The dark knight

A majority of Indians are unable to appreciate good chocolate but Badertscher says it8217;s no cause for concern. 8220;If you eat chocolate everyday, you8217;ll be able to tell the difference easily. It doesn8217;t take much time to be able to detect a burnt-tobacco, pleasant grapefruit sharp flavour from a creamy-caramel vanilla flavour,8221; he says.

The pastry chef uses Felchlin, a Swiss chocolate, to prepare some divine Grand Cru Truffles fresh truffles with an elegant, robust cocoa flavour, Cabosse Gourmet pronounced Kha-bose, these are sinful oblong brownie like things and Maracaibo Mousse rich chocolate mousse. He says, 8220;Other exquisite chocolate things are Praline Rustic Noble, Orange Cointreau, Masala Chocolate and Raspberry Financer with cream cheese.8221;

Making chocolate at home is easy, but often, the non-availability of basic ingredients like fine English sugar drive people to buy either organic or brown sugar. 8220;A lot of people grind to powder the big-grained Indian sugar. That8217;s not right. One must use the easily available castor sugar. It gives a soft and smooth texture,8221; he says.

Made-to-order chocolate is his forte. Badertscher will not only make what you want, he will also emboss your name on to them. He says, 8220;We even do gold pralines8212;with shiny edible gold foil.8221;

Badertscher and his team are making chocolate day in and day out at Taj Mahal Palace 038; Tower. Before you order bagfuls of them, you can feast your eyes on these beautiful concoctions at Shamiana and La Patisserie at the Taj.