Chocolate Cookery Theatre
The Chocolate Festival
Southbank Centre Square
Belvedere Road
SE1 8XX
Demonstrations, tutored tastings and talks
Watch Master Chocolatiers and chefs demonstrating recipes with chocolate, take part in tutored tastings and talks. The Chocolate Cookery Theatre is co-ordinated by renowned chef and culinary expert Valentina Harris.
Master Chocolatiers Afternoon
The Chocolate Festival offers a rare opportunity to meet some of the world’s best chocolatiers in one place – in one afternoon!
These are ticketed, paid-for events with limited spaces so make sure to book your seat now to avoid disappointment.
Friday 30 March
All events are free
Valentina is the Chef Co-ordinator of the Chocolate Cookery Theatre, as well as our on stage host. A witty raconteur and chef demonstrator in her own right, Valentina will start off our Chocolate Cookery Theatre Sessions with two desserts using chocolate and a tomato sauce for pasta that features chocolate, whilst keeping you entertained with stories and clever tips.
Laura is the amazing woman behind The Dessert Deli, supplying luxurious desserts of exceptional quality handmade and packaged. Laura’s pedigree as a pastry chef is very impressive and her desserts are available at Fortnum & Mason and Selfridges Food Halls. She will join us at The Chocolate Festival demonstrating her own very special version of classic chocolate desserts.
Theo Randall’s career includes experience in some of London’s most prestigious locations as well as Chez Panisse in California. Prior to opening his first solo venture – he secured his reputation as head chef at The River Cafe, responsible for bringing the flavours of high-end and yet rustic-influenced Italian cooking to a delighted London crowd. This has led him to be called ‘the most famous chef you’ve never heard of’.
Theo will be making his definitive version of Flourless Chocolate Cake using Cru Virunga Original Beans.
“I love Theo Randall at the Intercontinental. I worked with Theo at the River Cafe and he is a brilliant chef. I’ve had some fantastic meals there over the last year or so and the food just gets better.” Jamie Oliver
Seventy% - Slow Chocolate – Tutored Tasting
Are we eating chocolate the right way? Does it make a difference? Should we respect chocolate more? Founder of Seventy%, Martin Christy, will introduce his new approach of eating chocolate slowly. Under the slogan ‘Melt don’t munch’ and using sensory games, visitors will experience a variety of flavours of fine chocolate from different parts of the world.
Caroline Aherne of Sugargrain Free From Bakehouse – Baking Demonstration
Multi-award winning Sugargrain specialise in free from i.e. gluten, wheat free and dairy free baked goods. Some cakes even contain vegetables and limited amounts of sugar. A wide selection is available every week at the City & Country Farmer’s market of Borough market and Brockley Market. A popular range is also available within Selfridges and Wholefoods, London. Sugargrain owner Caroline will make a Surprise Brownie – which contains an unusual ingredient (revealed on the day) and also happens to be dairy and sugar free.
Philipp Kauffmann of Original Beans – A Talk and Tasting
Philipp Kauffmann, the founder of Original Beans will be giving a talk about climate change and chocolate and a tasting of his chocolate. His subject will cover his aim to be an ultra- sustainable chocolate company, making a quantifiable difference to rainforest conservation and regeneration through the chocolate that is now being used by some of most exciting, eco-minded chefs in the world.
With their usual panache and delightful expertise, David & David will make and let us taste their fabulously decadent White Dark Chocolate Swirl Cheesecake. From Red Velvet Cakes and Coconut Cream Pies to Lady Baltimore Cakes and Marriage Pies, business and life partners David Lesniak and David Muniz are the Outsider Tarts.
Their award-winning boutique bake shop in Chiswick, West London was voted Café/Fast Food Outlet of the Year at the 2010 Restaurant & Bar Design Awards and named a 2010 cultural hot spot by the Observer newspaper.
The art of the tarts is based upon flavoursome family recipes that have been handed down through the generations, lovingly created every day with prime quality ingredients that are sourced either locally, or from their native US.
The Davids are also available for bake masterclasses and host intimate chefs’ soul food suppers at their London cafe.
Loretta will make her legendary light and delicate, Asian-inspired flavoured macarons with three different ganache fillings and will give everybody a tasting. You may also get the opportunity for some hands-on action.
7pm-7.45pm
Maria Elia knew she wanted to cook at four, inspired by her Greek-Cypriot chef father. Her cooking is full of flavour, lightness and invention and influenced by her training at three Michelin star El Bulli and El Cellar con Roca in Spain. Before transforming fashionista Joe’s Cafe on Draycott Avenue into a culinary destination, Maria Elia ran the kitchen at The Whitechapel Art Gallery.
Maria Elia will be demonstrating Original Beans Cru Virunga/Rooibus Tea Ganache with Plum Compote and Asian-infused Original Beans Chocolate Tartlets with Chocolate and Lime ganache filled Lychees served with Tahini & Sesame Chocolate Cake with Lime Yoghurt.
Saturday 31 March
The Master Chocolatiers Afternoon
It’s not often you get to meet some of the world’s most famous chocolatiers and pastry chefs 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 five Master Chocolatiers Demonstrations to choose from. Simply book online or visit the Festival’s Information Stand on the day.
Spaces are limited so please book early to avoid disappointment.
Tickets
There are five different Master chocolatiers Demonstrations to choose from costing £5 each. Tickets can be booked online using the links below or can be purchased at The Chocolate Festival Information Stand.
