What's on

The Chocolate Cookery Theatre

Demonstrations, tutored tastings and talks

Coordinated and hosted by Chef Valentina Harris

Watch chefs demonstrating recipes using chocolate as well as tutored tastings from our Festival Exhibitors and other noted guests.

All the events take place in a covered marquee.

Venue:

The Cookery Theatre
Southbank Centre Square
Belvedere Road
SE1 8XX

Theatre Timetable:

Friday 13th December 2013

12:00 – 12:45

A tutored tasting with Martin Christy of Seventy%: Slow chocolate

Are we eating chocolate the right way? Does it make a difference? Should we respect chocolate more? Through a series of interactive sensory games, Martin Christy, chocolate expert and founder of Seventy%, will take you on a voyage of discovery to find the true flavours of chocolate. You’ll never taste chocolate the same way again! £5.

Buy tickets

www.seventypercent.com

13:00 – 13:45

A cooking demonstration with Aneesh Popat of The Chocolatier: Christmas tree infused spiced chocolate water ganache and cherries

Aneesh claims that “if everything in the world was made of chocolate, I’d have eaten it by now”, so consumed is he by chocolate. Though self-taught, he has travelled the world to work alongside Master Chocolatiers. He aims to maximise the flavour experience of quality chocolate, showing how it can be indulgent without compromising on health, and often fuses Eastern spices with Western mastery. Aneesh “The Chocolatier” will be demonstrating his take on Christmas cake and custard – a chocolate pudding with Christmas tree infused water ganache and morello cherries. £2.

Buy tickets

www.the-chocolatier.co.uk

14:00 – 14:45

A cooking demonstration with Rachel Davies of Rachel’s Kitchen: Salted caramel pecan brownies

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 salted caramel pecan brownies – yumm. £2.

Buy tickets

www.rachels-kitchen.com

15:00 – 15:45

A cooking demonstration with Annie Rigg: Salted caramel truffles and passionfruit and pistachio truffles

Bestselling author Annie Rigg is also a freelance food stylist and recipe writer. In addition she regularly contributes features for the nation’s favourite food and lifestyle magazines.  She will demonstrate two recipes from her newest book “Sweet Things”, a treasure trove of sweet treats that make perfect Christmas gifts. £2.

Buy tickets

www.annierigg.com

16:00 – 16:45

A cooking demonstration with Barry Johnson and Chantal Coady: Christmas lollipops and wafers

Rococo founder Chantal Coady wanted to open a Chocolate Shop from an early age, and in 1983 she achieved her ambition when she opened her first shop 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 the Rococo chocolate school. Rococo’s Couture chocolates are made in South London, and there are now 4 stores, including one in Chester. Chantal and Barry, Rococo’s principal Chocolatier, will demonstrate Rococo Christmas lollipops and wafers – during this demonstration you’ll be shown how to make your own transfer sheets and produce some Christmas themed wafers and lollipops. £2.

Buy tickets

www.rococochocolates.com

17:00 – 17:45

A cooking demonstration with David Mendez of Baking Dreams Together: Baking chocolate with olive oil

David Mendes started his career making cakes and desserts at two Tel Aviv hotels, then moved 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. 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. David will pair chocolate and olive oil in his own special alchemy. £2.

Buy tickets

www.bakingdreamstogether.com

18:00 – 18:45

A tutored tasting with Jennifer Earle of Cocoa Runners

Cocoa Runners, newly launched in October, offers subscriptions to the most incredible craft chocolate bars from around the world, complete with tasting notes and stories behind each chocolate. Jennifer Earle has worked in the fine chocolate industry since 2005 and is one of the company’s key tasters and selectors of the chocolate. Jennifer will explain how chocolate is made and how flavour is influenced during the “bean to bar” process. Attendees will be introduced to a variety of chocolate bars, varying in texture, flavour and intensity. £2.

Buy tickets

www.cocoarunners.com

19:00 – 19:45

The daily quiz with Original Beans hosted by Valentina Harris

Milk or dark; fancy or plain; with nuts or without – everyone LOVES chocolate. Sudi Pigott, self-confessed chocoholic and ambassador for Original Beans Chocolate Company, will test your knowledge in this fun, informal and informative quiz. Prizes to be won for winning team! Free to attend.

www.originalbeans.com

Saturday 14th December 2013

11:00 – 11:45

A tutored tasting with Martin Christy of Seventy%: Slow Chocolate

Are we eating chocolate the right way? Does it make a difference? Should we respect chocolate more? Through a series of interactive sensory games, Martin Christy, chocolate expert and founder of Seventy%, will take you on a voyage of discovery to find the true flavours of chocolate. You’ll never taste chocolate the same way again! £5.

