Organized tastings

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December 13, Helsinki, end of the year tasting in restaurant  for an enterprise


Helsinki, end of the year tasting in restaurant on December 13 for an enterprise with artisanal Finnish chocolates,,,, and a truffle of a French macaron maker:
with artisanal Finnish chocolates,,,, and a truffle of a French macaron fee:

Desplanches made the record long millefeuille, me a Desplanches car

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I’ve seen the world’s longest millefeuille, exactly speaking 1.2 km long.

With that the Geneva chocolatier Gilles Desplanches hit clearly in Geneva Autumn fair a previous Belgian record. Desplanches has in Geneva several bakery and pastry shops, for example at the airport. I warmly recommend.

Desplanches made the extra long pastry to celebrate his 25 years career but wanted to combine it to more than just setting the record. He sold the pieces of cake and donated the money of around 85 000 euros for breast cancer research. Enterprises bought cakes by meters.

That’s what I like: not simply a record for marketing purposes, but a deeper content.

The assembling of over a kilometer long pastry is already a feat in itself, but donating the money for breast cancer brought the project to higher spheres. According to the World Health Organization, WHO, breast cancer is the most common cancer of women. Record long cake was topped with pink icing, the same colour as the breast cancer campaign and at the same time the colour of Desplanches brand.

The giant dessert was created of almost 700 kilos of chocolate, nearly 900 kilos of cream and 600 kilos of flour. Around one hundred people, celebrities, restaurant chefs and volunteers crafted it together. They praised the exact preparing and extensive planning of the Geneva chocolatier.

I experienced these quality marks myself, when attending once again Desplanches chocolate decorating course in the same exhibition. There I learnt to make a chocolate car in a professional guidance of Desplanches confectioners. Here you go: in the picture something for cake bakers to remake.

Christmas Market

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Fresh hand made chocolates and culinary books translated into Finnish by ChocoEmotion

In Lutheran Church Geneva, vieille ville

December 2, 2012

Christmas tastes and odours

at 16h

Organized Tastings

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White chocolate with blueberries:, Piemonte chocolate toffee by ChocoKirsi, Dark Madagaskar from and Espelette truffle by ChocoKirsi

October 31st for an association in Geneva, Carouge, Switzerland at La Fumisterie. It’s Halloween!

Partly with own chocolates.

26th May 2012,

Finland Kellokoski Kinuskilla,

Chocolate-tea tasting with signature chocolates by ChocoEmotions

Milk-müsli, jasmine ganache

Suklaa-teemaistiaiset Kellokosken Kinuskillassa.

Geneva (Photo credit: Alan M Hughes)

Ainutlaatuisten käsintekemieni suklaiden kanssa.

12 April 2012

Tea-chocolate tasting in Geneva, Bonjour Bonsoir

3 grand cru teas combined with origin chocolate, praliné and ganache.

20 April 2012

Chocolate tasting in Finland, Kellokoski, Circle of FinlandEntrepreneurs

On the road again!

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Deutsch: Häuserzeile in Pully, Kanton Waadt
Pully, Kanton Waadt (Photo credit: Wikipedia)
Next chocolate tasting with leadership theme October 8th for an association in Pully, Switzerland.
Preparing my own chocolates to be presented for around 30 participants.
Warming up with a chocolate cake



Tastings bring your childhood back

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Local press on my chocolate-tea tasting in Finland, Kellokoski

Chocolate-tea tasting partially with my own chocolate creations at Kinuskilla Café 26th May 2012

Kotona tehdyt macaronit / L’Atelier de Macarons

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Fresh from the press

Kotona tehdyt macaronit

L’Atelier de Macarons

Abraham, Bérengère

Suomentaja, Translator: Hyytiäinen, Kirsi
Oo la laa… mitä herkkuja!

Kirjan ohjeilla valmistat pienellä vaivalla suussasulavat macaronit – klassisista mauista vietteleviin erikoisuuksiin.

Anna makujen moninaisuuden hurmata!