“Extremely satisfied”

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Photo: Seppo Kalliojärvi

This was a huge Chocolate speak and tasting which I organized for a group of 50 people in Geneva, Switzerland, Hotel Edelweiss. I made the chocolates for tasting partly myself and partly presented the best of Swiss chocolates.

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Suomenselän Sanomat, Finland, 3.6.2018

And this is the story of the trip which I also guided in Geneva, Lausanne, Montreux and Chamonix. A wonderful, interested, easygoing group. Simply a pleasure to share my knowledge on Switzerland.

In the article they write: “The travelers were extremely happy to get as our guide a journalist and chocolate master Ms Kirsi Hyytiäinen. Her explanations of local life shortened up all our bus trips to different destinations and made our trip very comfortable.”

Just take contact if you wish to organize a trip to Geneva for your group, association or enterprise. I’ll take care of all the organization and you’ll get to know all the secrecies of Swiss chocolate making!

 

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And now: Welcome Ruby Chocolate!

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This is a Swiss based chocolate company Barry Callebaut’s latest innovation: ruby chocolate.

And a Swiss chocolate giant Nestle is the first enterprise to be able to use it for production. They chose Kit Kat branche to combine the fresh berry tasting chocolate to wafer.

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Nestle and Barry Callebaut tell the new chocolate is being made of ruby cocoa beans.  As they stay pretty secretive of the origins, the professionals believe that the extraordinary pink color comes more from processing the cocoa beans. That is to say that the reddish wild rose color comes from unfermented beans.

And how does it taste then? I felt in my mouth berry flavored white chocolate. But Nestle gives a cocoa percentage for 68,2 which means that it is made with cocoa paste and not only cocoa butter as the white chocolate.

Barry Callebaut underlines that no extra color neither a flavor is added.

I’m waiting impatiently that another chocolate producer makes plain ruby chocolate bars that I could use for my own chocolate production. I see it already in several forms as I use anyhow lot of berries in my chocolates and red color is my favorite. It would make beautiful truffles.

Have you already tasted the Ruby and how did you like it?

Summer waves in chocolates

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There is no brake of chocolates for summer. These bring tastes of  seeds and berries filled in to white and blond chocolate. And of course the summer waves.

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Not to forget the treasure I found at the sea bed:

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These guys go to children’s party:

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I’m pretty excited of my new molds:

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Spring flowers of Blond chocolate

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Honestly, I do not know why it took me so long to produce chocolates from the blond chocolate, invented by the Chef of the Valrhona Chocolate School Frédéric Bau. And I have even got my Chocolate Master from that school!

So after a long hesitation I bought some blond and white chocolate from the excellent small chocolate manufacture Villars in Switzerland, Fribourg. I combined the beautifully Edelweiss decorated chocolates and made new flowers, with cranberries, pumpkin and sunflower seeds.

What an explosion of tastes! The blond is astonishing salty caramel, plenty of nut aromes. And the white of Villars brings the Madagascar vanille, cocoa butter and Swiss milk.

Can’t offer better for a giant group of tasters, coming to explore Geneva.

Happy Valentine’s!

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Not only on Valentine’s: Chocolate made with love

Handmade with love.

Extremely happy to prepare a big group trip to Geneva this spring. Organizing a gigantic chocolate tasting with stories of a chocolate land Switzerland and producing my artisanal handmade chocolates.

 

Champagne!

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So lucky having participated in Salon du Champagne in Geneva, Hotel Kempinski. I tasted some extraordinary champagnes on the guidance of  best sommeliers of Switzerland and of the world.

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I asked from the best sommelier of the world 2013, Mr Paolo Basso, would he combine any champagne with chocolate. “Yes, only a sweet champagne, which generally are not very good quality.”

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What is your favorite champagne and what do you like to eat with it?

 

 

Practicing with Aloe Vera

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aloeveraMy market lady insisted and was right as always: I should finally give a try to Aloe Vera. I had in mind of course to develop it to chocolates but as I got to know it little closer,  I believe it might take another go. The slimy texture makes problems as also the taste: it doesn’t have the one, if you don’t calculate the acid fleshy smell and taste.

So far I have made juice of it: cut and mixed it with ginger, orange and marjoram. Mixed it with jasmin tea and honey. Mixed it to face cream with coconut oil and pampered my hair with Aloe Vera massage.

Have you tried Aloe Vera in desserts and could share your experiences combined with chocolate? I’d love to hear it!