Lindt Master Swiss Chocolatier

At the end of last year when everyone was winding down and preparing for the much-needed holiday; Wikus Myburg (a.k.a Pastry Boy and “Baby Tjoklits”) was tempering himself for the prestigious Lindt :Working with Chocolate, Tempering, Décor and Showpiece course.

In December 2009 Wikus attended the chocolate course held at the Lindt Chocolate Studio situated in shop B104 of The Cape Quarter, de Waterkant, Cape Town. “The Chocolate Studio is the first of its kind in South Africa , offering specialised training workshops to entry level chefs, non-professionals and chocolate enthusiasts.”

Nine out of ten people like chocolate. The tenth person always lies – John Q. Tullius

Having an affinity for the Pastry kitchen and a love for all things sweet; Wikus opted to attend the chocolate course in order to acquire insight and obtain an enhanced appreciation of the decadent and secretive realm of chocolate making and its confections. With a duration of two days and the intensity of an 80% Cocoa Lindt chocolate bar the course proved to be a worthwhile experience. Head Chef Alfred Henry was able to give each participant individual attention and feedback on their creations. The course encapsulated an appreciation of chocolate through the five senses, historical facts, chocolate tempering using seeding, tab leering and the direct method, chocolate decorating and the pièce de résistance – a chocolate chef show piece.

Along with learning how to create the show piece, Wikus was given an understanding of the key principals behind a show piece for example it is a misconception that show pieces are created from solid chocolate – most of the time they are made from either hollow or moulded chocolate.

Wikus dedicated his showpiece to Chef Ryan Potter to show his gratitude for all that he had learnt from him during the semester.
I am sure that the course has developed Wikus’ knowledge and skill of the art of chocolate. Wikus will be moving from Hot kitchen to Pastry in a week’s time. We wait in anticipation to see the ‘Master Chocolatier’ at work…

By Ero Terpizis