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| Magnum Masterclass event @ Oberoi Delhi |
The Magnum Masterclass event was about the Magnum ice creams taking Belgian chocolate lovers to an irresistible pleasure trail through Master classes hosted by celebrity Chef Kunal Kapur. Magnum 's iconic ice-creams, made with pure Belgian chocolate is recognized as a symbol of royal treatment and remarkable pleasure. I attended this event of Magnum at Hotel Oberoi Delhi on the 28th February, 2015.
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| Variety of Belgian chocolates |
After an interesting introduction, at first Kunal Kapur explained the meaning of chocolate and its preparation. An authentic chocolate is the one that has minimum 35% cocoa content. All Belgian chocolates have minimum 35% of cocoa making it rich and indulgent. How the chocolate is made? Cocoa beans are sliced, dried and roasted. We get cocoa nibs. These nibs are grounded. The paste is then pressed to get cocoa butter and cocoa mass. This cocoa mass is complimented with sugar, milk and processed to create versions of chocolate. Cocoa mass is rich in anti oxidants. There are three varieties of chocolates.
White chocolate is technically not a chocolate. It contains cocoa butter, milk and sugar.
Milk chocolate- cocoa Mass, cocoa butter, milk, sugar
Dark chocolate has more of cocoa mass.
After the introduction to chocolate, we all tasted these varieties of Belgian chocolates placed on the table. We were able to distinguish them all with distinctive taste. Chef Kunal Kapur ensured that each one of us tasted it. He explained that good chocolates will not stick to the palette or anywhere in the mouth, it will just melt away.
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Nidhi KM
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| Magnum ice cream innovations by Chef Kunal Kapur |
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| Chef Kunal Kapur giving final touches to our team's ice cream innovation |
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