The Chocolate Master Class by Chef Jean-Louis Graindroge

I has been informed a delightful news that Wall Ice Cream has a curtain plan to upgrade Mugnam ice cream to a fancier form using Belgium chocolate for the chocolate coating.

The press conference was held at The Okura Prestige Bangkok, a newly opened 6 starts hotel on Wittayu Road. There also was a Belgium chocolate workshop being held at the event, which my blogger friends and I are invited to attend.

Chef Jean-Louis Graindroge, the head chef from ‘Duc de Praslin Belgium’ Chocolaterie was the conductor of the workshop. As a Belgium himself, he guarantees that Belgium Chocolate is the best one and is superior than those from other countries.

There is a simple way to prove the word he claimed, of course,  a tasting showdown. The chef arranged us a box of chocolate, contaning 6 pieces of chocolate in side. Country of the manufactor of each piece is written on the small card attached to each one. We are advised to eat each one in order from the list below.

1. Swiss White Chocolate (Sweet and creamy with vanilla-like smell. No chocolate flavor.)

2.English Milk Chocolate (Medium chocolate flavor, yet taste a bit sour)

3.American Milk Chocolate  (Medium chocolate flavor with nutty smell)

4.African (Peru) Dark Chocolate (64% Strong flavor. Sour smell.)

5.Asian Milk Chocolate (Compound chocolate with vegetable oil. Fake chocolate.)

6.Belguim Milk Chocolate (56% rich chocolate flavor. Creamy. Slowly mealt in your mouth.)

I wouldn’t define the 5th one as a chocolate. (And the way the Chef named it Asain Chocolate sure somehow hurts, I must say.) Anyway, the trick worked effectively, after we had vegetable oil based chocolate, Belguim Chocolate taste heavenly like never before. (Personally I like the 4^th one, Peru Dark Chocolate a lot too though.)

We also had Milk and White chocolate pairring with Prosecco and Dark Chocolate pairring with Red wine. White chocolate came with Raspberry Truffle filing and Milk Chocolate was filled with salty caramel. Dark Chocolate was stuffed with Hazelnut caramel. This is the first time I had chocolate with wine, I found wine can help washing and refreshing up my tongue far better than a cup of tea or coffee does.

That’s not all, after the event we are allowed to create our own original plate dessert from Belguim Chocolate Magnum, imported directly from Belgium. We enjoyed decolating our dishes with ourselves with friuts, nut and chocolate, and of course, eating the ice cream leaving the plate empty.

It sure was a enjoyable event I shared another good moment with my blogger friends. I would like to express my gratitude to Wall Ice Cream especially to the PR team (K.Fern and K.Ann) for inviting us. We all looking forward to see you again.