Chef Kunal decorating the dessert

The Magnum Masterclass event was about the Magnum ice creams taking Belgian chocolate lovers to an irresistible pleasure trail through Master classes hosted by celebrity Chef Kunal Kapur. Magnum ‘s iconic ice-creams, made with pure Belgian chocolate is recognized as a symbol of royal treatment and remarkable pleasure. I attended this event of Magnum at Hotel Oberoi Delhi on the 28th February, 2015.

Variety of Belgian chocolates

After an interesting introduction, at first Kunal Kapur explained the meaning of chocolate and its preparation. An authentic chocolate is the one that has minimum 35% cocoa content. All Belgian chocolates have minimum 35% of cocoa making it rich and indulgent. How the chocolate is made? Cocoa beans are sliced, dried and roasted. We get cocoa nibs. These nibs are grounded. The paste is then pressed to get cocoa butter and cocoa mass. This cocoa mass is complimented with sugar, milk and processed to create versions of chocolate. Cocoa mass is rich in anti oxidants. There are three varieties of chocolates.

Raw material for Magnum Master class

Decoration accessories for Magnum ice creams

White chocolate is technically not a chocolate. It contains cocoa butter, milk and sugar.

Milk chocolate- cocoa Mass, cocoa butter, milk, sugar

Dark chocolate has more of cocoa mass.

After the introduction to chocolate, we all tasted these varieties of Belgian chocolates placed on the table. We were able to distinguish them all with distinctive taste. Chef Kunal Kapur ensured that each one of us tasted it. He explained that good chocolates will not stick to the palette or anywhere in the mouth, it will just melt away.

Magnum masterclass experience

Magnum Masterclass event @ hotel Oberoi Delhi

Post this, Chef took us through the Master class of decorating Magnum ice creams in various innovative royal styles to provide an experience rather than just having it plain. Chef created two elegant sophisticated styles to splurge. Both the ice creams were creatively styled by icing. He decorated with edible gold and silver pearls and gave a beautiful royal brownish touch.

Both the desserts looked attractive. We got to learn beautiful ways to innovatively create elegance in desserts.

Celebrity chef Kunal Kapur showcasing royal creations

Post this we were requested to taste individual flavors of Magnum ice creams. With every bite, there was a crackle sound which indicated a strong, thick and non melting layer of chocolate on the ice cream. Interesting part was that these ice creams are termed as adult ice creams as they can relish the distinguished taste chocolate variants and the different flavors inside it. I had a classic flavor which had a coating of dark chocolate having plain less sugary vanilla inside. With every bite, I would taste, the palette would get cleaned with the vanilla making it ready for another bite. I though how technically thoughfully designed ice cream it was.

Magnum ice creams

Then Chef Kunal created another version of delicacy Magnum ice cream with faluda and kewra. It seemed delicious.

Post this session, the individual tables were told to create their own dessert. We made ours and loved it. I thought how creative I was. It gives a huge satisfaction if a dish decorated by you turns out to be attractive.

Magnum ice creams are available in Delhi starting 1st March,2015 in three flavours Classic, Almond and chocolate truffle each for Rs. 90.

So Chocoholics, go and enjoy Magnum ice creams!!

For more information on Magnum follow them on Twitter <twitter.com/MagnumIND> or join them on Facebook at WWW.Facebook.com/MagnumIND

Nidhi KM

Viharin.com

Some more photographs