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.
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!
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.
Not to forget the treasure I found at the sea bed:
These guys go to children’s party:
I’m pretty excited of my new molds:
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.
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.
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This is how my Christmas classics look after the next step. Now any clearer? An extra tip: they are originally from Italy.
And that is so last year when the chocolate truffles were round!
These are my this year’s innovation: square truffles of cooked wine and pear with dark Madagascar chocolate with cocoa nibs.
Anybody familiar with vin cuit (cooked wine), with pears and apples and NOT wine? This is a traditional autumn delicacy in western, French speaking Switzerland.
Tomorrow more on the Italian speciality!
Making of a traditional Christmas classic. But what is it? Make your guesses! Swiss Sausage, Christmas Tree Decoration? Or something sweet?
Stay tuned and follow the next steps to see the result!