Entering a roomful of designer cakes was the biggest surprise for me. I have never seen such a big selection of beautiful cakes, neither at a party nor at any patisseries. It seemed like fairy tale word!!
Chef, chefs at everywhere, some carving out attractive figures from candy clays, some demonstrating the techniques of glaze truffles to coat the cakes, some designing chocolate ribbons and some creating innovative candy flowers. Then there were also chefs preparing smoothies/fruit mocktails and some baking savories/soups.
RICH”S GOURMET GUIDE 2016 organised by Rich's Graviss was the first of its kind held in Mumbai at Hilton Hotel. This endeavor was undertaken to bring the international food trends to its food service and bakery customers in India. Their large variety of products like Niagara Farms, Whip toppings, Truffle base, Cremagic, Nugel-Neutral, Chocolate compound kept the home-bakers mesmerised.
There was an interesting talk by celebrity Chef Varun Inamdar – Master Indian Chocolatier. He showcased live demonstration of global trends in foods and his first volume of Barcode- Artisanal chocolates with flavours across 5 states of India, his message being ‘work with honesty and interest’.
I attended the live demo of Beverage session and Cake session.
In demo of beverage session, the chef used the product Niagara Farm to prepare pineapple Smoothie, freak shake, bubble tea and cold coffee.
Chef prepared smoothie by blending yogurt, honey, mint leaves, pineapple pieces, whipped cream, ice and chilled water.
In another pretty glass jar, he placed strawberry jelly, then poured jasmine ice tea. Prepared a foam by mixing equal ratio of cream, milk and water and covered the tea with this foam.
The freak shake was an interesting drink. He got a jar and applied the chocolate on the rim of the jar, then blended brownies, castor sugar, Olio biscuits, Niagara farm milk, cream and poured it into the jar. Covered it with brownie cake and cream…very freaky indeed!!
In another session of Cake designing, Chef demonstrated the new trends of making cakes by using chocolate biscuits and Indian sweets like rosgolla to give a completely new taste. He gave a live demo of making truffle for coating cakes to give a shiny look. He made glaze by mixing 1kg of Cromagic with 200gms of Nuegel and 1.5 kg of dark compound. He boiled Niagara farm and poured it over chocolate compound, using spatula to mix. The mixture has to set it in fridge and then double boil and poured over the cake to give a shiny chocolate look. The cake can then be decorated with chocolate chips and candy ribbons.
I had a lovely time listening to home baker’s stories. Many of the women were full time home bakers and were so very interested in learning the new techniques.
“The main objective of the event was to make our bakery and food service customers aware of global trends and also global cuisines which could be made using Rich’s products. The purpose is to inform and upgrade the quality of offerings of both bakery and food service operators to general public. I believe with Rich’s Gourmet Guide 2016, we have been able to achieve that.” Said Pankaj Chaturvedi, CEO & Executive Director at Rich Gravis Products Pvt. Ltd