Yesterday was the Donation Ceremony for the NATO Charity Bazaar where we gave out 188,000 euros to 27 Belgian and International charities. I have been the coordinator of this bazaar for the past three years. The NATO Charity Bazaar is the biggest social event at NATO HQ (to find out more about the event and the charities we support go to www.natocharitybazaar.org).
Being part of this organization has been one of the highlights of my time here in Brussels. It has allowed me to get to know NATO in a way I never would have otherwise. Through the Bazaar I met people from every member nation and Partners for Peace. The NATO Charity Bazaar has shown me just how important diplomacy is in today’s global environment.
But I digress. Back to a discussion of chocolates. For this event I made special NATO Charity Bazaar signature Chocolates. Since our organization’s colors are blue and orange, I made two flavors: one for each color. The chocolates accented in blue were salted caramels with crunch, one of my favorites. The chocolates accented in orange were filled with speculoos. Speculoos is a very popular favor in Belgium–kind of a cross between pumpkin pie and graham cracker.
The Patron of the NATO Charity Bazaar is Anne-Mette Rasmussen, spouse of the Secretary General of NATO. Danish TV covered the event (The Rasmussens are Danish and he is a former Prime Minister). To my pleasant surprise the clip included a few seconds of Mrs. Rasmussen and me by my chocolates. Click here to see the video. My chocolates appear at the 2:08 marker point.
NATO Charity Bazaar Chocolates From Start to Finish
Speculoos pralines ready to be decorated with orange accents
Orange accenting
Close up of the blue accenting for the salted caramels with crunch (I love adding crunch to my chocolates)
MY NATO Charity Bazaar Chocolates on a plate
MY NATO Charity Bazaar Chocolates on a platter
I wrote out "NATO Charity Bazaar" in chocolates in the middle of the platter. Here's a close up
Another close up of the chocolates.
I couldn't resist taking a few artsy shots with my new camera
I may be a chocolate person at heart, but I love expanding my repertoire of skills even when it doesn’t include chocolate. I recently took a cake icing seminar “The Basics of Buttercream” from Brussel’s resident American-style cake decorating expert Cindy Alvarez. Cindy is a great instructor: patient and incredibly knowledgable on all things cake related. This was the second in a 3-part series of classes on cake decorating. The first class was on making the perfect cake. The second (the one I just took) was on how to ice the cake. And the third installment will be on cake decorating.
I’ve always wondered how professional cake decorators get their cakes to be flat on top, perfectly straight on the side and still be tasty and moist. Now I know. Though I must admit that throughout the experience I kept thinking how a little chocolate ganache here and a few chocolate sprinkles there would make the cake oh so much better.
I took my cake home for Gene as part of his birthday season celebration. In my family a birthday is not just one day, but an entire month. January is my husband Gene’s birthday month, so we’re in full birthday season celebration mode at our house. The cake went well with his collection of birthday cards (one for every day of the month). Gene enjoyed every bite of the cake.
The finished product...better known as "Gene's B-day Cake"
It all starts with making the perfect icing
Cindy demonstrates how to form a dam between layers so the cake will be level.
Look at how nicely the 2-layers fit together.
Cindy demonstrates how to get your cake sides perfectly smooth
Another view of the finished cake: smooth sides and a flat top. All that is missing is some chocolate decorations
I couldn't resist including a photo of Gene's Birthday Season 2012 B-Day Card collection. Look at all those great cards in English, French, and Flemish. The cards will keep coming because his official birthday isn't until next week.
My cousin Talya came for a visit last week. After touring around Brussels and trying the local delicacies (waffles from a street vendor, frits at a friterie, and chocolates from the many chocolate shops in town) Talya wanted to try her hand at making chocolate. So on Thursday we spent the day making Belgian chocolates.
We made two types of chocolates: molded pralines and hollow molds. For the praline fillings, Talya chose peanut butter & jelly, salted caramels, and speculoos. The hollow mold we made was a woman’s high heeled shoe. I first saw this mold with Talya’s mother Roneet several years ago. Roneet had bought Talya a milk chocolate version of the mold. At our chocolate session, Talya had the opportunity to design and make 3 shoes.
Our chocolate making extravaganza took most of the day. To finish it off, we packed the chocolates in ballotine boxes, decorated them with
ribbon, and prepared them for their plane ride home. Talya ending up with an entire grocery bag of Belgian chocolates that she made herself from start to finish.
Talya working with the high heeled shoe mold
Close up of Talya working with the mini high heeled shoe mold
A sampling of the pralines we made
An artsy shot of our chocolates (I couldn't resist playing with my new camera)
Talya enjoying a Belgian Kriek Beer (cherry beer) at the end of our chocolate session
| Have you ever wondered just how many chocolate shops are around the Grand Place? I have. This week I decided to find out. After walking down every road, alley and side street, I found 40 shops.
You can see my list of shops and a corresponding map by clicking here.
