Our new timetable will be coming soon. For now please enjoy reading the events from Easter 2013 below.
Chocolate Cookery Theatre
Coordinated and hosted by Chef Valentina Harris
Southbank Centre Square
Belvedere Road
SE1 8XX
Workshops, demonstrations, tutored tastings and talks from March 2013
All the events below take place in a covered marquee. All workshops involve hands-on cooking.
Take part in a hands-on workshops, watch chefs demonstrating recipes using chocolate and tutored talks and tastings from our Festival Exhibitors.
Venue:
The Cookery Theatre
Southbank Centre Square
Belvedere Road
All events are ticketed
See below for full timetable
New Hands-on Workshops
New for Spring 2013! The Chocolate Festival Cookery Theatre is now offering a range of fantastic hands-on workshops hosted by top chefs & chocolatiers. Why not join the experts and learn how to make some fabulously chocolaty goodies? All of which you’ll get to keep to take home.
Hands-on workshops are ticketed, paid-for events with limited spaces, so make sure to book your seat now to avoid disappointment.
See below for more information
Friday 22nd March 2013
12:00-12:45
Tutored tasting with Martin Christy of Seventy%: Slow Chocolate
Does eating chocolate the right way make a difference? Through a series of interactive sensory games, Martin Christy, chocolate expert and founder of Seventy%, takes you on a voyage of discovery to find the true flavours of chocolate.
13:30-15:30
Hands-on workshop with Chef Stefano Borella of La Cucina Caldesi: Tempering, Chocolate Truffles and Chocolate Sablés
Central London’s popular Cucina Caldesi cooking school was founded by Giancarlo and Katie Caldesi in 2005, and is the only school that features classes entirely on Italian regional cookery. Chef Stefano Borella, has been with the school since the beginning, and is a key member of the Caldesi team.
Passionate about patisserie and chocolate, he is the perfect teacher when it comes to learning how to temper chocolate. The class will also include making chocolate truffles and sablé biscuits.
16:00-18:00
Hands-on workshop with Chantal Coady and Barry Johnson of Rococo: Mastering the Art of Chocolate
From an early age Chantal Coady wanted to open a Chocolate Shop, and in 1983 she achieved her ambition when she opened Rococo on London’s King’s Road. At a time when British chocolate was dominated by the big industrial brands, Chantal sought to narrow the focus to varietal chocolate, eventually working directly with growers and producers in the equatorial cocoa zone.
Nowadays, the flagship store in Belgravia is a treasure trove of pleasure for any chocophile, and is also home to the Rococo Chocolate School. Rococo’s couture chocolates are made in South London, and there are now 4 stores, including one in Chester.
Here’s an opportunity to experience a mini version of the Rococo ‘Masterclass on Chocolate’: learn where it comes from, how it is made, how to taste it and then how to temper it. Then make chocolate-dipped marzipan hot cross buns with Chantal and her Principal Chocolatier Barry Johnson.
18:30-19:15
Tutored tasting and talk with Katie Napper and Kirsten Irving of Chocanory
Katie and partner Kirsten take you on a sense memory journey with chocolate. Fairytales themselves (especially the dark ones!) are the key to Chocanory’s magic. More Grimm than Disney, their chocolate will whisk you into a forest of underlying scents and fond memories. With a poetry reading and fine single origin chocolate to sample, the tasting will evoke recollections of people and places, taking you on your own Chocanory adventure.
19:30-20:00
Chocolate demonstration with Hilary Delamare of Choctails
Hilary Delamare first started experimenting with chocolate as a way of stretching the pennies by giving home-made gifts to her family. The early results were frustrating by their lack of consistency and, not able to reach the next level, she gave up in favour of other projects. A few years later she learned the magic secrets of tempering and silicon moulds: this time her hobby took off. She decided to combine the flavours of her favourite cocktails in her Choctail chocolates, and the range is now limited only by her imagination. All of Hilary’s truffles are handmade.
She will demonstrate how she makes her ganache fillings, and share what inspires her.
Saturday 23rd March 2013
11:00-13:00
Hands-on workshop with David Mendes of Baking Dreams Together and Keiko Yamamoto, the Sushi Queen: Chocolate West & East
David Mendes started his career making cakes and desserts at two Tel Aviv hotels, before moving to London with only £300 in his pocket. He has worked in the capitals’ best restaurants, including The Square, Zuma and Roka. He now runs his own company, Baking Dreams Together which, as the name implies, offers courses on baking. The diverse culinary influences of his mixed background – an Egyptian mother and an Israeli-Spanish father – inform the original flavours of his pastry and desserts.
Keiko Yamamoto is the Sushi Queen – a professional Japanese Chef and Sake Sommelier who offers private immersive cooking classes in Japanese cuisine.
This class offers double the fun – David and Keiko join up to teach desserts with a twist. Drawing on classic western and eastern techniques, you’ll experiment with exotic flavours and discover new ways to cook with chocolate.
13:30-15:30
Hands-on workshop with Rachel Davies of Rachels’ Kitchen: Adventures in Chocolate
Chef Rachel Davies, a Cordon Bleu graduate in Cuisine and Patisserie, worked at the prestigious Galvin Luxe restaurant in Baker Street and Lanka Patisserie in Primrose Hill before founding her cookery school, Rachel’s Kitchen in 2010 to share her passion for great food using quality ingredients. She was voted runner up ‘Best Cookery School Tutor’ in the UK Cookery School of the Year Award 2012, and was a finalist ‘Best Young Rising Star in the Cookery School Awards 2012.
