Chocolate School Session with Godiva

Chocolate School Session with Godiva
Recently, I was invited for back to school session with Godiva. It was held at Sheraton Imperial Hotel Kuala Lumpur and it was hosted by Belgium born Chef Philippe. This is my first time attending a chocolate school session and it is hard to say no to premium Belgian chocolate brand, Godiva. Once you tasted Godiva, you will have no turning back and it isn’t just about the craving, it is an addiction!

Back to the school session, Chef Phillipe is a fourth generation chef and son of a famous Michelin 2-star chef in Belgium. Chef was born in a family that has a tradition of producing top quality Chefs and has taken several studies in France and Belgium. The multi-lingual Chef Philippe has worked as Executive Pastry Chef in several leading five star hotels, such as Shangri-La Hotel, Mandarin Oriental and Hilton Hotel in various countries around the world and provided the
finest pastries for Belgian Royals in his own boutique hotel.

His passion and creativity in culinary has led him to join GODIVA as Chef Chocolatier, with primary focus on pastry products for China and the whole Pacific Rim markets. He works closely with the team of GODIVA chefs around the world
(there are three other GODIVA Chocolatier chefs) and together, they meet twice a year to develop new chocolates and further elevate the brand to new heights with dedication and professional craftsmanship.

The private sessions are conducted in small groups and the sessions were equipped with chocolate dipping machines, handbook, equipment and ingredients, neatly arranged at every station in the spacious ballroom. Basically, everything was there and you just need the guidance of the Chef to teach us step by step to make it possible. So what did we learn? Chocolate Truffle!
The most important rule of tempering with chocolate is to ensure that the melted chocolate is kept at a certain temperature to ease the process of moulding chocolate and to prevent the chocolate hardened.

Step 1 – Making the truffle’s shell

We were shown how to fill up the mould with chocolate, level out the chocolates to get the air bubbles out by gently tapping on the counter and refrigerate to get the hard shell. As easy as it looks, handling the chocolate for the first time can be messy and it was like a play school again.

Step 2 – Filling up with ganache

Once the shell is ready, we were shown how to fill up the mould with ganache and level out the chocolate to the desired content by tapping the mould on the counter before refrigerating it again. Yet, another step makes easy to look but hard to execute.

Step 3 – The dip and sprinkle

After having spent a considerable amount of time in the chiller, the mould is taken out and the knocking begins. As the formed chocolate pops out of the mould, we were shown how to dip and sprinkle the truffles. Ingredients such as almonds, hazelnuts and cookie crumb crusts were provided at each station. Creativity plays it part in creating your own chocolate truffle.
“The objective of Chocolate School session was to show that chocolate making process is like art, it requires patience, in fact a lot of patience, to ensure that the chocolate is presented in a perfect form. Excellent craftsmanship and dedication are the qualities we practice in GODIVA. I hope that the guests walk away today feeling a sense of accomplishment and pride while making their own version of GODIVA chocolate truffles,” said Chef Philippe.
The chocolates made during the sessions may not be as good looking as the ones produced by GODIVA chefs, but it managed to create a fun and educational experience in chocolate making. I have visited quite a few chocolate factories or boutiques in Australia but this is the first time I created my own chocolate truffle. Whatever I have created, it still taste good because it is GODIVA!

The Legend of Lady GODIVA

When Lady Godiva, wife of Lord Leofric, protested against the taxation of his subjects, she
agreed to ride through the streets of Coventry “clad in naught but her long tresses”, and so long
as the residents remained in shuttered buildings their tax burden would be lifted. The following
morning she made her famous ride and, despite being the ultimate temptation, the citizens
graciously remained indoors. Leofric kept his word and reduced the taxes to the delight of his
subjects, ensuring Godiva’s legendary status throughout the centuries.

With a Belgian heritage dating back to 1926, GODIVA Chocolatier is the global leader in
premium chocolate. Inspired by the values of Lady Godiva – her passion, generosity, and
pioneering spirit — GODIVA’s legendary name has become a universal symbol of luxury, quality
and the most delicious chocolate.

The company has a presence in more than 80 countries with distribution in over 500 boutiques,
Global Travel Retail, department and specialty stores, and online. GODIVA offers a range of
chocolate creations and is dedicated to innovation and excellence in the Belgian
tradition. From its famous truffles and shell-molded chocolate pieces to its European-style
biscuits, individually wrapped chocolates, gourmet coffees, hot cocoa and other indulgences,
GODIVA is committed to bringing the ultimate chocolate experience to the world.

Wilson Ng