetic mix of Indian flavors with the west, this specialty store is a den of discovery – of the finest global foods and ingredients.

Chief Oliver Vincenot displayed his incredible skills of moulding, preparing and decorating the chocolate.


Here are some recipe of some chocolate delicacy:-

Chocolate mousse:

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)

Whipped cream 35%      320 gr or 1 cup + 1/4 cup (Elle&Vire)


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.

Tips: 1. Let the chocolate set properly.

2. Use proper measurements of the ingredients.


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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.

Tips: 1. Let the Chocolate set properly and be hard to work it into small chocolate truffles.

2. Do us flat plate or any other flat utensils while covering the chocolate truffles with                       cocoa powder.

3. Do remove the excess  cocoa powder of the truffles, or else it will leave a bitter taste behind.

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