Conference
Chocolate punch & scandalwater
by Sam Smallman
Price per person Free
21st November 2018
05:00 pm - 07:30 pm
Techniques
& skills

Join Classic Fine Food’s resident chocolate expert Sam Smallman as we look back in time to the development of hot chocolate drinking in the UK and Europe and how the developing drinking trends of the upper classes pushed chocolate into the much-loved beverage and food it is today. Working with historians and mixologists Sam will explain the history of hot chocolate production as well as complimentary hot punches and teas including new ways of creating chocolate punches and using tea in both ganaches and chocolate to accompany tea.

• Basic flavour profiling of Valrhona couverture ranges
• History of hot chocolate in the UK as well as exploring hot chocolate techniques with recipes from Elizabethan times to the 20th century
• Development of hot chocolate punches and tea pairings

Meet
The chef
SAM SMALLMAN
Brand Manager for Valrhona Chocolate at Classic Fine Foods UK

 

Sam has been entertaining and enthusing the public about chocolate for over 8 years. Starting out running stores for renowned British Chocolatier Paul A Young, Sam quickly developed a knack for getting both staff and customers excited about chocolate. When moving to Rococo Chocolates, Sam quickly set up a successful series of pairings and tastings highlighting chocolate’s key flavour links in classic combinations with wine and whisky to new innovations with meat, cheese, tequila and even insects. When not creating his pairings Sam is often to be found training kitchen teams in all things Cacao.

Sam joined Classic Fine Foods in 2017 as Brand Manager for Valrhona Chocolate and since his arrival has been enthusing and exciting chefs across the country.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to 
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment. 

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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