Going cuckoo for quality cocoa in our chocolates

PHUKET: Though the week-long Classic Belgian Gourmet Chocolate Of Legend event hosted by the JW Marriott Phuket Resort & Spa came to a close on March 13, some of the delicious creations remain.

French chocolatier and pastry chef Jean-Marc Bernelin not only led classes and chocolate-making demonstrations, but he also created a number of creamy and dark chocolate masterpieces to be added to the Siam Deli’s menu.

Such delights as the chestnut and cognac ganache; mango and passion fruit caramel; hazelnut praline and chocolate; and banana mousse cake – all featuring Callebaut chocolate – are still available at the deli.

With more than 30 years of experience crafting chocolates, there is little doubt that Chef Bernelin knows what he’s doing.

“I can’t remember when I started to love chocolate – it was something I knew since I was very young,” Chef Bernelin told the Gazette. “I entered a chocolate school and fortunately I got a great job with the Callebaut.”

For more than a century, the Belgium company has been making some of the finest gourmet chocolate and remains today as one of the rare chocolate makers that selects, roasts and grinds cacao beans into its own secret cocoa creation.

— Chutharat Plerin

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