Unmeltingly irresistible
The new Swiss chocolates are not only heat-resistant but also low in calories
CHOCOLATES that melt into a gooey mess at the bottom of a bag on a sweltering day are one inconvenience that people living in the warmer parts of the world know all too well.
But this may soon be a thing of the past, thanks to a firm in the chocolate-loving Switzerland where chocolate is serious business.
The Barry Callebaut firm, a key player in the chocolate business, is developing a variety that withstands temperatures up to 55°C (131°F) before melting. Even better, it is low in calories.
"In India, consumers don’t eat a lot of chocolate today, and there are logistics issues in the distribution of chocolates," said Hans Vriens, who is the firm’s chief innovation officer.
"As the chocolate melts, the package doesn’t look very good any more."
Switzerland exported some 111,494 tonnes of chocolate worth 924 million francs (RM3.043 billion) in 2008 and another 73,475 tonnes worth 894 million francs (RM2.944 billion) was sold at home, according to Chocosuisse, the Association of Swiss Chocolate Manufacturers.
The biggest export destinations are Britain, Canada, France and Germany.
Though already the world’s biggest cocoa supplier and chocolate maker for giant clients such as Nestle and Hershey, Barry Callebaut, like other chocolatiers, is constantly working on innovations to entice new clients.
The heat-resistant chocolate, which the firm has dubbed Volcano, is aimed at "markets that don’t have good cooling chains or warmer temperature markets like China, India, southern Europe, southern United States and Latin America", said Vriens.
Heat-resistant chocolate in itself is not new. It has been a standard issue of both the Swiss and the US armies, but it has never been produced on a commercial scale.
Vriens said that Volcano, which would melt on contact with saliva and has a "crunchy" texture, differed from the army version as it’s made with the usual cocoa butter, unlike the military issue which substitutes vegetable fats for this key ingredient.
While experimenting on the heat-resistant aspect of Volcano, the research team stumbled upon a welcome side effect – fewer calories.
The goal, however, is to maintain the taste of regular chocolate. "There’s no point sacrificing taste for lower fat or sugar ... The trick is lower calories without people noticing," said Vriens.
Another of the firm’s aims is to produce what Vriens called "healthier" chocolates that preserve some of the 230 out of 700 natural components found in cocoa beans that carry health benefits.
One of these is theobromine, a substance that acts similarly to caffeine, and phenylethylamine, which acts like an anti-depressant.
"It’s a known stimulant," Vriens said, referring to phenylethylamine. "You can preserve it and then you can make ‘happy’ chocolates."
While the race is clearly on for new chocolate products, most firms treat research like industrial secrets.
Nestle, the world’s biggest food company, said for "competitive reasons, we are not able to provide details about current research and development activities".
Simon Robertson, Nestle’s research and development manager for chocolate, confectionery and biscuits, however, hinted that priorities include "pleasure of chocolate, healthier options, as well as more affordable options in some markets".
And in a testament to chocolate as truly big business, he said Nestle will soon open its first research and development facility "entirely dedicated to the development of premium and luxury chocolate".
"It will bring together both internal and external know-how of international chocolate-making professionals such as top confiseurs, sensory experts and packaging designers," he said.
Independent Swiss chocolatiers, meanwhile, are taking a wait-and-see approach to such industrial innovations as heat-resistant chocolate.
"I need more information about it. I will not buy a product if I don’t know what exactly is in it and how exactly it was made," said Roger Rohr whose grandfather started the Geneva-based Chocolats Rohr in 1936.
He fears it could involve a "complete denaturing" of chocolate. "It is very important for me to be able to tell my clients that what we are offering are made from ingredients that are as natural as possible," he said. – AFP
Tuesday, August 18, 2009
Sunday, June 21, 2009
Cocoa's `mind altering' experience
2009/06/21
Cocoa's `mind altering' experience
By : Rajen M.
According to scientists the naturally occurring compounds in cocoa known as flavanols helps to keep the brain healthy and prevents decline and dementia.
THERE is a new Harvard Medical School study that suggests that cocoa is good for your brain function. It may help make you more alert, feel good and improve memory.
You might ask:
Can cocoa extracts make you more alert?
Can cocoa make you smarter?
Can it make you learn faster?
Can it boost your memory?
Can it boost your brain?
Yes, cocoa can do all these, you better believe it.
It seems that cocoa flavanols -- the unique compounds found naturally in cocoa -- can actually increase blood flow to the brain.
This information comes from new research published in the Neuropsychiatric Disease and Treatment journal earlier this year.
The researchers suggest that long-term improvements in brain blood flow could impact higher brain function like learning and memory. It may even one day help patients with memory loss.
In a scientific study of healthy, older adults aged 59 to 83, Harvard medical scientists found that study participants who regularly drank a cocoa flavanol-rich beverage had an eight per cent increase in brain blood flow after one week, and 10 per cent increase after two weeks.
In this first-of-its-kind study, the researchers found both short and long-term benefits of cocoa flavanols for brain blood flow.
When the flow of blood to the brain slows over time, the result may be structural damage and dementia. Scientists speculate that maintaining an increased blood flow to the brain could slow mental decline.
A number of scientific studies suggest that some types of cocoa contain substances that could enhance blood flow in the brain and improve brain function.
An international panel of scientists presented their findings earlier this week at the annual meeting of the American Association for the Advancement of Science (AAAS). There was also a presentation earlier this year titled "The Neurobiology of Chocolate: A Mind-Altering Experience?"
The scientists suggested that a special cocoa could be made to retain the naturally occurring compounds known as flavanols to help keep the brain healthy and to prevent decline and dementia.
The scientists reported several studies where the flow of blood to the brain was observed in different groups of people after consuming a specially prepared cocoa rich in flavanol.
Dr Ian Macdonald of Britain's Nottingham Medical School looked at changes in regional brain blood flow in participants who drank the flavanol-rich cocoa.
He suggested that cocoa flavanols could be used to treat vascular impairments in the brain.
He said the study showed "that acute consumption of this particular flavanol-rich cocoa beverage was associated with increased blood flow to grey matter for two to three hours".
Dr Macdonald added that the food components like cocoa flavanols could be used to increase blood flow in the brain and enhance "brain function among older adults or for others in situations where they may be cognitively impaired, such as fatigue or sleep deprivation".
The panel of scientists suggested that these various independent observations of the effect on the blood vessels after drinking flavanol rich foods could be because of the increase in circulating nitric oxide, which helps the circulation by dilating blood vessels and keeping them pliable.
Dr Hollenberg also got healthy volunteers who were over 50 to drink flavanol-rich cocoa. He noticed a "striking blood flow response" emerging over several weeks.
"Since this cocoa preparation is so well tolerated, it raises hope that the brain blood flow response it stimulates can result in maintenance of healthy brain function and cognition, which is an issue that unfortunately plagues many older adults today," said Dr Hollenberg.
Another scientist, Dr Henriette van Praag of the Salk Institute for Biological Studies reported on a study of the effect of a particular flavanol, Epichatechin, in mice.
