EVENT: Puratos Carat Ganache Baking Demo in Treston International College, Taguig City
It’s been a couple hours that has passed since I was inside the compact show kitchen of Treston International College to witness the launch of Puratos Carat Ganache via baking demo done by awesome and good-looking Chef Hasset Go, and still I can smell the scent of melted chocolate.
I am a great fan of cooking shows. I spend most of my time watching cooking shows on Lifestyle Network and Asian Food Channel. I even reach the wee hours in the morning watching chefs cook or bake, and design plates with the food they prepared. So, when invited to a live demo, I didn’t think twice about it. After witnessing what Chef Hasset Go has done with the Puratos Carat Ganache, he made baking seem so easy.
But for me, eating is way easier..
If some people get starstruck when they see their favorite artist or when a super cool car drives past by them, I get starstruck by food and kitchens – especially the ones used in cooking shows. This is the first time I have been in one and it’s definitely an unforgettable experience.
Here are the two stars of the baking demo, Chef Hasset Go and the Puratos Carat Ganache. I am no baker or pastry artisan but from what I have seen from the demo, I think ganache is a substance usually made from chocolate or cream that is used as a filling, icing, or glaze.
Puratos Carat Ganache was made to meet the needs of Filipino bakers, pastry chefs, and chocolatiers. Since the Philippines has everything that chocolate hates (too much light, heat, and humidity), bakers, pastry chefs, and chocolatiers find it difficult to work with regular chocolate. So, Puratos made a chocolate ganache that is relatively easier to work with and provides a flavor that will make you want for more. At first I didn’t buy it but after tasting some of the samples, they won me over.
Chef Hasset Go demonstrated 8 recipes using the Puratos Chocolate Ganache. If there was really such a thing called death by chocolate, this is probably that time. I’m glad I’m still alive despite being exposed with too much chocolatey goodness.
The first recipe made was the Whoopie Pie. For me, the whoopie pie is like the best part of a cupcake squeezed and flattened into a sandwich. Some call it the big fat Oreo but instead of a cookie, it has a soft outer bread like a circular sandwich. It’s a cross between a biscuit and a cake.
Next are the Toffee Muffins. This are like small-sized cupcakes with a toffee base then injected and topped with the chocolate ganache.
Coffee and chocolate in a pastry – that best describes the Almond Cappuccino Bars. This is my cup of pastry.
Did the above pastries look easy to make? I sure thought so too. So chef made a whole chocolate cake, the Almond Ganache Torte. The colorful design of the thin film of chocolate surrounding the cake is made using a chocolate transfer sheet. It looked really challenging to create.
What’s an event without any fun? That s boring. Something you don’t want to be in but something that this event is not. Especially with the Fun Hazelnut Fingers, even the audience had fun participating in creating them.
One cake isn’t enough so Chef Hasset made another one. And this one is on a roll, a Mocha Cake Roll that is.
Lastly, you don’t throw away cake cut out scraps because you can turn them into Cake Pops. Roll the cake scraps on your hands (make sure they are clean) and dip them in melted Puratos Carat Ganache, and that’s it. You can drizzle a magnifier to make them more attractive.
Here is the sampler of the pastries prepared. Yum yum!
Thanks to Mr. Bernard Poplimont (Area General Manager of Puratos in South East Asia), his Puratos team, and Chef Hasset Go! I really enjoyed the demo. Learned a lot about Puratos, chocolate, and the art of baking.
After the event, snacks were served at one of Treston’s kitchen that was used for Junior Masterchef Philippines. All I can say is “awesome!”
Now, close your mouth and wipe that drool off your lips.
Spread some awesome..ness..