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.
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.
As part of the cultural program of the St. Petersburg Open 2012 tournament, Corinthia Hotel St. Petersburg hosted a culinary competition with the participation of current doubles champions Colin Fleming and Ross Hutchins.
Annual congress of the Global Association of the Exhibition Industry (UFI), industry’s largest global meeting of the year, was held on 31 October – 3 November 2018 in St. Petersburg. Over 450 event professionals representing UFI members met at the ExpoForum centre to review UFI’s work throughout 2018 and confirm plans for the year ahead.
In the autumn, St. Petersburg was visited by Swiss tennis player Stanislas Wawrinka. Here is an interview that Swiss school students took part in with the tennis celebrity and later illustrated with photographs from Stanislas’ performances at the St. Petersburg Open.
The Women's Tennis Association published the list of participants for St. Petersburg Ladies Trophy 2019. The Tournament Director has described this list as very solid and tough. As many as three players from the world’s top 10 are coming to St. Petersburg. Will also welcome former no. 1 in the world Maria Sharapova.