She said the compound influenced the hippocampus, a gland in the brain that affects memory.
When the flavanol was added to their food, she said the mice demonstrated improved skill in solving and remembering a maze compared to those mice which did not consume the compound.
Cocoa is rich in a methylxanthine constituent called theobromine which is a breakdown compound of caffeine.
Of all foods containing theobromine, cocoa has the highest concentration with dark chocolate containing 237 -- 519mg theobromine per 50g portion.
There is another striking innovation from Belgium -- the home of world class chocolate. Belgian scientists have discovered that adding cocoa extracts to super critical extracts of green tea result in:
- Increased simple reaction time (the participants were more alert)
- Increased rapid visual information processing
- Better energy
- Improved mood
All the improvements were statistically significant. The study was published in the Pyschopharmacology -- a leading peer reviewed medical journal -- in 2004 with a worldwide patent pending.
Most commercially available cocoa is low in flavanol because it imparts a bitter taste. To make matters worse, whether you take cocoa as a chocolate or as a cocoa drink, sugar and milk are added to minimise the bitter taste of cocoa.
This unique cocoa and green tea extract combination come combined in a tablet. This new preparation has recently become available in Malaysia and is sold in all pharmacies.
It certainly is a welcomed innovation in the market for "mental enhancers" that are free of side effects and addiction.
The market is currently dominated by gingko and caffeine products. We all know about coffee and would rather not take too much of it.
As for gingko, there is a new randomised controlled trial reported in the Journal of American Medical Association (Volume 300, No 19, Nov 19, 2008) that Gingko bilboa taken a dose of 120mg thrice daily was not effective in reducing dementia or Alzheimer's Disease in elderly patients who were normal or who have mild mental impairment.
Thus, a formulation that maximises the effects of cocoa with another safe and well used compound like green tea extract may be an advancement that is safe and effective towards "brain enhancement".
If you want to get a free copy of these studies, just send me an email to the address below.
Datuk Dr Rajen M. is a pharmacist with a doctorate in holistic medicine.
Cocoa's `mind altering' experience
By : Rajen M.
According to scientists the naturally occurring compounds in cocoa known as flavanols helps to keep the brain healthy and prevents decline and dementia.
THERE is a new Harvard Medical School study that suggests that cocoa is good for your brain function. It may help make you more alert, feel good and improve memory.
You might ask:
Can cocoa extracts make you more alert?
Can cocoa make you smarter?
Can it make you learn faster?
Can it boost your memory?
Can it boost your brain?
Yes, cocoa can do all these, you better believe it.
It seems that cocoa flavanols -- the unique compounds found naturally in cocoa -- can actually increase blood flow to the brain.
This information comes from new research published in the Neuropsychiatric Disease and Treatment journal earlier this year.
The researchers suggest that long-term improvements in brain blood flow could impact higher brain function like learning and memory. It may even one day help patients with memory loss.
In a scientific study of healthy, older adults aged 59 to 83, Harvard medical scientists found that study participants who regularly drank a cocoa flavanol-rich beverage had an eight per cent increase in brain blood flow after one week, and 10 per cent increase after two weeks.
In this first-of-its-kind study, the researchers found both short and long-term benefits of cocoa flavanols for brain blood flow.
When the flow of blood to the brain slows over time, the result may be structural damage and dementia. Scientists speculate that maintaining an increased blood flow to the brain could slow mental decline.
A number of scientific studies suggest that some types of cocoa contain substances that could enhance blood flow in the brain and improve brain function.
An international panel of scientists presented their findings earlier this week at the annual meeting of the American Association for the Advancement of Science (AAAS). There was also a presentation earlier this year titled "The Neurobiology of Chocolate: A Mind-Altering Experience?"
The scientists suggested that a special cocoa could be made to retain the naturally occurring compounds known as flavanols to help keep the brain healthy and to prevent decline and dementia.
The scientists reported several studies where the flow of blood to the brain was observed in different groups of people after consuming a specially prepared cocoa rich in flavanol.
Dr Ian Macdonald of Britain's Nottingham Medical School looked at changes in regional brain blood flow in participants who drank the flavanol-rich cocoa.
He suggested that cocoa flavanols could be used to treat vascular impairments in the brain.
He said the study showed "that acute consumption of this particular flavanol-rich cocoa beverage was associated with increased blood flow to grey matter for two to three hours".
Dr Macdonald added that the food components like cocoa flavanols could be used to increase blood flow in the brain and enhance "brain function among older adults or for others in situations where they may be cognitively impaired, such as fatigue or sleep deprivation".
The panel of scientists suggested that these various independent observations of the effect on the blood vessels after drinking flavanol rich foods could be because of the increase in circulating nitric oxide, which helps the circulation by dilating blood vessels and keeping them pliable.
Dr Hollenberg also got healthy volunteers who were over 50 to drink flavanol-rich cocoa. He noticed a "striking blood flow response" emerging over several weeks.
"Since this cocoa preparation is so well tolerated, it raises hope that the brain blood flow response it stimulates can result in maintenance of healthy brain function and cognition, which is an issue that unfortunately plagues many older adults today," said Dr Hollenberg.
Another scientist, Dr Henriette van Praag of the Salk Institute for Biological Studies reported on a study of the effect of a particular flavanol, Epichatechin, in mice.
She said the compound influenced the hippocampus, a gland in the brain that affects memory.
When the flavanol was added to their food, she said the mice demonstrated improved skill in solving and remembering a maze compared to those mice which did not consume the compound.
Cocoa is rich in a methylxanthine constituent called theobromine which is a breakdown compound of caffeine.
Of all foods containing theobromine, cocoa has the highest concentration with dark chocolate containing 237 -- 519mg theobromine per 50g portion.
There is another striking innovation from Belgium -- the home of world class chocolate. Belgian scientists have discovered that adding cocoa extracts to super critical extracts of green tea result in:
- Increased simple reaction time (the participants were more alert)
- Increased rapid visual information processing
- Better energy
- Improved mood
All the improvements were statistically significant. The study was published in the Pyschopharmacology -- a leading peer reviewed medical journal -- in 2004 with a worldwide patent pending.
Most commercially available cocoa is low in flavanol because it imparts a bitter taste. To make matters worse, whether you take cocoa as a chocolate or as a cocoa drink, sugar and milk are added to minimise the bitter taste of cocoa.
This unique cocoa and green tea extract combination come combined in a tablet. This new preparation has recently become available in Malaysia and is sold in all pharmacies.
It certainly is a welcomed innovation in the market for "mental enhancers" that are free of side effects and addiction.
The market is currently dominated by gingko and caffeine products. We all know about coffee and would rather not take too much of it.
As for gingko, there is a new randomised controlled trial reported in the Journal of American Medical Association (Volume 300, No 19, Nov 19, 2008) that Gingko bilboa taken a dose of 120mg thrice daily was not effective in reducing dementia or Alzheimer's Disease in elderly patients who were normal or who have mild mental impairment.
