Tag: Chocolate

Delight in a dessert

On World Chocolate Day, commemorate the deliciousness that bridges cultural differences and uplifts people all across the world. On July 7th each year, chocolate connoisseurs and sweets lovers assemble to honour this cherished delight. Chef Deepak Kumar from Seven Eleven Club & Hotels shares recipes which enable you to admire the creativity and expertise involved in creating chocolate while simultaneously enjoying the delectable delights it gives. S

CLASSIC CHOCOLATE FONDANT

Give in to your senses with a Classic Chocolate Fondant’s rich delight. This decadent delicacy strikes the ideal balance between smooth, cake-like crust and rich, molten chocolate within. The Chocolate Fondant has established itself as a standard in the world of gourmet desserts because to its exquisite look and delicious flavour. Anyone’s mouth would moisten at the notion of biting into this dessert’s warm, oozing centre. This classic dish will please both guests and family, whether you’re throwing a dinner party or just want to indulge in something sweet. Prepare to go off on a gastronomic adventure that will sate your hunger for chocolate and leave you with a lasting memory of heavenly chocolate joy.

Ingredients:

4 ounces (113 grams) dark chocolate, chopped
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Optional: cocoa powder or powdered sugar for dusting

Method:

Preheat your oven to 425°F (220°C). Grease and lightly flour individual ramekins or molds.
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
Gradually pour the egg mixture into the melted chocolate, whisking continuously.
Add the all-purpose flour and salt to the mixture, and gently fold until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins or molds, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for about 10-12 minutes. The edges should be set, but the center should still be soft and slightly jiggly.
Remove the baking sheet from the oven and let the fondants cool for a minute or two.
Carefully invert each ramekin onto a serving plate, gently tap the bottom, and lift the ramekin to release the fondant. The center should be gooey and flow out.
Dust with cocoa powder or powdered sugar, and serve immediately.
Enjoy the warm and indulgent chocolate fondants!
Note: The baking time may vary depending on your oven and the size of the ramekins. It’s important to keep an eye on them to achieve the desired gooey center.

CHERRY BERRY CHOCOLATE WHIPPED

This delicious Cherry Berry Chocolate Whipped dessert will fill you with a blast of fruity flavours that blend well with velvety chocolate. With the vivid taste of cherries and berries and the luxury of smooth, whipped chocolate, this dish celebrates summer. As the light chocolate mousse envelops the juicy bursts of fresh fruit, each spoonful is a symphony of flavours and textures. Cherry Berry Chocolate Whipped is the ideal dessert whether you’re trying to wow guests at a dinner party or just want to spoil yourself. Get ready to enjoy the tantalising combination of flavours that will leave you wanting more. Prepare yourself to savour a dessert that will transport you to a world of fruity-chocolate ecstasy.

Ingredients:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup dark chocolate, chopped
1/2 cup cherries, pitted and halved
1/2 cup mixed berries (such as strawberries, blueberries, raspberries)

Method:

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
Melt the dark chocolate in a microwave-safe bowl or using a double boiler.
Gradually add the melted chocolate to the whipped cream mixture, beating continuously until well combined and stiff peaks form.
Gently fold in the halved cherries and mixed berries, reserving a few for garnishing.
Spoon the cherry berry chocolate whipped dessert into serving glasses or bowls.
Garnish with the reserved berries on top.
Refrigerate for at least 1 hour to chill and set.
Serve the chilled dessert and enjoy the creamy, fruity, and chocolatey goodness!
Note: You can adjust the sweetness by adding more or less powdered sugar according to your taste preference. Feel free to experiment with different types of berries or add other toppings like shaved chocolate or chopped nuts for extra flavor and texture.

DARK CHOCOLATE PUDDING WITH MALTED CREAM

Embrace the richness of dark chocolate and the velvety smoothness of malted cream in this indulgent Dark Chocolate Pudding with Malted Cream. This recipe takes the classic pudding to a new level, infusing it with the intense flavors of dark chocolate and the nostalgic charm of malted cream. The result is a dessert that is both comforting and sophisticated, with a perfect balance of sweetness and depth. The creamy, luscious pudding melts in your mouth, while the malted cream adds a delightful touch of complexity. Whether you’re looking to satisfy your sweet tooth or impress your guests with a sophisticated dessert, Dark Chocolate Pudding with Malted Cream is a decadent choice. Prepare to immerse yourself in a world of chocolatey indulgence and creamy perfection.

