If there was ever a reason to believe in
angels, it happened to me about two weeks ago. I was just checking my mail when
bam! Into my inbox pops an invite to a gin and chocolate tasting workshop. This
was my reaction.
Then I looked closer, this was not just any chocolate
nor was it any gin, these were the big guns, the forerunners, the Tony Sopranos
of the gang. I was going to a Tanqueray and Lindt Tasting. Can you deal? Because
I can’t. I spent the whole of last week dropping names even when the conversation
topic was nowhere now my subject. ‘Oh your aunt died, you know what you should
serve at the wake? Gin. Speaking of…”
So I got together with one of my best gurls Sara
and we made our way to the Lindt Chocolate studio at the Cape Quarter. When we
arrived, I had to take a second. If you follow this blog and my tweets or had
the sad misfortunate of seeing me at the shops, you’ll know, I am a fat kid. I
live for carbs and sugar and chocolate is my church. So when I arrived at my
version of St Paul’s, girlfriend had to take a moment and show some respect.
Once I had embarrassed Sara enough we made our
way inside and found our seats near the front. As soon as we sat down, we were
given these delicious gin gimlet cocktails. I’m sure we were told what was in
them but all I remember was birds singing, the sound of the ocean and all my
cares floating away. They were that good.
Then we got down to business. Tanqueray,
already a master in quality and taste, teamed with Lindt’s Excellence chocolate
range to create taste explosions in the form of new cocktails paired perfectly
with different chocolates from the range. Thanks to a mixologist (a fancy term
for a barman to the rest of us) and Lindt chocolatiers (super fancy chocolate
person) we were given the background to gin, chocolate as well a demonstration
on how to create these new cocktails and why these chocolates are so perfectly
paired.
While we sipped our gimlets, we were given a history
of gin. Did you know there are four types? Tanqueray is a Dry London, which
means I still have three others to taste. I consider this research. We also got
to have a look at what makes gin, gin. It’s a whole bunch of seeds and stuff. The
finished project is a whole lot more exciting.
Next up was a mini lesson in how Lindt
chocolate is made. I was really interested and keen until I got distracted.
Right next to the lovely chocolatier, there was this machine from which
chocolate poured out. Like liquid. I wanted to stick my head underneath and
just lay there. But that type of behaviour gets you uninvited from PR lists so
I had to stay put.
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Then it got a little bit dirty. With the help of
the fancy pants barman we learnt how to make cocktails. Apparently just pouring
alcohol and a mixer is not a cocktail. Weird ;)
This is Sara doing her thang at an apple and
gin mojito and the final product. This drink was delish and was paired with the
Lindt Mint Intense.
Next up I had a go at trying to make a coconut
and honey something. I really must take proper notes at these things. Boys,
please note the wrist action and that I am available for dates. Also bring the
Coconut Lindt, it’s amazing with this drink.
Sara then attempted her hand at this wasabi,
cucumber concoction. She loved it. I pretended to when I was asked about it.
Also the Wasabi chocolate is something I have avoided for ages. I tasted it
here and while it’s tasty Imma gonna stick to my coconut one.
The final cocktail of the night consisted of
raw eggs (for reals), caramel vodka, coffee liqueur, gin and something else. At
this point, I had had three cocktails and really was game for anything. Until I
remembered there were raw eggs involved. Can you tell how nervous I was. This
one was definitely an acquired taste. But the white chocolate that came with it
was insane. That is a winner.
So while my alkie-side was taken care of, my
fat kid side was looking for some attention. She got it in the form of a
chocolate fondant. We watched the boys mix stuff, fold stuff and put things
into a piping bag. Let me tell you, it’s sexy. And the best bit, it only took 8
minutes to bake. And then whoop! There is it, chocolate fondant with coconut
ice-cream. I literally had to will myself to take this picture before eating
it. The smell was so intoxicating my will power disappeared.
Sadly then it was time to go but not before
being rewarded with goodie bags. I say reward like I did something heroic. Inside
the bag were recipe cards for Lindt and Tanqueray, a slab of Lindt and a whole
bottle of gin. You see what I mean about reward?!
To all the angels I now believe in, thanks for
getting us in and for having us. Your work is amaze.
Ex-Oh! Ex-Oh!