Thus, a formulation that maximises the effects of cocoa with another safe and well used compound like green tea extract may be an advancement that is safe and effective towards "brain enhancement".
If you want to get a free copy of these studies, just send me an email to the address below.
Datuk Dr Rajen M. is a pharmacist with a doctorate in holistic medicine.
Saturday, April 25, 2009
The art of chocolate
Saturday April 25, 2009
The art of chocolate
By KEE HUA CHEE
A restaurant that champions ‘Love, Life & Chocolates’, Schokolart is where all chocolate lovers must visit.
Schokolart. It’s an unusual name — tough to spell and does not roll off the tongue like a smoothie, but take one sip of any of this restaurant’s signature chocolate drinks, and you are not likely to forget the name.
Schokolart is derived from the words “art” and schokolade, the German word for chocolate, and is supposed to signify that here be the art of chocolate.
Interesting dish: Savour the Chocolate Satay at Schokolart.
“Our chef is German,” explains Patricia Pee, one of Schokolart’s three partners.
“My favourite mantra is ‘Chocolate, coffee and men are better when rich’. Another is ‘Chocolate is cheaper than therapy. You feel good faster, and you don’t need an appointment’,” says Pee, grinning.
“Okay, a last nugget of advice — ‘The three most satisfying things in life are sneezing, scratching and eating chocolate’.”
Scholokart started when Pee and her friend Jasmine Low met Matthias Schuebel in 2007. Born in Munich, Schuebel won the Culinary Olympics in Berlin in 1996, winning the gold medal in pastry. Held every four years, the Culinary Olympics is the oldest and most prestigious international culinary competition in the world.
“I represented Furama Hotel in Hong Kong when I won,” Schuebel recalls.
“I have spent 14 years in Asia and met Kalavathi, my wife, in Singapore at the Ritz Carlton, where I was executive pastry chef. I then went to work at the Bangkok Peninsula before marrying in Singapore. I worked for two years at the Madinat Jumeirah, Dubai, before deciding to settle here because I love Malaysia,” he explains.
Tempting: Schokolart’s Signature Whole Cake.
Schuebel had always wanted to open his own chocolate cake and confectionary shop, and when he met Pee and Low, the opportunity to realise his dream arose. Despite its “chocolate art” name, Schokolart offers fairly regular food as well, like roesti, the national Swiss dish, and Swiss Chicken Pie, which is neither pretentious nor chocolatey.
“But we can’t get enough of chocolates, so we have a Chocolate Bar with 48 cocktails and 24 mocktails, and a 5ft-chocolate fountain with tapas during our weekend chocolate buffet hi-tea,” Scheubel clarifies.
“We offer chocolate chicken satay, roast lamb fillet with chocolate and caramel sauce, and fried chicken wings with chocolate spice dip. Our pralines are handmade with fine Swiss chocolate using my original recipes, making Schokolart exclusive and one-of-a-kind in Kuala Lumpur,” he adds.
I sample the Vol-du-Vent (Swiss Chicken Pie, RM20.90), and find it deliciously hot and quite filling, being loaded with chunky meat, potatoes and mushrooms. The Chocolate Satay (six sticks for RM20.90) is a dream. The generously portioned chicken were first marinated in chocolate but the delicious sauce is pretty traditional as it’s peanut-based, with just a hint of chocolate to it.
The outlet’s two other chocolate-based main courses are the Chocolate Lamb (RM28.90) and Chocolate Chicken (RM20.90). Their Tessiner Roesti with Jalapeno Hot Smoked Sausage (RM15.90) is a crowd favourite because the combination of smoky flavours and textures is irresistible.
The Pan Fried Salmon with Hollandaise Sauce (RM24.90) is fresh and firm and — amidst the general decadence, where even the décor reminds one of a French boudoir — comes across as a healthy and most sensible choice.
Heaven sent: Hot Temptation served in a Hugga-Mugga cup.
Two drinks stand out: Soul Mate (RM16.90), which is Schokolart’s signature tipple with pure dark chocolate loaded with peanut butter, and Hot Temptation (RM12.90), the freshest and most divine chocolate cuppa in a Hugga-Mugga cup!
This Hugga-Mugga cup was specially designed by Schokolart to fit both palms, and can be purchased if it catches your fancy.
“The desserts and cakes are all chocolate-based; there is no running away from it!” says Low cheekily. “You are spoilt for choice as our pralines have fillings like raspberry and wasabi, caramel with szechuan pepper, almond with strawberry, and more.”
In conjunction with Mothers’ Day, Schokolart is offering a special 1kg cake at RM68 (normal RM78) but orders must be placed in advance.
Schokolart
Pork-free
K01-05, Solaris Mont Kiara
2, Jalan Solaris
50480 Kuala Lumpur
Tel: (03) 6203 0968
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The art of chocolate
By KEE HUA CHEE
A restaurant that champions ‘Love, Life & Chocolates’, Schokolart is where all chocolate lovers must visit.
Schokolart. It’s an unusual name — tough to spell and does not roll off the tongue like a smoothie, but take one sip of any of this restaurant’s signature chocolate drinks, and you are not likely to forget the name.
Schokolart is derived from the words “art” and schokolade, the German word for chocolate, and is supposed to signify that here be the art of chocolate.
Interesting dish: Savour the Chocolate Satay at Schokolart.
“Our chef is German,” explains Patricia Pee, one of Schokolart’s three partners.
“My favourite mantra is ‘Chocolate, coffee and men are better when rich’. Another is ‘Chocolate is cheaper than therapy. You feel good faster, and you don’t need an appointment’,” says Pee, grinning.
“Okay, a last nugget of advice — ‘The three most satisfying things in life are sneezing, scratching and eating chocolate’.”
Scholokart started when Pee and her friend Jasmine Low met Matthias Schuebel in 2007. Born in Munich, Schuebel won the Culinary Olympics in Berlin in 1996, winning the gold medal in pastry. Held every four years, the Culinary Olympics is the oldest and most prestigious international culinary competition in the world.
“I represented Furama Hotel in Hong Kong when I won,” Schuebel recalls.
“I have spent 14 years in Asia and met Kalavathi, my wife, in Singapore at the Ritz Carlton, where I was executive pastry chef. I then went to work at the Bangkok Peninsula before marrying in Singapore. I worked for two years at the Madinat Jumeirah, Dubai, before deciding to settle here because I love Malaysia,” he explains.
Tempting: Schokolart’s Signature Whole Cake.
Schuebel had always wanted to open his own chocolate cake and confectionary shop, and when he met Pee and Low, the opportunity to realise his dream arose. Despite its “chocolate art” name, Schokolart offers fairly regular food as well, like roesti, the national Swiss dish, and Swiss Chicken Pie, which is neither pretentious nor chocolatey.
“But we can’t get enough of chocolates, so we have a Chocolate Bar with 48 cocktails and 24 mocktails, and a 5ft-chocolate fountain with tapas during our weekend chocolate buffet hi-tea,” Scheubel clarifies.