Master Chocolatiers Demonstrations
Damian Allsop has a long-standing passion for working with chocolate. In his 20-year career as Head Pastry Chef in Michelin starred restaurants, he has worked with some of the best chefs in England, France and Catalonia including Gordon Ramsay, Giorgio Locatelli and Joan Roca.
Damian will be demonstrating a Muscovado Caramel Water Ganache, Sable Crisp, Yogurt Foam and Crunchy Pistachios.
“Our special recipe which is in our Golden Caramel Eggs is adapted for a plated dessert or Tart of the Day. Deconstructing the classical presentation gives us many ways to re-interpret this dish.”
Paul Wayne Gregory specialises in serving handcrafted moulded chocolates with innovative flavourings such as space dust or caramel combined with sea salt. He is passionate about using only the finest and freshest ingredients in his creations. Paul will be speaking about his philosophy ‘Indulgence is Everything!’ And he will show us how he incorporates this into the handcrafted chocolates he creates.
To celebrate Jamaica’s 50th Year of Independence and their participation in the 2012 Olympics, Paul will be doing a live demo creating flavours from the Caribbean and tasting of his award-winning Caribbean-themed range.
Bill is a passionate chocolatier whose lively and fun personality has lead him to work with a wide range of VIPs, five star hotels and celebrities. He is a true expert of the complete chocolate process from the choice of cocoa plantation to the 72 hour conching process and hand tempering and design work of bespoke hand crafted chocolate.
Bill has been recognised in his field of expertise by being chosen as a judge for the International Chocolate Awards, he also holds many awards himself for his exceptional truffles, delicious pralines and glossy chocolate beads and beans.
Bill will be creating Dark Chocolate Cinnamon Sparkle Marbles with Passion Fruit Orange White Chocolate Pearls.
Barry Johnson, the new Head Chef at Rococo
Barry will be giving us his own special take on that great Easter classic, The Hot Cross Bun, using marzipan and chocolate, and will also be showing us the art of tempering chocolate.
Paul A. Young
Join us for Adventures with Chocolate, a demonstration and tasting. Paul will guide you through his contemporary and more unusual ingredient and chocolate pairings with a ganache demonstration, chocolate pairing and a tasting of Paul’s famous and unusual chocolates.
Seventy% is hosting a mini version of their ‘Chocolate Flavours’ tasting series, including live chocolate making using an authentic Guatemalan metate. Guided by chocolate expert, Martin Christy, they’ll help you wake up your palate as you try some of the many fruity, floral and spicy flavours found in the best origin chocolate bars.
Maud Fiderobe of French Bubbles and Hotel Chocolat with Rabot Estate – A Chocolate and Champagne Tasting
David Mendes – White Chocolate Dessert Demonstration
David Mendes is a professional pastry chef. Born in Jerusalem, he started his career in the top of Tel Aviv’s hotels and Chef Restaurants and has since worked in London’s finest establishments as The Square, Zuma, Roka as well as the legendary Savoy Hotel. To further his experience, David spent time in the Valrhona Chocolate Factory in France where he was trained in all aspects of chocolate-making.
Recently David has set up Baking Dreams Together, which offers private pastry and chocolate making classes in your own kitchen, events, demonstrations and professional consultancy.
Sunday 1 April
All events are free
This year the charity is joined by Great British Bake Off winner Edd Kimber and Lily Vanilli, cupcake maker to the stars. There will be lots of family fun activities including cupcake decorating with Edd for the children (and adults if you are game) and also an arts and crafts area where the children can create their own colourful teapot drawings and chocolate-tea pictures with lots of glitter, feathers and everything your child will need to bring out the artist in them.
View Details here www.festivalchocolate.co.uk/the-big-chocolate-tea-party www.sickchildrenstrust.org
With their usual panache and delightful expertise, David and David will make and let us taste their fabulously decadent White Dark Chocolate Swirl Cheesecake. From Red Velvet Cakes and Coconut Cream Pies to Lady Baltimore Cakes and Marriage Pies, business and life partners David Lesniak and David Muniz are the Outsider Tarts.
Their award-winning boutique bake shop in Chiswick, West London was voted Café/Fast Food Outlet of the Year at the 2010 Restaurant & Bar Design Awards and named a 2010 cultural hot spot by the Observer newspaper.
The art of the tarts is based upon flavoursome family recipes that have been handed down through the generations, lovingly created every day with prime quality ingredients that are sourced either locally, or from our native US.
The David’s are also available for bake Masterclasses and host intimate chefs’ soul food suppers at their London cafe.
Are we eating chocolate the right way? Does it make a difference? Should we respect chocolate more? Founder of Seventy%, Martin Christy, will introduce his new approach of eating chocolate slowly. Under the slogan ‘Melt don’t munch’ and using sensory games, visitors will experience a variety of flavours of fine chocolate from different parts of the world.
Loretta will make her legendary macarons with three different chocolate ganache fillings and will give you a marvellous tasting. You may also get the opportunity for some hands-on action when it comes to the all-important piping.
Urvashi was a contestant on The Great British Bake Off this year and is a passionate baker and home cook with a love of entertaining.
This time she will make Chocolate Cake Pops and Chocolate and Peanut Butter Meringue Tarts, which she will decorate with edible flowers for a lovely touch of spring.
Philipp Kauffmann, the founder of Original Beans will be giving a talk about climate change and chocolate and a tasting of his chocolate. His subject will cover how to run an ultra-sustainable chocolate company, making a quantifiable difference to rainforest conservation/regeneration through the chocolate that is now being used by some of most exciting, eco-minded chefs in the world.
