Master class by the Swiss chocolatier Urs Meichtry
Master class by the Swiss chocolatier Urs Meichtry
Nikolay Hotelier, 7 August 2012

Everyone loves chocolate, or almost everyone. But what’s about making it? This process certainly has lots of secrets and subtleties, which aren’t known by everyone. Last Friday we met with the winner of several European awards who knows a lot about chocolate.

Meet Urs Meichtry, Confectionary Art Teacher, the expert of Examination Board and Contest Committee of Swiss culinary schools.

Urs Meichtry

The lesson about a chocolate was given in SWISSAM Hospitality Business School (St. Petersburg, Russia).

  • The 1st step

Before starting to cook delicious chocolates, you must carefully prepare the equipment. Mr. Meichtry demonstrated the technology of preparing sweets, and for this he took special pans.

Before the master class chocolatier from Switzerland said that he would not cook without vodka. Everybody smiled, accepting it as a joke. However, Mr. Meichtry was absolutely serious – the tins for the cooking of chocolates must be rubbed with vodka!

  • The 2nd step

To make the sweets looking attractive, the tin should be applied with a dye powder. Urs Meichtry used “Creative Scarlet Powder” with a bronze tint, but you can use any other, which you have on your kitchen. It should look something like this:

  • The 3rd step

Now let’s go back to the chocolate. To avoid air bubbles appearing in sweets and to make bronze bezel be tight, the next layer should be applied with a chocolate. It should be done with a brush, as well as when applying the dye powder.

  • The 4th step

Now is the time to do the foundation for the chocolates. The hot chocolate is poured into the tins.

Removing the excess of chocolate from the tin, you can knock a little bit on the table.

Then fluently pour out any extra mass.

And put everything into any cold storage unit.

  • The 5th step

While the foundation for our chocolates is congealing, it's time to prepare the filling.

After that, pour prepared filling for sweets in the piping bag.

We take out of the refrigerator our forms and fill them with stuffing. Smooth the surface.

Again, put your chocolates in cold storage unit.

  • The 6th step – the result

We get from the refrigerator our tins with sweets, and after a sharp movement the chocolates are on the table.

Do you remember how at the beginning of the article it was talked about avoiding bubbles within the chocolate? Swiss technology is flawless:

A few more shots, which are not about the process of cooking, but reflecting the mood of the evening.

Mr. Meichtry provided an opportunity for anyone to try himself as a pastry chef.

Questions to the expert after the event.

And tasting!

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