“We offer chocolate chicken satay, roast lamb fillet with chocolate and caramel sauce, and fried chicken wings with chocolate spice dip. Our pralines are handmade with fine Swiss chocolate using my original recipes, making Schokolart exclusive and one-of-a-kind in Kuala Lumpur,” he adds.
I sample the Vol-du-Vent (Swiss Chicken Pie, RM20.90), and find it deliciously hot and quite filling, being loaded with chunky meat, potatoes and mushrooms. The Chocolate Satay (six sticks for RM20.90) is a dream. The generously portioned chicken were first marinated in chocolate but the delicious sauce is pretty traditional as it’s peanut-based, with just a hint of chocolate to it.
The outlet’s two other chocolate-based main courses are the Chocolate Lamb (RM28.90) and Chocolate Chicken (RM20.90). Their Tessiner Roesti with Jalapeno Hot Smoked Sausage (RM15.90) is a crowd favourite because the combination of smoky flavours and textures is irresistible.
The Pan Fried Salmon with Hollandaise Sauce (RM24.90) is fresh and firm and — amidst the general decadence, where even the décor reminds one of a French boudoir — comes across as a healthy and most sensible choice.
Heaven sent: Hot Temptation served in a Hugga-Mugga cup.
Two drinks stand out: Soul Mate (RM16.90), which is Schokolart’s signature tipple with pure dark chocolate loaded with peanut butter, and Hot Temptation (RM12.90), the freshest and most divine chocolate cuppa in a Hugga-Mugga cup!
This Hugga-Mugga cup was specially designed by Schokolart to fit both palms, and can be purchased if it catches your fancy.
“The desserts and cakes are all chocolate-based; there is no running away from it!” says Low cheekily. “You are spoilt for choice as our pralines have fillings like raspberry and wasabi, caramel with szechuan pepper, almond with strawberry, and more.”
In conjunction with Mothers’ Day, Schokolart is offering a special 1kg cake at RM68 (normal RM78) but orders must be placed in advance.
Schokolart
Pork-free
K01-05, Solaris Mont Kiara
2, Jalan Solaris
50480 Kuala Lumpur
Tel: (03) 6203 0968
Ads by Google
Yummy Cakes For You
Celebrate Your Special Occassions Find Your Favourte Cake, Shop Here!
MySimplifieds.Com/Cakes
Healthy Fat Burning Foods
Check out these 5 surprising foods that help to burn your body fat.
www.FatBurningFoods411.com
Banana Cake Recipe
Delicious Banana Cake Recipe Free and Easy to Make! Come See.
Easy-Birthday-Cakes.com
Friday, April 10, 2009
Chocoholic heaven
Saturday April 11, 2009
Chocoholic heaven
The Big Red Food Review is Red FM deejay Alison J Victor’s (Aly) experience with fellow deejays as these foodies dine at various eateries in the Klang Valley
DECADENT. That is the word that pops into my mind as a selection of hot and cold beverages are lined up in front of us.
We are in KL’s first-ever boutique chocoholic’s haven, Schokolart – a premier designer restaurant in Soho KL. Retro chairs, a bronzed mirror-tiled bar and marble flooring teamed with specially designed crockery give it a chic café ambience, without the pretention.
Schokolart’s tagline – “Love, Life and Chocolates” – starts to make sense as Dilly (Red Breakfast) starts on Schokolart’s signature ice-blended, the SoulMate. A dark chocolate peanut butter shake that is rich and creamy and ice-cold. Forget diamonds; this is a girl’s best friend!
Recovering from the flu, I opted for the Chocomint Toddy (Kahlua, White Peppermint, Choc Base, Whipped Cream).
Truly decadent: Roasted Lamb Loin with Chocolate and Spices.
“Who needs a man when you’ve got chocolate?” I joke. I look round the table and realise that indeed, we were four ‘boy’ deejays short. Even though Schokolart focuses on women, I really felt that the boys were missing out.
They missed out on 36 different types of chocolate cocktails, including 12 different types of chocolate shots and its signature cocktail, “Fast & Furious”. They missed out on six different kinds of Roesti, served from Switzerland’s Cantons districts.
My favourite was the BernerRoesti, pan-fried grated potato with diced turkey bacon and drizzled with fresh milk. Crispy on the outside and soft and creamy on the inside, it was served with a side of thick mushroom gravy and a choice of Bratwurst – a hearty traditional Swiss meal.
The Bratwursts were homemade, succulent chicken sausages in three flavours; Jalapeno Hot Smoked, Bratwurst with Mushroom and Cheese, and Bratwurst with Garlic Chive and Onion. Add a dollop of authentic German mustard, and the combination was delicious.
Another heartwarming dish reminiscent of skiing in the Alps is the Lucern Pie: chunky chicken, mushroom and vegetables tucked away under a soft and flaky puff pastry.
If you are more adventurous, try Schokolart’s Satay, its signature dish! Tender chicken thigh marinated with dark bittersweet chocolate, grilled to perfection and served with homemade spicy peanut sauce and fried buns.
Then came the Roasted Lamb Loin with Chocolate and Spices, served with Glarner Roesti.
Shareena (Red Weekends) and I loved the melt-in-the-mouth tender lamb smothered in dark, rich bittersweet chocolate sauce.
We tried a few more interesting drinks like the Chocolate Martini (Vodka, Dark Choc Liqueur, Cacao Brown) and the La Esmeralda, also called the Mexican Hot Chocolate, which is spiced with chilli powder and frothed with cinnamon syrup.
The main reason most people head to Schokolart is its desserts and chocolate Ganache with exotic fillings.
Every piece is handmade by pastry chefs trained by the outlet’s award winning German Master chocolatier, and every piece is unique. Try the Raspberry Wasabi, Caramel with Szechuan Pepper, Crispy Almond and Strawberry Crunch. Take them home with you in divine packaging. Trendy, classy pearl pink boxes with embossed silver ribbons – a keepsake from the chocolate experience of a lifetime.
Sitting on the outdoor terrace, with a view the Petronas Twin Towers, I close my eyes, inhale the intoxicating aromas from my Adult Hot Chocolate, a blend of chocolate, Vodka, Frangelico and Irish cream, and polish off the last of the Chocolate Marcarpone Cheese Cake. Mmm. This was my Love, my Life, my Chocolates!
Try Schokolart for yourself! Starting Monday, listeners will have a chance to win vouchers and exclusive membership to Schokolart in The Big Red Food Review, Eleven2Three with Aly on Red FM, Today’s Best Music.
Klang Valley 104.9, Georgetown & Seberang Prai 107.6, Taiping 98.2, Tapah 104.9, Ipoh 106.4, Johor Baru 92.8, Batu Pahat & Malacca 98.9, Negri Sembilan 106, Kuantan & Pahang 91.6, Kedah & Perlis 98.1
This is the writer’s personal observation and is not an endorsement by StarMetro.
