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