Ingredients:

2 cups whole milk
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
4 ounces dark chocolate, chopped
1 teaspoon vanilla extract
Ingredients for Malted Cream:
1 cup heavy cream
2 tablespoons malted milk powder
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Method:

In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until well combined.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
Reduce the heat to low and add the chopped dark chocolate. Stir continuously until the chocolate is fully melted and the pudding is smooth and thickened.
Remove the saucepan from heat and stir in the vanilla extract.
Transfer the pudding to individual serving bowls or ramekins.
Cover the surface of each pudding with plastic wrap to prevent a skin from forming.
Refrigerate for at least 2 hours or until the pudding is chilled and set.

Instructions for Malted Cream:

In a mixing bowl, combine the heavy cream, malted milk powder, powdered sugar, and vanilla extract.
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
Serve the dark chocolate pudding with a dollop of malted cream on top.
Optionally, you can garnish with grated dark chocolate or cocoa powder.
Enjoy the luscious and rich combination of dark chocolate pudding and malted cream!

CHOCOLATE KARANJI

Delve into the rich and irresistible flavors of India with the delightful Chocolate Karanji. This traditional sweet treat takes the beloved Karanji, a deep-fried pastry filled with a sweet stuffing, and infuses it with a heavenly chocolate twist. The combination of crispy, golden pastry and the luscious, gooey chocolate filling creates a dessert that is both familiar and excitingly decadent. The Chocolate Karanji is perfect for festive occasions or as a special indulgence for chocolate lovers. The aroma of cardamom and the richness of chocolate will fill your kitchen as you embark on a culinary journey that marries tradition with innovation. Prepare to savor the delicate balance of textures and flavors that will leave you craving for more. Get ready to experience a taste of India in every blissful bite of Chocolate Karanji.

Ingredients:

1 cup all-purpose flour (maida)
2 tablespoons ghee (clarified butter)
Water, as needed
For the filling:
1 cup grated dark chocolate
1/2 cup desiccated coconut
1/4 cup powdered sugar
1/4 teaspoon cardamom powder
2 tablespoons chopped nuts (almonds, cashews, pistachios)
Oil, for deep frying
For sealing:
2 tablespoons all-purpose flour
Water, as needed

Method:

In a mixing bowl, combine all-purpose flour and ghee. Mix well until the ghee is evenly incorporated into the flour.
Gradually add water and knead the dough until it is smooth and firm.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
In a separate bowl, mix grated dark chocolate, desiccated coconut, powdered sugar, cardamom powder, and chopped nuts to prepare the filling.
Divide the dough into small portions and roll each portion into a thin circle.
Place a spoonful of the chocolate filling in the center of each dough circle.
Fold the dough over the filling and seal the edges by pressing them together.
To make the sealing paste, mix all-purpose flour with water to form a thick paste.
Take a little of the sealing paste and apply it on the edges of the folded dough to secure the seal.
Trim off any excess dough using a cutter or knife to give it a neat shape.
Repeat with the remaining dough and filling.
Heat oil in a deep frying pan or kadai over medium heat.
Carefully slide the filled karanjis into the hot oil and fry them until they turn golden brown and crispy.
Remove the fried karanjis from the oil and drain them on a paper towel to remove excess oil.
Allow them to cool before serving.
Enjoy the delicious and decadent Chocolate Karanjis!

ALSO READ-Perfect recipes to celebrate Chocolate Day

Tags Chocolate, DESSERT

Lite Blogs Travel

Indulge in sweet bliss

When it comes to chocolate, Switzerland is synonymous with excellence. A visit to this chocolate haven is a must for any chocolate lover…reports Asian Lite News

Chocolate, a beloved treat cherished by people of all ages, has a rich and fascinating history. If you’re a true chocolate aficionado or simply have a sweet tooth, why not embark on a delightful chocolate tour? Explore the world’s finest cocoa plantations, witness the chocolate-making process firsthand, and savor delectable creations. This chocolate day, Thomas Cook India Limited & SOTC Travel presents the top five chocolate tours around the world that promise to take you on an unforgettable journey through the realm of chocolate.