Rachel will show you how to make a unique dessert recipe: stuffed chocolate and almond tortellini with a chocolate orange sauce.
16:00-18:00
The Masters of Chocolate demonstrations and tastings
The Master Chocolatiers Afternoon
It’s not often you get to meet some of the world’s most famous chocolatiers in the same place, at the same time.
Join us for this very special afternoon event where you’ll pick up professional cookery techniques and recipes to thrill your taste buds and delight your dinner party guests.
There are four Master Chocolatier’s demonstrations from which you can choose. Simply book online or visit the Cookery Theatre on the day.
Spaces are limited so please book early to avoid disappointment.
Tickets
There are four Master chocolatiers demonstrations from which you can choose. Tickets are available to book online by using the links below or can be purchased at The Chocolate Festival Cookery Theatre.
16:00 – 16:45
Damian Allsop - Pacari raw chocolate, green tea cake and hot fruit gel
Damian had 20 years of experience as a Head Pastry chef in a number of Michelin-starred restaurants before embarking on his own as a Master Chocolatier. He created a new way of making ganache with Spring water which allows the true flavour of the chocolate to reveal itself. He supplies many of Britain’s finest restaurants, and his creations are available in Liberty’s, boutique delicatessens throughout the capital as well as his online store.
Damian will demonstrate Pacari raw chocolate, green tea cake and hot fruit gel.
17:00 – 17:45
Rococo: Barry Johnson – Praline-filled Easter eggs
In 1983, Chantal Coady, armed with a little knowledge, a dangerous passion for chocolate that bordered on obsessive, and a belief that there was room for a radically different approach to chocolate, decided to open a shop in the King’s Road (Chelsea, London). 26 years later and the author of three books about chocolate, she still pushes forward to boundaries of chocolate retailing at Rococo. From the start she worked directly with growers and has forged a close relationship with the Grenada Chocolate Company.
Chantal along with Principal Chocolatier Barry Johnson will show you how to make praline-filled Easter eggs.
18:00 – 18:45
Valrhona: Andrew Gravett – Presenting Valrhona’s new Dulcey chocolate in “Blondes Have More Fun”
The brand of choice for the world’s most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. Valrhona is a forerunner in developing single-estate chocolate, and has developed a wide range of ‘terroir’ driven chocolate brands for the professional and the amateur chef. Master Chocolatier Andrew Gravett has been the Pastry Chef for Northern Europe since 2008 and trains professional Chefs on all aspects of chocolate and pastry work.
Here Andrew will present Valrhona’s new Dulcey chocolate in “Blondes Have More Fun”.
19:00 – 19:45
Paul Wayne Gregory - Jamaican Gingerbread Chocolate Bonbons using single estate Santa Domingo chocolate
After many years in the pastry sections of fine restaurants and caterers, Paul moved to France to apprentice with Master Patissier Jean Valentin, a contemporary and class-mate of the legendary Michel Roux Sr. It was here that he learned the finer art of French patisserie and chocolaterie, and fell in love with the discipline. A further move to Spain to study with Oriol Balaguer in Barcelona left him broke but inspired. On returning to Britain, he started with making chocolates for friends, a venture that has since parlayed into full-time bespoke chocolate production.
Paul will demonstrate Jamaican Gingerbread Chocolate Bonbons using single estate Santa Domingo chocolate, and share samples from the Paul Wayne Gregory award-winning Pure Indulgence range.
Sunday 24th March 2013
11:00-13.00
Hands-on workshop with David Muniz of Outsider Tart
David Lesniak and David Muniz founded Outsider Tart, an American bakeshop and cafe in Chiswick, home to all things sweet and yummy.
David M will show students how to make the Ultimate Chocolate Cake, from their first book, Baked in America. While your cakes are baking, David and host Valentina Harris will guide the class through a fun, informative and informal Chocolate quiz.
13:30-15.30
Hands-on workshop with Valentina Harris of Cucina Valentina
Valentina is a renowned teacher, cookbook author, former tv chef, and ambassador for all things Italian. She is a regular guest chef at Cucina Caldesi and Divertimenti in London, and at Richard Bertinet in Bath, and also leads private group courses at some stunning locations in Italy – see her website for details.
Valentina will teach you how to bake her favourite flourless chocolate cake and chocolate éclairs, while regaling you with tales of her culinary life.
16:00-16.45
Cookery demonstration with David Mendes of Baking Dreams Together
David Mendes started his career making cakes and desserts at two Tel Aviv hotels, before moving to London with only £300 in his pocket. He has worked in the capitals’ best restaurants, including The Square, Zuma and Roka. He now runs his own company, Baking Dreams Together which, as the name implies, offers courses on baking. The diverse culinary influences of his mixed background – an Egyptian mother and an Israeli-Spanish father – inform the original flavours of his pastry and desserts.
A second chance to see David in action during the Festival, this demonstration will feature Bourbon biscuits.
17:00-18:00
High Chai Afternoon Tea with Rekha Mehr of Pistachio Rose
Pistachio Rose is a boutique bakery that specialises in the fusion of quintessential Indian flavours with elegant cakes, delicate biscuits and crumbling pastries.
Owner and Chef, Rekha Mehr creates elegant Indian afternoon tea banquets of the utmost splendour. Think the best of British delicately infused with quintessential Indian flavours: delicious chocolate-infused cakes and pastries served with boutique tea and chai-spiced hot chocolate.
