Chocolates

“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.

 

Easter is at the door

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Kirsi’s Chocolates is thrilled to be in the charming cafe next to Geneva, in a village of Genthod. During the Easter time you may taste my chocolates and biscuits.

 

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Easter bunnies are hopping as biscuits and chocolates

 

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With Iris Maag at the Cafe “C’est ici l’endroit où”

 

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White chocolate with praline and dried fruits
Cafe

C’est ici l’endroit où…

 8, chemin de la Pralay – 1294 Genthod,  Geneva, Switzerland

Lundi :          7h30 – 12h30                15h00 – 18h30

Mardi :          7h30 – 12h30                15h00 – 18h30

Mercredi :    7h30 – 12h30                15h00 – 18h30

Jeudi :          7h30 – 12h30                15h00 – 18h30

Vendredi :    7h30 – 12h30                15h00 – 18h30

Samedi :       8h30   –    ouvert non-stop    –    17h30

 Exploitante: Iris Maag, 022 774 27 20

Chocolate walk in Geneva

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This is only one example of the Chocolate Walks I organize in Swiss cities like in Lausanne, and this one in Geneva.

I guide the tourists through the most interesting chocolatiers, explain their background and anecdotes. And of course show also the city if you wish so. And if we have time from tasting the latest creations of all these chocolate magicians.

During the last chocolate tour we saw among the other amazing places:

  • Sweetzerland Chocolats
  • St Peter’s Cathedral in the Old Town
  • Ladurée’s new boutique
  • Chocolaterie Du Rhone  and its’ talented master Jean-Pascal Sérignat

 

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Sweetzerland Chocolats
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View from St Peter’s Cathedral
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Ladurée’s new opening

 

 

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And of course at du Rhone chocolatier the dark chocolates from Jean-Pascal Sérignat