Having founded in Belgium over 80 years ago, GODIVA is a brand with rich history, known for its specialty of producing top quality chocolate.
Thanks to the wonderful invitation from Valiram Group, I recently had a great opportunity to learn the chocolate making from the GODIVA Chocolate School session that conducted by Beijing-based Chef Philippe Daue, GODIVA Chef Chocolatier, at Sheraton Imperial Kuala Lumpur.
Born in Belgium where GODIVA is from, Chef Philippe is a fourth generation chef and son of a famous Michelin 2-star chef in Belgium. Chef Philippe was born in a family that has a tradition of producing top quality Chefs and has taken several studies in France and Belgium.
The multi-lingual Chef Philippe has worked as Executive Pastry Chef in several leading five star hotels, such as Shangri-La Hotel, Mandarin Oriental and Hilton Hotel in various countries around the world and provided the finest pastries for Belgian Royals in his own boutique hotel.
His passion and creativity in culinary has led him to join GODIVA as Chef Chocolatier, with primary focus on pastry products for China and the whole Pacific Rim markets. He works closely with the team of GODIVA chefs around the world (there are three other GODIVA Chocolatier chefs) and together, they meet twice a year to develop new chocolates and further elevate the brand to new heights with dedication and professional craftsmanship.
The sessions were equipped with chocolate dipping machines, handbook, equipments and ingredients, neatly arranged at every station in the spacious ballroom.
The exciting part of the chocolate school session was learning how to make truffles. The most important rule of tempering with chocolate is to ensure that the melted chocolate is kept at a certain temperature to ease the process of moulding chocolate.
Step 1 – Making the truffle’s shell
Guests were shown how to fill up the mould with chocolate, level out the chocolates to get the air bubbles out by gently tapping on the counter and refrigerate to get the hard shell.
Step 2 – Filling up with ganache
Once the shell is ready, guests were shown how to fill up the mould with ganache and level out the chocolate to the desired content by tapping the mould on the counter before refrigerating it again.
Step 3 – The dip and sprinkle
After having spent a considerable amount of time in the chiller, the mould is taken out and the knocking begins. As the formed chocolate pops out of the mould, guest were shown how to dip and sprinkle the truffles. Ingredients such as almonds, hazelnuts and cookie crumb crusts were provided at each station.
“The objective of Chocolate School session was to show that chocolate making process is like art, it requires patience, in fact a lot of patience, to ensure that the chocolate is presented in a perfect form. Excellent craftsmanship and dedication are the qualities we practice in GODIVA. I hope that the guests walk away today feeling a sense of accomplishment and pride while making their own version of GODIVA chocolate truffles,” said Chef Philippe.
The chocolates made during the sessions may not be as good looking as the ones produced by GODIVA chefs, but it managed to create a fun and educational experience in making the guests’ own rendition of GODIVA chocolate!
The Legend of Lady GODIVA
When Lady Godiva, wife of Lord Leofric, protested against the taxation of his subjects, she agreed to ride through the streets of Coventry “clad in naught but her long tresses”, and so long as the residents remained in shuttered buildings their tax burden would be lifted. The following morning she made her famous ride and, despite being the ultimate temptation, the citizens graciously remained indoors. Leofric kept his word and reduced the taxes to the delight of his subjects, ensuring Godiva’s legendary status throughout the centuries.
With a Belgian heritage dating back to 1926, GODIVA Chocolatier is the global leader in premium chocolate. Inspired by the values of Lady Godiva – her passion, generosity, and pioneering spirit, GODIVA’s legendary name has become a universal symbol of luxury, quality and the most delicious chocolate.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010
Others related link : GODIVA, The World’s Premium Chocolate @ Nu Sentral Mall, Kuala Lumpur