Switzerland – Chocolate Paradise in the Alps

When it comes to chocolate, Switzerland is synonymous with excellence. A visit to this chocolate haven is a must for any chocolate lover. Immerse yourself in the captivating world of Swiss chocolate as you tour renowned chocolate factories and experience traditional Swiss chocolate-making techniques. Don’t forget to indulge in heavenly Swiss chocolate bars, truffles, and pralines while admiring the breathtaking Swiss Alps.

Mexico – The Birthplace of Chocolate

Embark on a journey to the birthplace of chocolate in Mexico, where ancient civilizations revered cocoa as a sacred gift. Explore the tropical cacao plantations and witness the traditional methods of cocoa bean harvesting and fermentation. Immerse yourself in the vibrant Mexican culture as you taste authentic Mexican hot chocolate and learn about the historical significance of chocolate in the Aztec and Mayan civilizations.

USA – Sweet Delights in Hershey, Pennsylvania

If you find yourself in the United States, a visit to Hershey, Pennsylvania, is a must for chocolate enthusiasts. Known as “The Sweetest Place on Earth,” Hershey is home to the iconic Hershey’s chocolate. Take a guided tour through Hershey’s Chocolate World attraction and learn about the chocolate-making process. Unleash your creativity at Hershey’s Chocolate Lab, where you can create personalized chocolate bars. The Hershey’s Chocolate Spa is also a treat for those seeking chocolate-infused relaxation.

Belgium – The Art of Chocolate

Belgium, a country renowned for its exquisite chocolate craftsmanship, offers an extraordinary chocolate tour experience. Explore the historic city of Brussels and discover its famous chocolatiers. Witness the meticulous artistry behind the creation of pralines and learn about Belgium’s chocolate heritage. From indulging in melt-in-your-mouth truffles to savoring authentic Belgian hot chocolate, this tour will awaken your senses and leave you craving more.

Peru – The Flavors of the Amazon

Peru, a country abundant in biodiversity, offers a unique chocolate tour that allows you to explore the flavors of the Amazon rainforest. Discover the origin of Peruvian cocoa and witness the sustainable practices of local farmers. Participate in hands-on chocolate-making workshops and sample organic, single-origin chocolates with distinct flavors derived from the region’s diverse ecosystems. Immerse yourself in Peruvian culture and witness the connection between chocolate and ancient traditions.

Embarking on a chocolate tour is an exceptional way to experience the magic of chocolate in its various forms. From the Swiss Alps to the heart of Mexico, these top five chocolate tours around the world offer immersive experiences that cater to chocolate lovers and history enthusiasts alike. So, if you’re ready to indulge in the divine flavors of cocoa and witness the art of chocolate-making, pack your bags and set out on a journey that will truly awaken your senses and satisfy your sweet tooth.

ALSO READ-Perfect recipes to celebrate Chocolate Day

Tags Chocolate

Food Lite Blogs Recipes

Perfect recipes to celebrate Chocolate Day

Post author By Newsdesk
Post date 6 July 2023
No Comments on Perfect recipes to celebrate Chocolate Day

Whether you want to turn a dull day around or celebrate your best days, chocolates have always been a go-to snack to create little moments of happiness! Luckily, with a whole day dedicated to celebrating chocolate, there’s no excuse needed to indulge in some sweet treats.

Celebrate this Chocolate Day with Mars Wrigley’s diverse portfolio of delicacies:

Smoky Chipotle Brownie Bites

INGREDIENTS

1 box (25oz) fudge brownie batter, prepared

2 t TABASCO® Chipotle Sauce

1½ c GALAXY® FUSIONS, ¼” chopped

DIRECTION

Preheat oven to 350°F.

Add chipotle sauce into prepared brownie batter.

Spray a mini muffin pan with non-stick cooking spray.

Fill each cup one quarter of the way with the infused batter.

