Durban - The Lindt chocolate tour is in Durban atthe Gateway. We spoke to master chocolatier Dimo Simatos.
How did the Lindt chocolate tour come about?
The tour is a way for us to bring our passionate master Swiss chocolatiers to consumers. We are fortunate to have a Lindt Chocolate Studio and Boutique in Cape Town and Joburg where we host the most indulgent chocolate classes and felt that regions such as Durban and Port Elizabeth should also experience pure indulgence with our brand.
We have received many requests from customers in Durban and Port Elizabeth to do something in their respective regions – we’ve taken the feedback and made it a reality. The pop up station allows customers to interact with our master chocolatiers who are there to showcase their expertise, passion and educate consumers on premium chocolate and how to appreciate fine chocolate.
What can people expect from the tour?
Live demonstrations by our passionate master chocolatier who will be preparing Lindor truffles to sample. Consumers can buy from our limited edition flavours of Lindor truffles which you cannot find anywhere in Durban. You will be transported into the world of indulgent Lindt chocolate.
What are some of the latest chocolate trends?
l Reinventing classic desserts into chocolate bars. For example the Lindt Hello range which offers many delicious flavours and the Lindt Creation range is inspired by desserts like crème brulee and chocolate fondant.
l Introducing new ways of eating your favourite chocolate like the Creation lemon sorbet which is best enjoyed chilled.
l Savoury flavours are fast becoming more popular like the dark Excellence Touch of Sea Salt.
What are some of the best foods to eat chocolate with?
Foods that go well with chocolate are on the adventurous side. Dark chocolate and chilli sauce is often enjoyed with chicken or steak.
Chocolate flavoured breads or melted chocolate on toasted brioche is becoming more and more popular.
Dark Chocolate Truffle
This is a simple truffle mix, if made well it is a testament to the chocolatier’s skill
Almost any flavour can be infused with the cream, but in most cases the true character of the chocolate is used and allowed to dominate.
200g cream
25g glucose syrup
275g Lindt Swiss classic dark 49%
Lindt dark chocolate for dipping
In a medium sized sauce pan bring to the boil the cream and the glucose syrup. Remove from the heat and cool slightly.
In a medium sized bowl place your chopped chocolate and pour over the hot cream. With a rubber spatula, mix from the centre until a smooth and shiny ganache is formed.
Pour the ganache into a shallow container and place a layer of cling film over the top touching the surface. Allow to sit at room temperature until a soft butter consistency is reached.
By mixing and agitating the ganache slightly it prompts the setting into a shapeable truffle. Pipe or spoon into portions then allow to set for a further 30 minutes.
Melt and temper the dark chocolate then coat the truffles twice allowing them to set in between.
On the second coating, drop the wet truffles into your topping of choice. This could be shavings of chocolate, cocoa powder or crushed cookies etc.
Sunday Tribune