FOODSTUFF: Valrhona chocolate opens Liam Tomlin Food

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Chocolate was the lure and pastry skill was the excuse when around 80 of the Cape’s chefs gathered to watch Valrhona’s local ambassador Vanessa Quellac get technical over chocolate dessert.

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Quellac demonstrated - and offered tastes to willing participants - of a cocoa almond streussel with Valrhona Nyangbo (from cacao beans in Ghana) with 68% cremeux, served with pink grapefruit and a Rooibos-infused ice-cream. To garnish, tempered Valrhona Ivoire chocolate shards containing rooibos tea, and Valrhona Nyangbo 68% chocolate shards.

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It was the first event held at Liam Tomlin Food. This is a Franschhoek first with dedicated cooking stations, a state-of-the-art demonstration kitchen, a high-end kitchen and homeware shop and a tasting area for Leopard’s Leap wines.

Enough said.

Comments

  1. December 5th, 2011 at 07:53AM

    Thanks Kim, some great shots! What a fun day as well.

  2. May 16th, 2013 at 12:58PM

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