Chocoholic heaven
The Big Red Food Review is Red FM deejay Alison J Victor’s (Aly) experience with fellow deejays as these foodies dine at various eateries in the Klang Valley
DECADENT. That is the word that pops into my mind as a selection of hot and cold beverages are lined up in front of us.
We are in KL’s first-ever boutique chocoholic’s haven, Schokolart – a premier designer restaurant in Soho KL. Retro chairs, a bronzed mirror-tiled bar and marble flooring teamed with specially designed crockery give it a chic café ambience, without the pretention.
Schokolart’s tagline – “Love, Life and Chocolates” – starts to make sense as Dilly (Red Breakfast) starts on Schokolart’s signature ice-blended, the SoulMate. A dark chocolate peanut butter shake that is rich and creamy and ice-cold. Forget diamonds; this is a girl’s best friend!
Recovering from the flu, I opted for the Chocomint Toddy (Kahlua, White Peppermint, Choc Base, Whipped Cream).
Truly decadent: Roasted Lamb Loin with Chocolate and Spices.
“Who needs a man when you’ve got chocolate?” I joke. I look round the table and realise that indeed, we were four ‘boy’ deejays short. Even though Schokolart focuses on women, I really felt that the boys were missing out.
They missed out on 36 different types of chocolate cocktails, including 12 different types of chocolate shots and its signature cocktail, “Fast & Furious”. They missed out on six different kinds of Roesti, served from Switzerland’s Cantons districts.
My favourite was the BernerRoesti, pan-fried grated potato with diced turkey bacon and drizzled with fresh milk. Crispy on the outside and soft and creamy on the inside, it was served with a side of thick mushroom gravy and a choice of Bratwurst – a hearty traditional Swiss meal.
The Bratwursts were homemade, succulent chicken sausages in three flavours; Jalapeno Hot Smoked, Bratwurst with Mushroom and Cheese, and Bratwurst with Garlic Chive and Onion. Add a dollop of authentic German mustard, and the combination was delicious.
Another heartwarming dish reminiscent of skiing in the Alps is the Lucern Pie: chunky chicken, mushroom and vegetables tucked away under a soft and flaky puff pastry.
If you are more adventurous, try Schokolart’s Satay, its signature dish! Tender chicken thigh marinated with dark bittersweet chocolate, grilled to perfection and served with homemade spicy peanut sauce and fried buns.
Then came the Roasted Lamb Loin with Chocolate and Spices, served with Glarner Roesti.
Shareena (Red Weekends) and I loved the melt-in-the-mouth tender lamb smothered in dark, rich bittersweet chocolate sauce.
We tried a few more interesting drinks like the Chocolate Martini (Vodka, Dark Choc Liqueur, Cacao Brown) and the La Esmeralda, also called the Mexican Hot Chocolate, which is spiced with chilli powder and frothed with cinnamon syrup.
The main reason most people head to Schokolart is its desserts and chocolate Ganache with exotic fillings.
Every piece is handmade by pastry chefs trained by the outlet’s award winning German Master chocolatier, and every piece is unique. Try the Raspberry Wasabi, Caramel with Szechuan Pepper, Crispy Almond and Strawberry Crunch. Take them home with you in divine packaging. Trendy, classy pearl pink boxes with embossed silver ribbons – a keepsake from the chocolate experience of a lifetime.
Sitting on the outdoor terrace, with a view the Petronas Twin Towers, I close my eyes, inhale the intoxicating aromas from my Adult Hot Chocolate, a blend of chocolate, Vodka, Frangelico and Irish cream, and polish off the last of the Chocolate Marcarpone Cheese Cake. Mmm. This was my Love, my Life, my Chocolates!
Try Schokolart for yourself! Starting Monday, listeners will have a chance to win vouchers and exclusive membership to Schokolart in The Big Red Food Review, Eleven2Three with Aly on Red FM, Today’s Best Music.
Klang Valley 104.9, Georgetown & Seberang Prai 107.6, Taiping 98.2, Tapah 104.9, Ipoh 106.4, Johor Baru 92.8, Batu Pahat & Malacca 98.9, Negri Sembilan 106, Kuantan & Pahang 91.6, Kedah & Perlis 98.1
This is the writer’s personal observation and is not an endorsement by StarMetro.
Saturday, March 14, 2009
Chocolate heaven
Saturday March 14, 2009
Chocolate heaven
By JOLEEN LUNJEW
This is one café that chocolate connoisseurs should not miss.
A café serving everything chocolate. That would be a chocolate lover’s dream come true. Well, this fantasy has now become a reality with Godiva Chocolatier Café.
It offers an amazing variety of chocolate items, from beverages to desserts, that you simply can’t say no to.
But isn’t it fattening?
“Not really,” says Carolyn Pereira, Godiva’s marketing manager.
“All Godiva chocolates are low-fat and animal fat-free. We conduct quality control by tasting the items in the menu every single day. You don’t see any overweight staff here, do you?” she smiles.
Located in the upmarket Pavilion KL, Godiva Chocolatier Café opened in December last year and is Godiva’s first and only café in South-East Asia. Godiva was previously only available through their retail outlets in KLIA and Suria KLCC (opened September 2008). All Godiva chocolates are flown in from Belgium.
Clockwise from top: Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream, Godiva White Chocolate Cake, White Chocolate Cheesecake, Equinoxe White Chocolate with Caramel, Carrot Cake with Ginger and Kalamansi Frostings. — VICTOR K.K.NG
The café adopts an open concept, with warm chocolate colours enticing shoppers to have a break in their cosy enclave. Adding to the posh feel are the luxury designer boutiques surrounding it.
First-timers are encouraged to try the Carrés first, so that they will know the difference between the various degrees of dark chocolate and milk chocolate. Carré 85% Dark has the most concentration of dark chocolate while Carré 50% has half dark and half milk. It will be much easier to choose your drinks if you know what kind of chocolate you like.
You can sample Godiva chocolates the traditional way by ordering flights of chocolate that come in four, six or 12 pieces. Truffes are slightly more expensive compared to Pralinés because they are handcrafted. Some chocolates have alcohol in it, so read the labels carefully or ask the staff if you’re not sure.
Godiva’s signature items at the Café are their heavenly dark and white chocolate cakes. Pereira says they sell an average of six whole cakes a day. That doesn’t include birthday cake orders which need two to three day’s advance notice.
And heavenly it is. The Godiva White Chocolate Cake is pretty simple with a thick white chocolate ganache topping, a sponge base and mousse-like filling. Although it looks rich, it is actually very light and not too sweet. The Dark Chocolate Cake is slightly heavier but is still quite easy to finish on your own.
We try the White Chocolate Cheesecake next, which is light and fluffy with nuts at the bottom. There is a hint of orange flavour, and I love the crust but wish that it were a little thicker.
The Dark Chocolate Mousse with Vanilla Bruleè looks like a hard chocolate shell but is actually quite soft with a marshmallow-like texture. The harden bruleè inside tastes like nuts, which is interesting.