Buy tickets

www.seventypercent.com

The Masters of Chocolate

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 event where you’ll pick up professional techniques and recipes to thrill your taste buds and delight your dinner party guests.

There are six Master Chocolatier 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.

12:00 – 12:45

Paul A Young 

Paul is a groundbreaking and inspirational Chocolatier who is at the forefront of the British chocolate scene. His passion and cutting edge creativity have won him numerous awards. Paul sees himself as a flavour alchemist and his flavours are often original and daring, but always in harmony. As well as his original shop in Camden Passage, there are now two further stores – Wardour Street in Soho and The Royal Exchange in the city. Paul will show you how to make chocolate table decorations – pearlescent chocolate Christmas trees with chocolate snow and his famous Christmas spiced hot chocolate which is water based so dairy free and so warming it’s guaranteed to warm you on a cold day. £5.

Buy tickets

www.paulayoung.co.uk

13:00 – 13:45

Chantal Coady and Barry Johnson of Rococo 

A second opportunity to learn from not one, but two chocolate Masters: Rococo founder Chantal Coady and in-house Chocolatier Barry Johnson. Chantal wanted to open a Chocolate Shop from an early age, and in 1983 she achieved her ambition when she opened her first shop 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 host to the Rococo chocolate school. There are now 4 stores, including one in Chester. Barry will show you step by step how to make mandarin and tonka bean caramel – the newest addition to the Rococo caramel range. He will also share top tips along the way and samples will be available after the demo. £5.

Buy tickets

www.rococochocolates.com

14:00 – 14:45

Damian Allsop 

A head pastry chef for over 20 years, Damian has worked at some very prestigious restaurants including El Celler de Can Roca, Gordon Ramsey’s Aubergine and Locanda Locatelli. It was during his time with Giorgio Locatelli that he developed a water-based chocolate ganache that he believes expresses the true flavour of the chocolate, rather than masking it with cream. Damian supplies chocolates to some of the very best restaurants in the UK, and sells online and through high-end retailers while waiting for his new shop to open. Meanwhile he is involved with CookBooth.com, and his recipe for Christmas chocolate fondant using Duffy’s Venezuelan 72% dark chocolate will be uploaded onto the site after his demonstration. £5.

Buy tickets

www.damianallsop.com

15:00 – 15:45

Jon Bentham  

The Hotel Chocolat story begins about 20 years ago when entrepreneurs Angus Thirwell and Peter Harris joined forces to become a new kind of chocolate company – one that not only makes chocolate, but also grows the raw cacao, and one with an ethical centre. With plantations in Saint Lucia and Ghana – and even a hotel – the company is now a national brand, but its ethical core remains, delivering sustainable benefits to its growers. Chef Jon Bentham heads the kitchens at Boucan, the Saint Lucian hotel property. Jon will take a leaf from the Mexican savoury chocolate traditions, and demonstrate cocoa pasta: tortellini filled with mushrooms and herbs, with a tomato chutney and cocoa nibs. £5.

Buy tickets

www.hotelchocolat.com

16:00 – 16:45

Will Torrent

Since working with Heston Blumenthal at the tender age of 16, the ‘prodigiously talented young baker’, renowned Pastry Chef and Chocolatier Will Torrent has already achieved many great things in his career. After graduating with a First Class degree in Culinary Arts Management from the University of West London Will won the first ‘Medallion of Excellence’ for a British Pastry Chef at the prestigious WorldSkills competition in Japan, the Academy of Culinary Arts Awards of Excellence, the Craft Guild of Chefs Young Chef of the Year and the Acorn Scholar award, all in the space of a few years. His training also took in work with top chefs such as William Curley, Brian Turner and Gary Rhodes, as well as time spent working at The Dorchester, Claridges, The Lanesborough and The Fat Duck. Will continues to work closely with team WorldSkills, promoting and encouraging our youth and in 2012 was presented with the prestigious WorldSkills UK Outstanding Achievement Award. Will Torrent will be demonstrating how to make a spiced chocolate, honey and Speculoos tart traditionally baked on or just before St Nicholas’ feast in various parts of Europe. £5.