I have no doubt that this is the area with the highest concentration of chocolate shops in all of Brussels. It should be noted that some are multiple locations of the same establishment. But still, where else in all of Europe–maybe even the world–can you find so many amazing chocolate shops in one small area.
The map to the right has a link to the live interactive Google Maps version of my Chocolate Grand Place map. |
View Chocolate Grand Place – Brussels, Belgium in a larger map |
Resources, tours
| 
BCM: Belgian Chocolats Mark, Belgian Chocolates, Brussels Pralines, Bruyerre, Café-Tasse, Chocoholic, Chocolaterie Manneken Pis, Chocolats de Bruxelles, Chocopolis, Corné, Corné Port-Royal, Elisabeth, Filip Martin: Belgian Chocolates, Galler, Godiva, Grand Place, l'Art du Chocolat, La Belgique Gourmande, La Cure Gourmande, La Maison des Maîtres Chocolatiers, La Maison du Chocolat Artisanal, Le Temps du Sucre, Leonidas, map, Mary, Musee du Cacao et du Chocolat, Neuhaus, Pelicaen: Belgian Chocolats, Planète Chocolat
Jessie Lewis and I made custom chocolates for the December 2011 Tamarin Foods Holiday Party. Tamarin Foods is a corporate catering company located in Brussels, Belgium. After taste-testing our signature flavors, Tamarin Foods decided to use three of our most popular creations–Peanut Butter & Jelly, Masala Chai Latte & Butterscotch. For the fourth flavor we made a yummy pistachio ganache. The boxes were decorated in Tamarin Foods green.
The other day I was making snobinettes (tiny cup shaped chocolates) for a dinner party. I like to fill the snobinettes with advokaat (Dutch “egg cognac”) or a flavored whipped cream and let my guests sprinkle spices of their choice on top. I always prepare a tray of spices (cinnamon, nutmeg, cardamom, cloves and cayenne pepper) as well as chopped nuts. This is a favorite dessert.
Anyway, I had trouble getting the snobinettes out of the molds. I forced the issue by putting the molds in the freezer, but I started to think that there ought to be a trouble shooting guide out there for when things like this happen. Because with chocolate, it is always something. I knew that when I made the snobinettes I was in a hurry and perhaps used the chocolate before it was ready. But I thought I could away with it. I should know better. With chocolate one never gets away with anything.
I went out in search of such a Trouble Shooting Guide online and found it at AMANO Artisan Chocolate. My problem was the first listed in the Molding Problems section: Will not release from molds. I then sat down and went through the guide. It was so useful I printed it out. The guide is now next to my favorite recipe books as a ready reference.
Click here to read my review of the guide
I just added a new page with links to some of my favorite online instructions and videos.
As a person who is a life-long student of chocolate, I find that there are wonderful online resources that serve as my virtual tutors. The online resources posted here are by industry leaders, chocolatiers I know, or chocolatiers I have seen give demonstrations. And, of course, most of the resources come from venerable Belgian chocolatiers.
Click here to go to the new Instructions page
| I just posted a review of a course I took in September at the Callebaut Chocolate Academy on savory and sweet pralines. This was the second course I’ve taken at the Academy and well worth every penny.
This class focused on making savory pralines with such unexpected ingredients as a Rochefort praline and even a tomato praline. I had my doubts about these flavor combinations at the start, but by the end of the class I was savory chocolates biggest fan.
Click here to go to the review |
 |
Be sure to check out the piece on Belgian Chocolate in the New York Times today (front page of Travel Section Dec. 25, 2011). I had the pleasure of showing travel and food writer Amy Thomas the wonderful world of Belgian Chocolate. She even gives me a brief mention in the beginning of the piece. The only thing missing from the article is a nice praline to eat while reading.
http://travel.nytimes.com/2011/12/25/travel/brussels-the-chocolate-trail.html
In August 2011 I had the pleasure to work with the Elisa Harris (spouse of US NATO Ambassador Ivo Daalder) and the chef of the official residence of the US NATO Ambassador (Truman Hall) to create signature Belgian chocolates for their annual Rentre party in September. Truman Hall has cherry trees, quince trees, apple trees and even red currants growing on the grounds. Elisa has made it a tradition to use these ingredients for the Rentre. The fillings we used for the chocolates featured fruit grown at Truman Hall combined with Callebaut Belgian chocolate. After many hours of trial and error to find just the right filling flavors, we settled on four to be the official 2011 Truman Hall Chocolates: Dark chocolate, Quince and Coffee; Milk Chocolate, Peanut Butter and Cherry Jelly; Dark chocolate, White Chocolate Ganache and Red Currant Jelly; and Milk Chocolate Salted Caramels.
 Trays of the many chocolates we made during the process of creating the perfect flavors and shapes for Truman Hall chocolates. |
 Elisa Harris and me standing next to the Truman Hall chocolates. |
 Truman Hall chocolates. |
 A close up of Truman Hall chocolates. |
Comments (0) 
PDF 
Themocracy