Invitation to Chocolate Cooking Class and Chocolate Indulgence High-Tea from Cacao Barry, Callebaut at Mandarin Oriental, Kuala Lumpur

A unique food blog post especially for chocolate lovers!

On my latest culinary adventure in Kuala Lumpur, I got an invitation to join a Media Chocolate Cooking Class and an enticing Chocolate High-Tea Delights at Mandarin Oriental, Kuala Lumpur. The Chocolate Cooking Class was conducted by Chef Holger Deh, the Executive Pastry Chef who delighted us with his chocolate making using cocoa from Cacao Barry, world known for its premium products.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL

We had a great time getting to watch and learn how the chocolates were made. The class was held in the cold kitchen as chocolates are very sensitive to heat. The kitchen has the fragrant chocolate aroma flowing inside it.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Our first demonstration by Chef Holger was the Truffle Mousse!

Chef Holger had a lively conversation with us explaining the procedure throughout the cooking class. Glucose, water and sugar are boiled and the mixture is poured over the partly melted dark chocolate. Melted gelatin solution is poured together with the orange juice and zest into the chocolate mixture. The cream was lastly added into the chocolate mixture.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

The smooth melted ganache

The layer of chocolate sponge disc soaked with mango syrup is laid with a thin layer of truffle mousse, followed by mango creme brulee in the center and another thin layer of truffle mousse. Another layer of chocolate sponge cake soaked with mango syrup is added on. The whole cake was then cover with the remaining chocolate mousse and kept in the freezer.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

The mousse is spread evenly over the cake with a spatula

The entire cake is warmly glazed. It is nice to indulge with this cake decorated with a colorful butterfly.

Chocolate Cooking Class and Chocolate High-Tea at Mandarin Oriental KL

Next up was the Raspberry Truffles!

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Chef Holger cheerfully showed us the way to create the colorful Raspberry Truffles. For the start, he brushed a few strokes of cheerful red colored cocoa butter into the mould with his finger…the thinner the layer, the better it is.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Once this red layer is hardened, another white layer is added in

Melted milk chocolate is pipe into the chocolate shell and left to crystallize for 2 days at 17C. It is then taken out again and covered with a thin layer of white chocolate.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

All of us got to taste the gorgeous freshly made chocolates which have a balanced sweetness and amazing taste. The melt-in-your-mouth texture of chocolate provides real satisfaction with the melted milk chocolate oozing out.

Invitation to Chocolate Cooking Class and Chocolate High-Tea from Cacao Barry, Callebaut at Mandarin Oriental KL conducted by Chef Holger

Another exclusive Chocolate Cooking Class will be held on 9th November from 11am onwards. Priced at RM180++ per person, participants will be given a cooking apron and will get to enjoy a Chocolate Afternoon Tea.

Continue to view Chef Holger’s Gallery of Chocolate Creations!

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