Top with 1¼ teaspoons of chopped GALAXY® FUSIONS. Push chocolate down slightly in the center. Cover each with the remaining batter.

Bake for 12-14 minutes. Do not overbake.

Remove from oven and let cool completely.

Serve 2 bites per serving.

Red Velvet Chocolate Chip Brownies

INGREDIENTS

Red Velvet Chocolate Chip Brownies

¾ cup + ½ cup GALAXY® FUSIONS

2 sticks unsalted butter

2 cups sugar

2 teaspoons vanilla extract

½ cup unsweetened cocoa powder

1/8 teaspoon salt

Food-grade red color

2 teaspoons white vinegar

4 eggs

1½ cups all-purpose flour

Cream Cheese Drizzle

2 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

½ cup confectioners sugar

¼ teaspoon vanilla extract

2 tablespoons heavy cream

DIRECTION

Red Velvet Chocolate Chip Brownies

Preheat oven to 325°F and spray a 9X13 pan with non-stick cooking spray.

Melt butter and pour into the stand mixer. Add sugar and mix.

In the following order, add vanilla extract, cocoa powder, salt, food-grade red color, and vinegar to the creamed butter and sugar mixture.

In a separate bowl whisk eggs together and slowly pour into the chocolate mixture.

Slowly add in the flour, mixing until fully combined.

Gently fold in ¾ cup GALAXY® FUSIONS.

Pour batter into prepared pan and bake for approximately 30 minutes or until internal temperature reaches 180°F.

Melt remaining GALAXY® FUSIONS. Set aside.

Cream Cheese Drizzle

Whisk together all ingredients. Set aside.

Assembly

Slice brownies when cool and drizzle with cream cheese sauce and melted GALAXY® FUSIONS . Serve.

Mini Sundaes

INGREDIENTS

Sundae One Ingredients:

2 tablespoons M&M’S®

1 scoop vanilla ice cream

1 tablespoon strawberry sauce

2 tablespoons whipped cream

1 maraschino cherry

Sundae Two Ingredients:

2 tablespoons M&M’S®

1 scoop of strawberry ice cream

1 tablespoon chocolate sauce

2 tablespoons whipped cream

1 each maraschino cherry

Sundae Three Ingredients:

2 tablespoons M&M’S®

1 scoop chocolate ice cream

2 tablespoons hot fudge sauce

1 each maraschino cherry

DIRECTION

Place a scoop of ice cream into each of three separate cups.

Top ice cream with each sundae’s indicated sauce and whipped cream if utilized.

Add M&M’S® Brand Minis Milk Chocolate Candies and a cherry to the top of each sundae

PB&J Boca Bites

INGREDIENTS

Strawberry Filling:

½ c SNICKERS® Bars, ¼” chopped

1 c strawberry preserves

Peanut Butter Frosting:

1¼ c vanilla frosting

6 T peanut butter, no sugar added

4 lb biscuit dough, raw

Assembly for 1 Bite:

1 boca bite, baked and cooled

¼ T peanut butter frosting (above)

½ t chocolate sauce, to finish

½ t SNICKERS® Bars, ¼” chopped

DIRECTION

Strawberry Filling:

Mix strawberry preserves and chopped SNICKERS® Bars. Set aside.

Peanut Butter Frosting:

Combine vanilla frosting and peanut butter. Set aside.

Boca Bite Preparation:

Preheat oven to 350°F and prepare sheet trays with parchment paper lightly sprayed with oil.

Similar to preparation of raviolis, roll the biscuit dough into ⅛” thick long rectangle and brush with water.

Portion ½ teaspoon dollops of strawberry filling across one edge of the prepared dough and fold over the other half to seal the filling between 2 layers of dough

Cut out the boca bites with a 1.75″ ring cutter (discard excess dough or reserve for other uses) and place on prepared sheet trays.

Bake for 10 minutes. Remove boca bites and cool completely.

Assembled Bites:

Top each prepared boca bite with peanut butter frosting followed by a drizzle of chocolate sauce and additional chopped SNICKERS® Bars. Serve 2 bites per serving.

