Blog

Champagne!

Posted on

 

 

DSCN8795

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.

DSCN8783k

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.”

IMG_8848

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

 

 

Advertisements

Practicing with Aloe Vera

Posted on Updated on

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!

 

 

Meet the CEO of HEB

Posted on Updated on

I didn’t know that this exists: World Wide Headquarter of Easter Bunnies. Any guesses where we are ?

Here some added photos as this seems to be a difficult one.

Flags waving: Easter is coming.
Flags waving: Easter is coming.
CEO (=Chief of Easter Organization)
CEO (=Chief of Easter Organization)
Organigram of the HEB
Organigram of the HEB
Carrot break room
Carrot break room
Uber Bunny briefing the staff
Uber Bunny briefing the staff

Not chocolate – but ceramic

Posted on Updated on

 

Baking day? Not really.
Baking day? Not really.

I was delighted to visit Liliane Stucki in her Geneva atelier. And to have a try with clay forming to ceramic.

I didn’t get very far away but was positively surprised of the similitaries with baking and chocolate making.

Funny enough, Liliane proposed me a mould of eagle-owl. My family name in Finnish means a fledgling of eagle-owl. And sure I had to make also a piece of ceramic-chocolate
Funny enough, Liliane proposed me a mould of eagle-owl. My family name in Finnish means a fledgling of eagle-owl. And sure I had to make also a piece of ceramic-chocolate

As you can see from the results I better leave it to Liliane, though. She handles it much more skilful.

Geneva ceramic artist Liliane Stucki in her atelier. It all starts with a clay dough.
Geneva ceramic artist Liliane Stucki in her atelier. It all starts with a clay dough.

 

Mövenpick Dessert Decoration Course

Posted on Updated on

The jazz coupe at the right won the course. And right so. Well, even though, it wasn't mine.
The jazz coupe at the right won the course. And right so. Well, even though, it wasn’t mine.

Lucky me, I had a chance to participate in a Mövenpick Dessert Decoration Course in a jazzy Montreux. Hot terrasse at the lakeside and huge view topped the event.

We followed the Mövenpick Ice Cream Master and remade the Coupe Romanov,  strawberries with vanilla ice cream.

Heaven was very near now in Montreux. With gorgeous live jazz at the background.

Lake Geneva, mountains, 30 degrees summer, strawberries and ice cream. Couldn't get better.
Lake Geneva, mountains, 30 degrees summer, strawberries and ice cream. Couldn’t get better.

Happy Chocolate Day

Posted on Updated on

July 7 is the World Chocolate Day. And my father’s birthday. They go well together, because he loves chocolate.

This is for you all and for my dad who is eating every day something chocolatic up there over the clouds. Happy bday daddy and thanks for guiding!

Chocolate muffin with apricot and cherries
Chocolate muffin with apricot and cherries

♥ Thank you Facebook ChocoKirsi Likers! ♥

Posted on Updated on

You are now 100! ♥☺ Followers at www.facebook.com/ChocoKirsi

FacebookChocokirsi   I am so proud of your company and eager to read every comment, question and initiative you’ll leave on Facebook or here at my pages.

Let’s boost:

When ChocoKirsi page gets 150 likes, I will draw a winner of you all to get a selection of Swiss Premium Chocolates.

 

Now any guesses when we’ll reach this?

Happy liking!