Buy tickets

www.willtorrent.com

17:00 – 17:45

A cooking demonstration with Frances Cooley of Clifton Cakes: Shoes and handbags

The incredibly talented and creative Frances Cooley is a trained Chocolatier and chocolate sculptor. Her company, Clifton Cakes specializes in bespoke cakes for all occasions, but the Choco-rico range of matching chocolate shoes and handbags can be found in many top high street stores. Frances will show you how she creates and decorates these miniature edible Louboutins and Louis Vuittons. £2.

Buy tickets

www.cliftoncakes.co.uk

18:00 – 18:45

A cooking demonstration with Aneesh Popat of The Chocolatier: Chocolate mince pies 

Aneesh claims that “if everything in the world was made of chocolate, I’d have eaten it by now”, so consumed is he by chocolate. Though self-taught, he has travelled the world to work alongside Master Chocolatiers. He aims to maximise the flavour experience of quality chocolate, showing how it can be indulgent without compromising on health, and often fuses Eastern spices with Western mastery. Aneesh “The Chocolatier” will be demonstrating a mince pie with water ganache, candied pistachios, berry compote and a gingerbread sable crumble. £2.

Buy tickets

www.the-chocolatier.co.uk

19:00 – 19:45

The daily quiz with Original Beans hosted by Valentina Harris

Milk or dark; fancy or plain; with nuts or without – everyone LOVES chocolate. Sudi Pigott, self-confessed chocoholic and ambassador for Original Beans Chocolate Company, will test your knowledge in this fun, informal and informative quiz. Prizes to be won for winning team! Free to attend.

www.originalbeans.com

Sunday 15th December 2013

12:00 – 12:45

A tutored tasting with Martin Christy of Seventy%: Slow Chocolate

Are we eating chocolate the right way? Does it make a difference? Should we respect chocolate more? Through a series of interactive sensory games, Martin Christy, chocolate expert and founder of Seventy%, will take you on a voyage of discovery to find the true flavours of chocolate. You’ll never taste chocolate the same way again! £5.

Buy tickets

www.seventypercent.com

13:00 – 13:45

A cooking demonstration with Manju Mahli: Cooking with chocolate and spices

Manju is a well known British Indian chef and author who offers western cuisine to India and Indian cooking to the Western world through her books, TV shows, and cooking demonstrations (including the Ideal Home Show). Manju will show you how to prepare a few simple dishes with an Indian twist such as Indian Choco fudge and coconut treats. You’ll also learn how to grind your own spice blends to use in your dishes. £2.

Buy tickets

www.manjumahli.com

14:00 – 14:45

A cooking demonstration with David Muniz and David Lesniak of Outsider Tart: American country chocolate Christmas delights

Outsider Tart is an established American bakery in Chiswick much loved by many an ex-pat where they can find the sweet treats they crave: supersize cookies, brownies, muffins and more. Owners David Muniz and David Lesniak have newly opened Blue Diner – a haven of blue plate specials and American diner classics. David and David will share a sampling of Christmas chocolate treats from the Southern states: Martha Washingtons, Divinity and Chocolate Praline Pecans. £2.

Buy tickets

www.outsidertart.com

15:00 – 15:45

A cooking demonstration with Aneesh Popat of The Chocolatier: Details coming soon 

Aneesh claims that “if everything in the world was made of chocolate, I’d have eaten it by now”, so consumed is he by chocolate. Though self-taught, he has travelled the world to work alongside Master Chocolatiers. He aims to maximise the flavour experience of quality chocolate, showing how it can be indulgent without compromising on health, and often fuses Eastern spices with Western mastery. £2.

Buy tickets

www.the-chocolatier.co.uk

16:00 – 16:45

A cookery demonstration with Valentina Harris of Cucina Valentina: Chocolate and gorgonzola

Chef and cookery theatre host, Valentina Harris, will share her recipes for an unexpected pairing of gorgonzola cheese and chocolate and explain how these unlikely flavours can combine to make some stunning Christmas treats. £2.

Buy tickets

www.cucinavalentina.co.uk