ALSO READ-Chocolate Babka: Purely delicious fluffy bread

Tags Chocolate

Food Lite Blogs

Dark chocolate and Diabetes

Post author By Newsdesk
Post date 11 July 2022
No Comments on Dark chocolate and Diabetes

If you have diabetes, it’s best to avoid food that’s loaded with sugar, but, with smart glucose monitoring, treating yourself occasionally to a bite or two of dark chocolate as part of a balanced diet could provide some sweet health benefits…reports Asian Lite News

Are you the kind of person that feasts on chocolate when celebrating something? Or do you reserve this comforting superfood for days when you need something to light up your mood? Either way, if you’re a chocoholic, it’s time to celebrate World Chocolate Day with no guilt. Consuming limited amounts of dark chocolate may help improve blood sugar levels and insulin sensitivity, two important factors in the onset of diabetes, according to research.

“Recent dietary recommendations from experts in nutrition and diabetes actually suggest indulging in this delicious snack due to its potential health advantages. But before you start adding chocolate to your meals, here’s what you need to know,” says Dr. Irfan Shaikh, Head, of Medical & Scientific Affairs at Abbott’s Nutrition business.

The Link Between Dark Chocolate and Diabetes

Dark chocolate contains polyphenols — naturally occurring compounds that have antioxidant properties, which protect the body from damage by harmful molecules. Dark chocolate contains polyphenols that may enhance insulin sensitivity, or how effectively insulin functions in the body. In turn, this might support blood sugar management. This increased insulin sensitivity has the potential to delay or perhaps prevent the onset of diabetes.

How to pick the right dark chocolate for you and avail its benefits

* Pick the polyphenol-rich dark chocolate as not all chocolate is created equal. It’s the polyphenol-rich dark chocolate that contains antioxidants, and the higher percentage of cocoa that yields health advantages

* Read the nutrition facts to ensure you’re getting the most from the chocolate

* Choose dark chocolate that has at least as much fiber as sugar

* Check if the dark chocolate has been processed with alkali (this process makes cocoa less bitter but eliminates the chocolate’s health properties).

* Opt for a non-processed one

* Eat it in moderation. If you eat too much of it, your blood sugar levels could fluctuate instead of being corralled

The bottom line? If you have diabetes, it’s best to avoid food that’s loaded with sugar, but, with smart glucose monitoring, treating yourself occasionally to a bite or two of dark chocolate as part of a balanced diet could provide some sweet health benefits.

People who are advent chocolate lovers, but are diagnosed with diabetes, can opt for diabetes-specific nutrition such as Ensure Diabetes Care, which is scientifically formulated to ensure adequate nutrient intake and maintain energy levels thereby managing blood glucose levels and supporting weight management.

ALSO READ-Traditional dishes for Eid get together

Tags Chocolate, DIABETES, FOOD

Food Lite Blogs Travel

Chocolate tasting tour to Swiss

Post author By Newsdesk
Post date 9 July 2021
No Comments on Chocolate tasting tour to Swiss

The space also houses the world’s largest ‘Chocolate Fountain’ which stands tall at 9m at the entrance of the building, as well as the world’s largest Lindt chocolate shop…writes Puja Gupta.

Are you a chocolate fan? Did you know that your favourite chocolate brands like Nestle, Lindt, Toblerone are all Swiss? Chocolates from this beautifully diverse country are famous across the world for a few reasons. Here they are:

Sweet History

The nation has a long history of excellence in chocolate making that goes back 200 years when Francois-Louis Cailler opened the first mechanized chocolate factory in Vevey in 1819.

He put into practice all the tricks he’d learnt as a trainee in Ticino with Italian chocolatiers. That was the start of Switzerland’s love affair with chocolate that continues even today with local chocolatiers still using traditional recipes handed down from generations. Though the Swiss chocolate industry is founded on tradition, it is always looking to break new ground which is one of the secrets of its success. In 1887, after many attempts, the Swiss chocolatier Daniel Peter, created the original formula for what was to become the first successful milk chocolate in the entire world. Peter called his product, “Gala” from the Greek, which means, “from the milk”. Before this, Chocolate was not considered a delicacy. It was more of a nourishing and medicinal food because of its bitter taste. Apart from this, the Swiss have taught confectioners several new and important techniques like tempering of chocolate and conching to texture and flavour the chocolate that creates a melt-in-the-mouth experience.

