DAY 1 : OKURA PRESTIGE HOTEL – BANGKOK
Frédéric Hawecker (« Meilleur Ouvrier de France 2011″) gave a wonderful demonstration in front of Pastry Chefs based in Bangkok at the Okura Prestige Hôtel. We thank the Chef Sebastiaan Hoogewerf for his warm welcome. For this event, Frédéric selected our dark couverture chocolates : Samana® 62% Carupano® 70% and milk couverture Tannea® 43%. He also used the white chocolate Concerto® 32%.
DAY 2 : CORDON BLEU DUSIT CULINARY SCHOOL – BANGKOK
Following this first demonstration, Frederic was received by the prestigious pastry school « Cordon Bleu ». He demonstrated his passion for sharing his skill and expertise by explaining many different processes to delighted students. An excellent way of bringing the aromatic quality of our dark couverture chocolates to life : Jamaya® 73%, Mekonga® 70%, Carupano® 70% and Arcato® 66%