Last weekend I was invited to JW Marriott for the launch of new Choco-Cappuccino flavored Magnum ice-cream. A masterclass was also held on the same occasion by World Renowned Master Blenders – Janice Wong and Fritz Storm. Janice Wong is Asia’s best pastry chef & Fritz Storm is the World Barista Champion and the culinary expert on all things sweet.
Can you guess what happens when chocolate and coffee comes together? Isn’t it sheer pleasure? Some people like me just love chocolate but don’t like coffee and some people like only coffee and not chocolate and some love both. But what happens when chocolate and coffee gets married? It is the ultimate melange of two favorites Magnum Choco Cappuccino.
We also tasted the Magnum Choco-Cappuccino. It is made from a divine combination of coffee & chocolate, in creamy vanilla ice cream, infused with swirls of smooth cappuccino sauce covered in thick cracking Belgian chocolate coated with sweet crunchy pieces that deliver a distinctive ‘crack’ with every bite. Whenever you bite into a Magnum ice-cream you will always say “mmmmm”.
Fritz Storm, International Barista Coach and Coffee Art Guru, gave the enthusiasts a first-hand experience into the captivating world of coffee and brewing, discussing coffee production, its selection, quality and local coffee while also sharing a few handy tips on how to create the perfect brew at home. Meanwhile, Chef Janice Wong spoke about the goodness of chocolate, fusing several unusual ingredients together to create desserts that resemble art, her devotion to Choco-Art, et al.
The Magnum Masterclass took pleasure seekers on a flavor trail that enticed all senses, thus Offering a taste of the Royal Magnum Experience.The Masters helped enthusiasts discover different interesting pairings with Coffee & Chocolate, while explaining what makes these pairings work. Magnum Choco-Cappuccino was introduced while the masters spoke about the ultimate pairing of Chocolate & Coffee. Ending the session on a high note, the masters came together to co-create their own Magnum inspired desserts made by fusing rich Belgian chocolate and aromatic coffee along with different scrumptious toppings.
Janice Wong also took us down a journey where we tasted samples of dark, milk and white chocolate.
At the beginning of the Masterclass, Janice Wong demonstrated the recipe for Magnum Choco-Cappuccino With Chocolate Water Mousse. I liked the taste of this dish as it was all chocolate. The Water Chocolate mousse had a very light tinge of chocolaty sweetness which perfectly complemented the enticing cappuccino swirls in Magnum Choco-Cappuccino.
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| Fritz Storm And Janice Wong |
Speaking at the master class, Fritz Storm said, “Eating a Magnum is succumbing to Chocolate Pleasure that connects with all the senses. Top this with the enticing aroma and rich flavor of coffee and you are sure to be transported to a magical world filled with pure pleasure.”
Janice Wong, celebrated pastry chef also expressed her excitement at Magnum launching their new flavour and said, “Chocolate and coffee is a match made in heaven. It’s literally a sweet salvation that teases your senses. I had a great time experimenting the various coffee and chocolate combinations at the Magnum master class.”
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| We bloggers and the Masters – Left to right – Sweata, Smitha, Fritz Storm, Janice Wong, Myself(Raksha). |
After the Magnum Masterclass, we all clicked some photos with the Masters and then we all headed for refreshments. We also received a jar filled with dark chocolates as a take-away along with a Magnum pen drive.
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