Passionate Chocolatiers

Last year, one of the oldest Swiss chocolatiers in the world — Lindt, launched the ‘Home of Chocolate’ in Zurich. This 65,000 sq. ft., three-floor, multi-functional museum space dedicated only to chocolate, is devoted to the history and production of one of Switzerland’s most delectable exports. The space also houses the world’s largest ‘Chocolate Fountain’ which stands tall at 9m at the entrance of the building, as well as the world’s largest Lindt chocolate shop, a Lindt cafe, and a Lindt Chocolateria for people who like to make their own chocolate creations. An ode to chocoholic’s world over, this chocolate haven is yet another reason why we all need to add Switzerland to our travel bucket lists!

Chocolate Tours

Across Switzerland, travellers can experience different chocolate tasting tours in Zurich, Bern and Basel. One of the more unique and fun chocolate tours takes guests through Lavaux. On this route, travellers can go on a hike to learn more about the history of this sweet temptation while also savouring the delights of Grand Cru pralines en-route! One can also head to the Funky Chocolate Club in Interlaken to discover the art of chocolate making. The Club provides visitors with aprons, a chef’s hat and all the ingredients needed to step into the shoes of a real chocolatier and create a personalized Choco masterpiece!

In addition to the tours, the Montreux-Berner Oberland railway has dedicated a whole train to the world’s most irresistible temptation. The Chocolate train runs between Montreux and the Cailler-Nestle chocolate factory at Broc and is a ‘must-do’ for those who want to satiate the ‘sweet tooth’ as well as for the railway and travel enthusiasts. With such an abundance of chocolate available across the country, it is not difficult to imagine that the Swiss are the biggest consumers of chocolate than any other nation in the world. They eat a record 11kgs of chocolate a year! No wonder then that they are a happy lot. Chocolate is known to have extremely soothing properties and is a known brain stimulator. So, the best thing to take your mind off morbid news and thoughts these days would be to grab a bar of Swiss chocolate, uplift your spirit and relax!

In the meanwhile, until you plan your next holiday to Switzerland, you can tease your taste buds and take a virtual tour of the Lindt museum here:
https://youtu.be/e2fOpOsAAdo.

ALSO READ-100g of chocolate a day is permissible

Tags Chocolate, chocolate day, FOOD, switzerland

Business Food Lite Blogs

Indian Chef’s Tribute To Paris

Post author By Newsdesk
Post date 30 April 2021
No Comments on Indian Chef’s Tribute To Paris

Asian Lite’s FnB columnist Riccha Grrover in conversation with India’s First Certified Bakery, Pastry and Chocolate expert-chefpreneur Sahil Mehta on his bakery and pastry brand in India, called Paris My Love

Chef Sahil Mehta is India’s First Certified Bakery, Pastry and Chocolate expert. His early life was spent in Paris, France which gave him the exposure to the French Culture of Dining.

Sahil Mehta

Chef Sahil completed his education from one of the most reputed school in Paris , L’ecole Internationale de sevres. And further to this he graduated in hotel management from Santos Dumont Paris and went on to study as prestigious institutions such as Lenotre ( Harvard of bakery schools) and at 3 Michelin Alain Ducasses institute. He is trained in Decoupage de fruits de Mer et Fromage, Flambage, Blind Chocolate tasting, innovative pastry creation, bar management, restaurant and patisserie management.

He has worked with Ritz – Paris, Bristol , Salon Wilson, Travelers club m hotel Baltimore, potel et chabot , roland Garros and Unesco in Paris. Chef Sahil returned to India in 2010 and has established bakeries across the country for many hotels , chefs and standalone ventures.

Chef Sahil has been behind brands like L’opera, Chocodiva , Renaissance , Bread et More, Cravity , Honey & Dough , Tesu , Fleur De Lis , The artful baker , Red Mango , Brooklyn bakehouse, Meette , La Mia , Paris my love etc.

He says “My philosophy is simple : Passion is my main ingredient , which reflects in my products and the joy of having loyal clients makes me work harder. I very often travel to France to upgrade my skills.”

