Recently, I was invited to another culinary adventure, a delectably sweet two days of my life, I will remember. We took a trip to Niagara College for their Decadence event – a celebration of Chocolate and Icewine. This event was the first of its kind in Canada, offering a weekend of fun and competition, a chance to meet culinary and wine leaders in the Niagara region and partake in hands-on instructional classes.
My afternoon kicked off at the Kids Chocolate Camp. The kitchen was buzzing with sugary excitement - young girls and boys learning to create mini-cupcakes, smartie cookies on a lolli stick to whipping cream magic. What I enjoyed most is watching how the friendly competition picked up to the on-screen video tunes of Glee. Each child was awarded a certificate for completing their first culinary course and a paper chef’s hat with wooden mixing spoons.
As there were many hands-on workshops to choose from, I decided to partake in a few. I mean who wouldn’t get one’s hands down and dirty in chocolate?
I took the Decorating & Entertaining with Chocolate class taught by Master Chef Philippe Corbiere.
We learned how to identify very good dark chocolate, how to temper, create chocolate laces, swirls, plate decorations to even creating chocolate woven Easter baskets. The most important tip for me was learning the ‘snap’ in dark chocolate. That's the sign of a good cocoa pod. So readers, if you don’t hear the snap, then you know that chocolate bar has been sitting on shelves beyond its lifeline. If it starts to go white in color, then its not premium dark chocolate. Time to chuck!
My next class was particularly special – Beer and Chocolate! Who would have thunk it? I’m not a fan of beer but I have to say mid-way throughout my class, I’ve learned to appreciate a good brew. Niagara College has on-site wine and brewing house.
The class was taught by Brewmaster Jon Downing and sensory expert, Jennifer Wilhelm. We discovered the ways these age-old indulgences complement each other. Each participant was given a side plate with bits of beer bread (rye and brown), strawberries, blueberries, a Chevelle fromage, cocoa nibs and 5 empty beer glasses…for now!
It was the most educational class on beer pairing I’ve ever attended. I had no idea the beer I sipped could pair well with cocoa nibs. My favorite brew was the Choc-Bok. I pray this hits the shelves of the LCBO as this would be a hit! The best part is this beer does not make you bloat- love it!
After 6pm was fast approaching and I had to re-dress for the gala. It was held at Benchmark Restaurant. The space quickly converted to chocolate event heaven! Kuddos to the students and their instructors, as tasting samplers were beyond imagination. Guests were hob-nobbing over wine sponsored by Jackson & Triggs while sampling away at chocolate infused items. – mini pork burgers on chocolate brioche, Ontario venison mole with chocolate nibs (love that app), chocolate ravioli of tree & twig roasted beet and dried cranberry and Costa Rica chocolate. There was an extensive cheese buffet sponsored by The Cheese Boutique. Out comes dessert - unlimited, lavish and rich in flavors and creativity. From chili chocolate baked pudding with slivers of scotch bonnets to mousse trifles and more!
And the wines were just not enough. Enters premium Vidal ice wines to complete our palates before closing remarks.
Announcements began and the students/teams lined up in front of guests, as the Dean commends their hard earned efforts, it was really tough competition. The grand prize was a trip to Bruges, Belgium for training at Chocolate Institute, along with prize money. All teams received an award, which was really and the grand prize went to two chefs from Niagara College. I like their airway ticket.
I commend the dedication, it was neat seeing a chef who had her arm tatooed in sweet word and images.
It was indeed a delicious evening.
www.niagaracollege.ca/decadence
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