In just two weeks’ time it is my son Skater’s 21 st birthday. How time flies.
He is a chocoholic and all he wants is to get immersed in chocolate. Lucky for him that is going to be easy because on the 12th and 13th of September there is a whole weekend devoted to chocolate in Sydney. It’s the Smooth Chocolate Festival 2015.
Sydney is a great place to visit, but imagine pairing it with a chocolate festival?
In excitement and anticipation I’ve created a do it yourself chocolate fondue kit. It’s serious fun to share and it’s easy.
I have no idea if a similar survey has been done in Australia, but according to a US survey 53% of Americans turn to chocolate instead of a friend when they are sad and 70% of them believe chocolate’s health benefits justify eating it.
The list of chocolate professionals and pastry chefs for this years festival is enormous and includes Adriano Zumbo & Anna Polyviou (Executive Pastry Chef of Shangri-La Sydney), as official ambassador’s. That means demonstrations, classes and tastings of desserts and chocolate around every corner of the Rocks ….
There’ll be a small village of chocolate festivities in the park outside the Museum of Contemporary Art. The Smoothfm tent will be serving Chocolate platters and champagne. There will even be an extreme Tim Tam tent. ( I am thinking Tim Tam towers and Tim Tam cakes). There’s even going to be Chocolatiers Quarters on Playfair Street with chocolate show pieces made by Adriano Zumbo and Jodie Van Del Velden. (Josophans).
Look out for these as well… Red House, Chocolarts, Riccardo Girardi Falcone ( Ananas), Rhuby Delights (Tasmania), Stay Cool Tropical Sno, Josophan’s Fine Chocolate (Leura), Dickins’ delights, The Cupcake Room, Cocktail King (Fountains and Spanish Chocolate ), Serendipity, Chocolab, Zokoko, Sydney Chocolate, Pochito Sydney, Bondi Chai, The Australian Patisserie Academy, Cookie Crazy, Passiontree, Love dem Apples, Yummy Dutch Pancakes, Mamak Macarons, The Pop Shop, Molly’s Cradle Wines, Cicada Chocolate, Gozleme, Tea Amo, Dos Churros, Ricococo’s Chocolate tea, Black star Pastry and so much more with demonstrations in the Callebaut test kitchen.Oh no, you don’t live in Sydney? That’s OK, come and visit, there are plenty of places to stay
Do you need some ideas on where to stay in Sydney? Try here
- 300 gm chocolate ( I used 54 % Callebaut, but you could use a mixture of milk and dark or flavoured chocolate ( orange, mint, berry), use a couverture chocolate like Lindt or similar)
- 1 cup (250 ml) thickened cream
- 6 or 8 pieces of fruit per person ( strawberries, pineapple, blueberries, mandarin, kiwifruit, banana)
- Skewers ( I used thick bamboo skewers but any other would be fine)
- After you prepare the tin and the candle, set it aside to light when the chocolate is ready. Make sure the candle is not long enough to touch the bottom of the chocolate.
- Make up your fruit skewers or simply put a platter of fruit and the skewers out ready to help yourself as you go along.
- Put the cream and chocolate into a microwave bowl and set for one minute. Stir till the chocolate is melted. If necessary return to the microwave for 20 second stints and stir till smooth. Do not overheat. Alternatively melted in a bowl over hot water.
- Pour the chocolate into your heatproof dish and set it over the flame.
- Now you can begin the fun of dipping your skewers
- *Note:. Watch kids around flames