Conrad honours World Chocolate Day and presents launch of Callebaut’s Purete Chocolate…

The prehistoric Olmecs, Mayans, and Aztecs, were among the first to grow cacao trees and devour chocolate who deeply believed that cacao beans had celestial properties and used them in religious rituals. Specifically, the Mayans used to prepare a harsh beverage made from ground cacao beans that they seasoned with spices and chilli peppers. It is also exciting to know that they also used cacao beans as a mode of currency.

When Christopher Columbus during his fourth voyage to the Americas in 1502, brought Cacao Beans back to Spain, they didn't achieve instantaneous recognition until the Spanish conquistador Hernán Cortés tasted the Aztec emperor Montezuma's chocolate drink in 1519 and chocolate started on progressively to attract attention in Europe. It is worth mentioning here that the Spanish who began to add sugar and honey to the bitter cacao drink and started to enjoy it, kept the finding of chocolate a top secret for virtually a century.

However, by the 17th century, chocolate had spread to other European countries, and it became a drink à la mode among the upper crust. Thanks to Conrad Van Houten who invented the cocoa press in 1828 that made achievable to break up cocoa solids from cocoa butter, resulting in a smoother chocolate consistency! And with that got initiated, the production of chocolate bars and other solid chocolate forms.

In the 19th century, Swiss Chocolatiers such as Daniel Peter and Henri Nestlé invented milk chocolate by adding condensed milk to chocolate. This improvement made chocolate more affordable and alluring to a wider audience. Since then, chocolate has become an international indulgence and an essential part of diverse confectionery products. From conventional chocolate bars to truffles, pralines, and artisan creations, chocolate maintains to enthral and enchant taste buds and charm chocolate lovers.

We do know about Barry Callebaut, a worldwide celebrated chocolate and cocoa products manufacturer based in Switzerland that chiefly operate in various countries around the world, including Europe, North America, Asia-Pacific, and South America.

On 7th July, it was undeniably a delight to have amidst us Chef Pratik Deshmukh, a chocolatier from Barry Callebaut, invited by Chef Anirban Dasgupta, Director Culinary and the team of Conrad to one of their outlets Pune Sugar Box and made possible to have an interesting Master Class and an exciting tête-à-tête with Pratik supported by Chef Danish Khan, another Chocolatier working with Pune Conrad.

It was certainly a remarkable event since a Master-class on chocolate items can be extremely priceless for individuals interested in sharpening skills and knowledge in working with chocolate. The occasion did offer attendees with hands-on understanding and direction from two skilled specialists, allowing them to gather and advance their chocolate-making techniques principally tempering, molding, ganache making, decorating, and other essential skills needed to create professional-quality chocolate items. Flavour pairing, innovative techniques, and artistic presentation were also imparted to create visually stunning and scrumptious chocolate items. The event did direct participants to filter their techniques, gather new recipes, and acquire a deeper appreciation for the art and science of working with chocolate.

Overall, the Masterclass did offer an opportunity to widen skills, explore creativity, advance professionally, and derive personal satisfaction from creating luscious chocolate treats.

The most significant attraction of the Event was an exhibition of a few vital and vivacious artworks, specifically chocolate sculptures by Shola Carletti, an Italian artist whose imaginative significance focused predominantly on painting’s power to suggest sensation and a sense of surprise. Shola’s awareness to detail appeared to be magnificent. Without a doubt, her precision and attention to detail are central and she indubitably has the patience and skill to carve intricate patterns and shapes, ensuring every curve and line are executed immaculately.

The event alive with infotainment was concluded with High Tea that featured Signature Confectionery and Bakery Items created by one of the outlets of Conrad - Pune Sugar Box. The spread offered extensive array of flavours and textures and showcased beautiful colours, intricate designs, and eye-catching decorations.

We do know that behind well-crafted confection or bakery item lay the expertise of skilled bakers and pastry chefs, the creative endeavour displayed was amazing and astonishing. The High Tea did stir up cherished memories and created undoubtedly a sense of joy and nostalgia.

I would like to extend my sincerest thanks to the Senior Management of Conrad, Brigade of Pastry Chefs and all other members of the Production Team that worked collectively to make this event an immense accomplishment. Worth mentioning here, are Chef Shyam, Oken and Sumit for their enormous effort. And with this, one cannot ignore the colossal contribution of the F&B Service Team especially Zeid, Siddhi and Silu.

Any exceptional occasion or a casual get together… it is for eternity superb to indulge in the sweet and delightful flavours of chocolate. Whether you're enjoying a decadent chocolate treat or sharing it with loved ones, it is always a delicious celebrating time.

If you have missed this event, do visit Pune Sugar Box @ Conrad. Do order a few items. Rest, relax and relish! I am sure you would agree with me that it is not just about the taste but also the craftsmanship, creativity, and the contentment they would bring to your senses and experiences.

Cupcakes, cookies, croissants, cakes and cream-filled pastries... Not to be missed – Pune Sugar Box!