RICCHA GRROVER- Tell us about your journey as a chef, did you always plan to be a professional chef or dabble into it as an extension of a hobby?

SAHIL MEHTA– I moved to France in 1993 where I had the opportunity to experience the French way of hospitality. Once I completed my education I decided to do a hotel management course. Further on, when I came back to India, I saw a great opportunity in the bakery and pastry field in India as a chef. Hence I went back to Paris and did a chef’s course in patisserie & boulangerie. That in a nutshell is my journey on how chef life all started!

RG– What have been the challenges to the FnB industry in Covid times and what difficulties have you overcome a FnB entrepreneur in these times?

SM– COVID times have been challenging for the FnB industry in many ways. Delivery service was a very big challenge for a bakery and pastry product such as ours. Delhi summer is very challenging the products could only travel in an air conditioned vehicle and we also had to ensure that our delivery person is safe and protected. There for we decided to stick to delivering in our personal vehicles instead of outsourcing as we didn’t want multiple people entering the premises to collect the orders. We also tried to keep our outstation staff stay at the premises to avoid unnecessary movement .
We started our kitchen operations with a limited menu to test the waters during COVID times, there was definitely a need / demand for bakery and pastry products of this niche quality and as everybody was sitting in the house therefore cloud kitchen model to cope with pandemic times was definitely the way forward. We could make a larger audience who are used to travelling for this quality of products abroad taste it and know about the brand with word of mouth promotions that have helped us sail smoothly in a post-Covid world.

Sahil Mehta’s tribute to Paris

RG- What makes Paris my love a unique bakery brand? What inspired you to start this bespoke baking venture? What are the top 5 eats from your curated menu you recommend a first-timer to try.

SM-Through all the culinary consultancies that I have done over time, I realised that each time I set up something with pure passion, post my exit the clients compromise on quality somewhere to economise perhaps hence I started Paris, my love, with the vision of remaining with it, making it authentic and use the best of ingredients, so I guess authenticity and originality make us unique.

Five things I recommend a try are,
1) Zebra
2) Croissants
3) French Country bread
4) Bella
5) Almond Croissant

RG– What is it that keeps you inspired in your profession? What words of advice do you have for budding FnB chefpreneurs?

SM-The ability to be able to create with innovation and the fact that our patrons are a repeat clientele- this sure keeps me inspired.
My two top tips of advice would be-
Be original, be authentic.

RG- What have been the biggest highs in your artisanal bakery project and what is your vision for it in the future?

SM-Our regular and repeat customers, most of who have become friends and part of Paris my love family is the ultimate high.

The vision that I have for the brand is to be able to spread taste and brand authenticity far and wide and be able to educate people on the same along the way with our products taste speaking for itself and leading by example.

RG– You are said to be India’s First Certified Bakery, Pastry and Chocolate Expert from the Harvard of Bakery Schools Lenotre, France. Is this a big responsibility to showcase French pastries right in the Indian context?

SM– To be from the Mecca of pastry and baking and an institution of that acclaim and repute as such comes with a lot of responsibility indeed. And I walk this journey with gusto, commitment and passion each day to honour that sense of responsibility!

Chef Sahil Mehta, the brainchild behind Paris my love has over 22 years of experience in the food industry in India and France. He spent his childhood and early years growing up in Paris where he developed a strong liking for fine food and gourmet desserts eventually which he converted into his passion.

Chef Sahil Mehta has catered his desserts for many high profile weddings for the Ambanis and Reddys. He has won Pastry/ Bakery chef of the year for Artful Baker in 2015, he was the guest of honour and jury at the Magicka Bakers Awards 2017.

Now with Paris my love, he is concentrating on dessert caterings for weddings, baby showers, high teas, private parties, private chef tables and catering to individual discerning clients. Paris my love aims at creating a world-class pastry and bakery experience for the Indian audience.

Chef Sahil signed off by stating “Paris my love for me is my tribute to Paris in India. Our vision is to bring the best savoire faire francais to each Indian doorstep using the best and the topmost quality ingredients without any compromise on quality.”

Tags Chocolate, Indian, Paris