Thermomix demonstration

Over twenty chefs, chocolatiers and passionate foodies enjoyed a wonderful Thermomix Masterclass at the Barry Callebaut Chocolate Academy in Banbury recently and another date has been announced – 22nd April 2010! A perfect ganache, tempering chocolate, seasonal recipes and Thermomix tips were demonstrated by Beverley Dunkley, Head of the UK Chocolate Academy, and author of two Thermomix cookbooks, Janie Turner.

Beverley has a passion to teach artisan chocolatiers new to the business, and says “Chocolate equipment is expensive and there is a need for small reasonably priced equipment to help new chocolatiers get started. Thermomix fills that gap with its multiple functions, especially the weighing scales and the ability to melt and stir chocolate without incorporating any air.”

Janie Turner, Thermomix expert, was delighted with the response at the Masterclass. “I love to show how quickly and easily recipes can be made with Thermomix.  Bellinis were a great start and were enjoyed by all, followed by a melon and apple sorbet made in 2 minutes. Choux pastry was stirred and cooked perfectly in the Thermomix, and shortcrust pastry was a doddle in 6 seconds, followed by carrot cake that took 30 seconds to mix.  Freshly ground Madras curry powder was used in a curried sweet potato soup, and a savoury Indian dokra was steamed above the soup while it cooked.  We also made a hollandaise sauce, royal icing, and a beautifully smooth dark chocolate crème brulée. ” Beverley completed the 2 hours by tempering chocolate and making a raspberry and dark chocolate ganache. Ideas, tips and questions flew around the room!
Do not miss the opportunity of attending the next scheduled domonstration on 22nd April 2010. For further information please ring Julie on +44 (0) 1295 224755.

Visit the Thermomix website to see just what this machine is capable of achieving.