Celebrating Classic Belgian Gourmet Chocolate Of Legend
Masterfully Prepared Pastries at Siam Deli for One Special Week
Phuket –Fine chocolate connoisseurs will want to take special note of the week on March 9 – 13, 2015 for its on these five days that Jean-Marc Bernelin from Belgian chocolate maker Callebaut will be in residence at JW Marriott Phuket Resort & Spa.
From Monday to Friday, Jean-Marc will be putting his renowned pastry skills to work at the JW Marriott Phuket Resort & Spa bakery, preparing items which will be available at Siam Deli during this week, in the case of some items, will be added to the deli’s regular menu. Such as chestnut and cognac ganache, mango and passion fruit caramel, hazelnut praline and chocolate and banana mousse cake – all featuring Callebaut chocolate among the ingredients. JW Marriott Phuket Resort & Spa uses Callebaut chocolate in its bakery items year-round.
Jean-Marc will be holding afternoon chocolate cooking demonstrations at Siam Deli throughout the Callebaut chocolate week, focusing on treats as Gateaux moelleux with white chocolate and brownies.
Complimentary demonstration space is limited, advance reservations are required. For more information ormake a reservation, please contact Restaurant Reservations on +66 76 338 000 or via e-mail to firstname.lastname@example.org
During the Callebaut chocolate week will be offering an Afternoon Tea promotions at Siam Deli and Sala Sawasdee Lobby Bar, featuring a superb selection of chocolates, pastries, sandwiches and scones at THB 480 for single person and THB 750 for two including coffee or tea. At Siam Deli, the Afternoon Tea can be taken in exquisite fashion alongside the picturesque Lotus Pond.
For over a century, Callebaut chocolate has been making the finest gourmet chocolate and remains today one of the rare chocolate makers to select, roast and grind cacao beans into its own secret cocoa mass. The company’s products are exported the world over.
Holding a great passion for pastry making, Jean-Marc’s extensive experience as apastry chef in Paris and Singapore was instrumental in his appointment as International Technical Advisor at Cacao Barry, a role which sees him travel throughout Asia launching new products at trade fairs and conducting demonstrations and customer training.