I find the Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream has just a wee bit too much chocolate as it is mainly pure dark Godiva chocolate on pastry. It’s really a dish for dark chocolate fans.
The Pistachio Macaroon is nice and crunchy on the outside but a bit too sweet and heavy on the inside.
“Equinoxe” White Chocolate with Caramel is shaped in the form of a pyramid, with white chocolate encasing toffee and apricot inside. It is spongy and light and has a drizzle of orange, which I’m not too keen on. Their Carrot Cake with Ginger and Kalamansi Frostings is unique as well because of the Kalamansi. The spices inside give a twist to the traditional carrot cake.
If you like Tiramisu, you should try Godiva’s version as the cake is caramalised with Godiva chocolate liqueur. It’s lighter than most Tiramisus as it uses less mousse and cream. I love the almond flakes on the cake.
Godiva serves pretty good beverages too, with their Hot Chocolate selections, made with signature Godiva blended cocoa, being their best sellers. Their other more innovative drinks are mostly created by assistant manager Charan Gill.
I love his Chili Hot Chocolate, which has red chillis added to the hot chocolate. Another of his drinks, Lavender Kill Me, is infused with lavender leaves but it’s too sweet for my liking.
Their ice-blended Chocolixirs are very popular as take-aways. The café has come up with a loyalty card, where a free Chocolixir is given after you’ve purchased six.
o Godiva Chocolatier Café is currently offering their limited edition Easter Collection, available until May 31.
Godiva Chocolatier Café
Level 2, Pavilion KL
Jalan Bukit Bintang
Kuala Lumpur
Tel: (03) 2142 5252
Chocolate heaven
By JOLEEN LUNJEW
This is one café that chocolate connoisseurs should not miss.
A café serving everything chocolate. That would be a chocolate lover’s dream come true. Well, this fantasy has now become a reality with Godiva Chocolatier Café.
It offers an amazing variety of chocolate items, from beverages to desserts, that you simply can’t say no to.
But isn’t it fattening?
“Not really,” says Carolyn Pereira, Godiva’s marketing manager.
“All Godiva chocolates are low-fat and animal fat-free. We conduct quality control by tasting the items in the menu every single day. You don’t see any overweight staff here, do you?” she smiles.
Located in the upmarket Pavilion KL, Godiva Chocolatier Café opened in December last year and is Godiva’s first and only café in South-East Asia. Godiva was previously only available through their retail outlets in KLIA and Suria KLCC (opened September 2008). All Godiva chocolates are flown in from Belgium.
Clockwise from top: Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream, Godiva White Chocolate Cake, White Chocolate Cheesecake, Equinoxe White Chocolate with Caramel, Carrot Cake with Ginger and Kalamansi Frostings. — VICTOR K.K.NG
The café adopts an open concept, with warm chocolate colours enticing shoppers to have a break in their cosy enclave. Adding to the posh feel are the luxury designer boutiques surrounding it.
First-timers are encouraged to try the Carrés first, so that they will know the difference between the various degrees of dark chocolate and milk chocolate. Carré 85% Dark has the most concentration of dark chocolate while Carré 50% has half dark and half milk. It will be much easier to choose your drinks if you know what kind of chocolate you like.
You can sample Godiva chocolates the traditional way by ordering flights of chocolate that come in four, six or 12 pieces. Truffes are slightly more expensive compared to Pralinés because they are handcrafted. Some chocolates have alcohol in it, so read the labels carefully or ask the staff if you’re not sure.
Godiva’s signature items at the Café are their heavenly dark and white chocolate cakes. Pereira says they sell an average of six whole cakes a day. That doesn’t include birthday cake orders which need two to three day’s advance notice.
And heavenly it is. The Godiva White Chocolate Cake is pretty simple with a thick white chocolate ganache topping, a sponge base and mousse-like filling. Although it looks rich, it is actually very light and not too sweet. The Dark Chocolate Cake is slightly heavier but is still quite easy to finish on your own.
We try the White Chocolate Cheesecake next, which is light and fluffy with nuts at the bottom. There is a hint of orange flavour, and I love the crust but wish that it were a little thicker.
The Dark Chocolate Mousse with Vanilla Bruleè looks like a hard chocolate shell but is actually quite soft with a marshmallow-like texture. The harden bruleè inside tastes like nuts, which is interesting.
I find the Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream has just a wee bit too much chocolate as it is mainly pure dark Godiva chocolate on pastry. It’s really a dish for dark chocolate fans.
The Pistachio Macaroon is nice and crunchy on the outside but a bit too sweet and heavy on the inside.
“Equinoxe” White Chocolate with Caramel is shaped in the form of a pyramid, with white chocolate encasing toffee and apricot inside. It is spongy and light and has a drizzle of orange, which I’m not too keen on. Their Carrot Cake with Ginger and Kalamansi Frostings is unique as well because of the Kalamansi. The spices inside give a twist to the traditional carrot cake.
If you like Tiramisu, you should try Godiva’s version as the cake is caramalised with Godiva chocolate liqueur. It’s lighter than most Tiramisus as it uses less mousse and cream. I love the almond flakes on the cake.
Godiva serves pretty good beverages too, with their Hot Chocolate selections, made with signature Godiva blended cocoa, being their best sellers. Their other more innovative drinks are mostly created by assistant manager Charan Gill.
I love his Chili Hot Chocolate, which has red chillis added to the hot chocolate. Another of his drinks, Lavender Kill Me, is infused with lavender leaves but it’s too sweet for my liking.
Their ice-blended Chocolixirs are very popular as take-aways. The café has come up with a loyalty card, where a free Chocolixir is given after you’ve purchased six.
o Godiva Chocolatier Café is currently offering their limited edition Easter Collection, available until May 31.
Godiva Chocolatier Café
Level 2, Pavilion KL
Jalan Bukit Bintang
Kuala Lumpur
Tel: (03) 2142 5252
Saturday, February 21, 2009
Erra belajar buat coklat
myMetro » Rap
Erra belajar buat coklat
Oleh Nor Akmar Samudin
akmar@hmetro.com.my
Rap
SEMENTARA menunggu kelahiran anak sulung, Erra Fazira mengambil peluang itu belajar masak, menjahit dan apa saja kemahiran termasuk mengikuti kursus membuat coklat di Kolej KDU, Damansara Jaya dibawah seliaan Chef Amer Hamzah. Sudah lama Erra ingin belajar semua itu tetapi keadaan tidak mengizinkan kerana sibuk dengan kerjaya seni, berlakon, menyanyi dan mengacara.
"Saya minat kerja tangan tetapi sebelum mengandung saya sibuk dengan kerjaya seni. Sekarang sesuai untuk belajar kerana banyak masa terluang. Saya suka menggubah hantaran kahwin dan hamper.
"Kemahiran itu dapat membantu saya membuat hiasan gubahan sendiri. Buat sendiri lebih murah daripada dibeli siap. Dunia kraftangan semakin berkembang dan permintaan tidak bermusim. Majlis perkahwinan diadakan sepanjang tahun tanpa mengira cuti sekolah.
