Switzerland-based Lindt chocolates can bring out the chocolate connoisseur in anyone. How?
This brand of exquisite luxury chocolates goes on to lay out five step-by-step criteria that qualify the finest chocolate, one that should be discovered with all the senses: Chocolate that has an even appearance and a malt, silky sheen, a smooth and silky texture and melts slightly to the touch, breaks with a clearly audible snap, smells of cocoa — rich and creamy, and melts smoothly and evenly on the tongue, revealing its full pallet of flavour.
And after Lindt re-launched itself in India in April last year with the Narang Group and a new ‘quality’ strategy, Chef Adelbert Bucher, Lindt Master Chocolatier threw a little invitation to Chennai’s ladies and hospitality professionals to get a sneak peek into the meticulous art of chocolate making. Playing host for the culinary workshops was Courtyard By Marriott.
On a cloudy Wednesday morning, a zealous gathering of women prepared themselves for a morning of pure indulgence. On the recipe list were five sinfully delicious desserts — the German Chocolate Cake, Chocolate pot de crème, Milk chocolate cardamom panacotta, Dark chocolate Truffle and Orange Chocolate Truffle — all made of Lindt’s melt-in-the-mouth chocolates.
The richest and most sumptuous of all — The German Chocolate Cake — took in sugar, milk, butter, walnuts, dry coconut, and vanilla essence, besides the basic ingredients.
“It’s a very rich gateaux, by preparation and taste, and hence is reserved for occasions like Thanksgiving,” said Selvaraj, Pastry Chef, Courtyard By Marriott. The Milk chocolate cardamom panacotta, subtler and easy on the palate, was made of gelatin, milk, cardamom pods, heavy cream, sugar and milk chocolate. “Here, cinnamon could be used instead of cardamom too,” explained Chef Adelbert. His most incredible contribution was the exquisite replica of the Taj Mahal, completely crafted out of smooth white chocolate, which was unveiled on Saturday.
Lindt re-launched in India with a new quality approach — the exclusive Lindt chillers placed at select retail and HoReCa outlets in the country, ensuring the appropriate temperature for the chocolates.
“Previously when we exported the chocolates and brought them to customers in India, we saw that the chocolates would melt sooner. With these chillers, the quality is maintained. Now our chocolates would only melt in your mouth,” smiles Chef Adelbert, who has been associated with the chocolate industry for 30 years. A diehard fan of chocolate that he is, he says he is surprised that dark chocolate has gained immense popularity in India.
“Back in Europe, preferences are determined by the country you’re in. The ladies always prefer milk chocolate while the men like dark ones.”
As we take leave, Adelbert who himself never compromises on his 100 gms of Lindt everyday, clarifies with a smile, “No, I’m not diabetic.”