"Begitu juga dengan permintaan hamper yang sesuai dijadikan buah tangan dalam sebarang acara. Tidak rugi belajar kerana kemahiran itu boleh digunakan bila-bila masa. Kelengkapan membuat kraftangan banyak dijual, cuma perlu disuaipadan. Tetapi perlu belajar teknik yang betul.
"Saya belajar membuat coklat kerana keunikan dan keenakannya. Chef Amer bukan saja mengajar buat coklat tetapi dia juga beri pelbagai tips untuk menghasilkan coklat yang baik.
"Barulah saya tahu adunan coklat tidak boleh terkena air kerana ia akan mengeras. Pelik bukan? Biasanya kalau adunan kuih dicampur air ia menjadi lembut tetapi coklat bertindak balas sebaliknya.
"Patutlah coklat mahal kerana semua bahan untuk membuatnya diimport. Acuannya saja berharga beratus ringgit," katanya.
Erra berhasrat membuat coklat untuk hampernya nanti dan pasti pemberian tersebut lebih bermakna kerana dibuat sendiri.
Kursus membuat coklat itu diadakan setiap Sabtu bermula 7 Februari lalu, selama lapan minggu.
Selain Erra, pengasas Jamu Mak Dara, Halimah Shuib, 65, juga belajar bersama 10 yang lain. Baginya usia bukan halangan untuk menambah ilmu kerana selagi bernafas manusia digalak menimba ilmu.
"Sabda Rasulullah SAW, belajarlah sehingga ke Negara China. Proses pembelajaran tidak pernah berhenti. Kebanyakan daripada kita bila dah berusia malas hendak belajar. Ia menjadikan fikiran kita lemah dan badan tak cergas. Jangan mengalah pada usia.
"Dari muda hingga sekarang saya belajar apa saja termasuk bertukang. Apa kerja dibuat kaum lelaki saya boleh buat. Walaupun mahir dalam bidang masakan, saya masih pergi kelas memasak kerana ada saja ilmu baru.
"Apa saja ilmu berguna untuk kita dan generasi seterusnya. Kalau malas tiada kerjaya dalam diri kita dan kehidupan tidak akan berubah. Dalam mempelajari sesuatu jangan cepat putus asa, buat sampai jadi. Tiada apa yang terlambat dalam hidup ini. Belajarlah untuk meningkatkan ilmu pengetahuan dan kemajuan diri," katanya.
Chef selebriti juga Pensyarah Kanan Fakulti Hospitaliti, Pelancongan & Seni Kulinari Kolej KDU, Chef Zamzani Abdul Wahab bertanggungjawab mengelolakan kursus jangka pendek menerusi program projek khas KDU berkata, sambutan menggalakkan dan ramai berminat untuk menghadiri kursus ini walaupun yuran agak mahal.
"Ia mahal kerana negara kita tidak ramai pakar membuat coklat. Yang ada sekarang chef dari luar negara. Jadi apabila kita berjumpa Chef Amer yang pakar membuat coklat, barulah KDU anjurkan kursus ini. Kami menempah Chef Amer dari tahun lepas kerana dia sibuk.
"Kursus membuat coklat ini mahal kerana bayaran chef mahal, coklat dan acuan mahal kerana semuanya diimport dari Belgium. Kursus ini juga dibuat dalam dapur selesa dan profesional dilengkapi peralatan memasak serba moden. Penggunaan coklat tidak terhad. Tamat kursus, peserta diberi sijil diiktiraf dari Switzerland.
"Ramai berminat tetapi tidak sanggup membayar yuran tetapi kepada mereka yang tahu nilainya anggap ia sebagai pelaburan. Chef Amer memberi petua membuat coklat berkualiti. Selepas tahu asas membuat coklat, anda boleh membuat coklat kegemaran dengan pelbagai perisa. Bukan saja untuk dimakan sendiri tetapi boleh berniaga," katanya.
Pada 7 dan 8 Mac pula, jabatan projek khas itu akan mengadakan kursus menghias kek secara profesional. Yuran sebanyak RM950 dan semua bahan disediakan. Peserta akan mendapat sijil pengiktirafan dari Switzerland. Kepada berminat hubungi Chef Zam, 03-77288123. Boleh juga layari emel, zamzani@kdu.edu.my atau www.kdu.edu.my/h&tshortcourses.
Erra belajar buat coklat
Oleh Nor Akmar Samudin
akmar@hmetro.com.my
Rap
SEMENTARA menunggu kelahiran anak sulung, Erra Fazira mengambil peluang itu belajar masak, menjahit dan apa saja kemahiran termasuk mengikuti kursus membuat coklat di Kolej KDU, Damansara Jaya dibawah seliaan Chef Amer Hamzah. Sudah lama Erra ingin belajar semua itu tetapi keadaan tidak mengizinkan kerana sibuk dengan kerjaya seni, berlakon, menyanyi dan mengacara.
"Saya minat kerja tangan tetapi sebelum mengandung saya sibuk dengan kerjaya seni. Sekarang sesuai untuk belajar kerana banyak masa terluang. Saya suka menggubah hantaran kahwin dan hamper.
"Kemahiran itu dapat membantu saya membuat hiasan gubahan sendiri. Buat sendiri lebih murah daripada dibeli siap. Dunia kraftangan semakin berkembang dan permintaan tidak bermusim. Majlis perkahwinan diadakan sepanjang tahun tanpa mengira cuti sekolah.
"Begitu juga dengan permintaan hamper yang sesuai dijadikan buah tangan dalam sebarang acara. Tidak rugi belajar kerana kemahiran itu boleh digunakan bila-bila masa. Kelengkapan membuat kraftangan banyak dijual, cuma perlu disuaipadan. Tetapi perlu belajar teknik yang betul.
"Saya belajar membuat coklat kerana keunikan dan keenakannya. Chef Amer bukan saja mengajar buat coklat tetapi dia juga beri pelbagai tips untuk menghasilkan coklat yang baik.
"Barulah saya tahu adunan coklat tidak boleh terkena air kerana ia akan mengeras. Pelik bukan? Biasanya kalau adunan kuih dicampur air ia menjadi lembut tetapi coklat bertindak balas sebaliknya.
"Patutlah coklat mahal kerana semua bahan untuk membuatnya diimport. Acuannya saja berharga beratus ringgit," katanya.
Erra berhasrat membuat coklat untuk hampernya nanti dan pasti pemberian tersebut lebih bermakna kerana dibuat sendiri.
Kursus membuat coklat itu diadakan setiap Sabtu bermula 7 Februari lalu, selama lapan minggu.
Selain Erra, pengasas Jamu Mak Dara, Halimah Shuib, 65, juga belajar bersama 10 yang lain. Baginya usia bukan halangan untuk menambah ilmu kerana selagi bernafas manusia digalak menimba ilmu.
"Sabda Rasulullah SAW, belajarlah sehingga ke Negara China. Proses pembelajaran tidak pernah berhenti. Kebanyakan daripada kita bila dah berusia malas hendak belajar. Ia menjadikan fikiran kita lemah dan badan tak cergas. Jangan mengalah pada usia.
"Dari muda hingga sekarang saya belajar apa saja termasuk bertukang. Apa kerja dibuat kaum lelaki saya boleh buat. Walaupun mahir dalam bidang masakan, saya masih pergi kelas memasak kerana ada saja ilmu baru.
"Apa saja ilmu berguna untuk kita dan generasi seterusnya. Kalau malas tiada kerjaya dalam diri kita dan kehidupan tidak akan berubah. Dalam mempelajari sesuatu jangan cepat putus asa, buat sampai jadi. Tiada apa yang terlambat dalam hidup ini. Belajarlah untuk meningkatkan ilmu pengetahuan dan kemajuan diri," katanya.
Chef selebriti juga Pensyarah Kanan Fakulti Hospitaliti, Pelancongan & Seni Kulinari Kolej KDU, Chef Zamzani Abdul Wahab bertanggungjawab mengelolakan kursus jangka pendek menerusi program projek khas KDU berkata, sambutan menggalakkan dan ramai berminat untuk menghadiri kursus ini walaupun yuran agak mahal.
"Ia mahal kerana negara kita tidak ramai pakar membuat coklat. Yang ada sekarang chef dari luar negara. Jadi apabila kita berjumpa Chef Amer yang pakar membuat coklat, barulah KDU anjurkan kursus ini. Kami menempah Chef Amer dari tahun lepas kerana dia sibuk.
"Kursus membuat coklat ini mahal kerana bayaran chef mahal, coklat dan acuan mahal kerana semuanya diimport dari Belgium. Kursus ini juga dibuat dalam dapur selesa dan profesional dilengkapi peralatan memasak serba moden. Penggunaan coklat tidak terhad. Tamat kursus, peserta diberi sijil diiktiraf dari Switzerland.
"Ramai berminat tetapi tidak sanggup membayar yuran tetapi kepada mereka yang tahu nilainya anggap ia sebagai pelaburan. Chef Amer memberi petua membuat coklat berkualiti. Selepas tahu asas membuat coklat, anda boleh membuat coklat kegemaran dengan pelbagai perisa. Bukan saja untuk dimakan sendiri tetapi boleh berniaga," katanya.
Pada 7 dan 8 Mac pula, jabatan projek khas itu akan mengadakan kursus menghias kek secara profesional. Yuran sebanyak RM950 dan semua bahan disediakan. Peserta akan mendapat sijil pengiktirafan dari Switzerland. Kepada berminat hubungi Chef Zam, 03-77288123. Boleh juga layari emel, zamzani@kdu.edu.my atau www.kdu.edu.my/h&tshortcourses.
Sunday, February 15, 2009
Chock-full of activities
2009/02/14
Chock-full of activities
Korean students helping to grade cocoa beans at the Cocoa Village
KOREA'S Dongguk University Food Science and Technology undergraduates have in-depth knowledge of chocolate-making but have never seen a cocoa tree in real life.
So their visit to Asia's Cocoa Kingdom Tawau, which is home to the Malaysian Cocoa Board, Teck Guan Cocoa Village and Teck Guan Cocoa Museum, proved to be an enlightening experience.
The second batch of undergraduates and university vice-president Lee Hwang (also I'll Kwang Trading Co Ltd president) made a visit within two months in late December.
After a brief introduction to cocoa development in Malaysia by the Malaysian Cocoa Board, the team visited Teck Guan Cocoa Museum at the Tanjung Batu Majulah Koko factory.
Lunch consisted of cocoa delicacies such as cocoa fried fish, pure cocoa drinks, rich home-made chocolate and choice kim chi at the museum.
The museum's founding father Datuk Seri Panglima Hong Teck Guan cut a striking figure during the audio visual excursion into the history of cocoa in Tawau. His legendary contribution to the development of the cocoa industry made an indelible impression on the Koreans.
Later, factory manager Chan Kwai Meng led a tour of the factory, taking the visitors through the various processes involved in chocolate-making.
The plantation and factory located at the foot of Quion Hill, rich in natural beauty, delighted the foreign visitors.
The presence of hornbills flying and perching on tall trees during their visit to Village Cocoa House at Teck Guan Cocoa Village was an unforgettable experience.
"Korean students will go to Tawau monthly to gain knowledge of cocoa processing activities," says I'll Kwang Trading Co overseas manager Kim Chang Yong.
The methods used in cocoa planting, harvesting and fermentation, and as well as drying processes in Tawau are considered unique and advanced.
Educational tours organised by Dongguk University not only study cocoa but also coffee and tea abundant in Balung Eco Resort.
The Koreans admire Malaysia's plural society as opposed to their single ethnic group. The spirit governing multiracial unity is also a focus of their study tour to Sabah. -- By YAQIN CHING ABDULLAH
Chock-full of activities
Korean students helping to grade cocoa beans at the Cocoa Village
KOREA'S Dongguk University Food Science and Technology undergraduates have in-depth knowledge of chocolate-making but have never seen a cocoa tree in real life.
So their visit to Asia's Cocoa Kingdom Tawau, which is home to the Malaysian Cocoa Board, Teck Guan Cocoa Village and Teck Guan Cocoa Museum, proved to be an enlightening experience.
The second batch of undergraduates and university vice-president Lee Hwang (also I'll Kwang Trading Co Ltd president) made a visit within two months in late December.
After a brief introduction to cocoa development in Malaysia by the Malaysian Cocoa Board, the team visited Teck Guan Cocoa Museum at the Tanjung Batu Majulah Koko factory.
Lunch consisted of cocoa delicacies such as cocoa fried fish, pure cocoa drinks, rich home-made chocolate and choice kim chi at the museum.
The museum's founding father Datuk Seri Panglima Hong Teck Guan cut a striking figure during the audio visual excursion into the history of cocoa in Tawau. His legendary contribution to the development of the cocoa industry made an indelible impression on the Koreans.
Later, factory manager Chan Kwai Meng led a tour of the factory, taking the visitors through the various processes involved in chocolate-making.
The plantation and factory located at the foot of Quion Hill, rich in natural beauty, delighted the foreign visitors.
The presence of hornbills flying and perching on tall trees during their visit to Village Cocoa House at Teck Guan Cocoa Village was an unforgettable experience.
"Korean students will go to Tawau monthly to gain knowledge of cocoa processing activities," says I'll Kwang Trading Co overseas manager Kim Chang Yong.
The methods used in cocoa planting, harvesting and fermentation, and as well as drying processes in Tawau are considered unique and advanced.
Educational tours organised by Dongguk University not only study cocoa but also coffee and tea abundant in Balung Eco Resort.
The Koreans admire Malaysia's plural society as opposed to their single ethnic group. The spirit governing multiracial unity is also a focus of their study tour to Sabah. -- By YAQIN CHING ABDULLAH
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