Chef Olivier Vincenot

The Art of Chocolate Making with Chef Olivier Vincenot Corporate Chef Foodhall at Foodhall @ DLF Saket

The ultimate gourmands paradise, Foodhall @ DLF Saket hosted a special chocolate making workshop with Chef Olivier Vincenot , Corporate Chef at Foodhall, who transported the attendees to the wonderland of fruit and nut chocolates. Chef Olivier, displayed his culinary skills and ensured a chocolatier out of everyone who attended this live demonstration.

Chef Olivier, rustled some of the most delicious flavors of chocolates,Truffles Mocha: (Ganache), Fruits & nuts Mandian, Chocolate mousse and Chocolate almonds, to name a few of the sinful indulgence.

The event witnessed Chef Olivier Vincenot sharing his secrets and techniques of making perfect chocolate through various applications like tempering, moulding and decorating chocolates. The guests enjoyed themselves as they spent a fun afternoon honing the chocolatier in them.

About Foodhall:  

Art of Chocolate Making
Art of Chocolate Making

Foodhall, a premium lifestyle food superstore, Future Group’s ambitious venture, is a pure gastronomical delight. Latching on to the love for global cuisines, Foodhall is an answer to every foodie’s inner epicure. Launched in May 2011, Foodhall is a one-stop destination for a well travelled urban consumer who understands the nuances of gourmet cooking. An eye-appealing exotic store captures the novel concepts from around the world on one platter. With an aesthetic mix of Indian flavors with the west, this specialty store is a den of discovery – of the finest global foods and ingredients.

Foodhall appeals to every food connoisseur with its custom-made gift hampers, monthly thematic festivals, beautiful display of fruits and vegetables, a spice station, live demo kitchen and fresh sampling of ingredients in the best possible combinations. These make shopping at Foodhall an enriching experience. A perfect blend of culinary presentation and ingredients in Foodhall is at par with any international gourmet food store. It has an extensive global variety in every category – the offerings range from Tomotillo (Green Tomatoes of Mexico) to gluten-free breads such as pizza dough, bagels, to range of super-food options such as Greek Yoghurts, fat-free organic milk, Tofu, gourmet chocolates, oils and vinegars, smoked salmon, mock meats, specialty cold cuts, teas, fresh truffles and various food delights including a variety of Indian foods.
Foodhall offers an assortment of fresh and packaged foods and covers international and pan-Indian cuisine. From avocados from South America and over 60 varieties of cheese to freshly made authentic breads by in house chefs, Foodhall has an exhaustive range to offer. Well stocked in fresh produce, dairy and packaged foods, this food enthusiasts’ hub boasts of an extensive frozen section and a good delicatessen selling cheese and poultry. One can also choose from their impressive array of breads, snacks, desserts and savories, both Indian and international.

Keeping in mind the day to day needs Foodhall offers a huge variety of staples, dry fruits and organic food items. With its wide array of offerings the store certainly proves to be the ultimate foodies indulgence store offering the curious and passionate foodie something new each time.

Foodhall also caters to all the dining and cooking needs of customers with an array of kitchen appliances and accessories.

Living up to its image of being innovative and offering a world class experience under its arcade .It has an exclusive seating area called theFoodhall Deli. Foodhall Deli is the first of its kind café space at any food retail outlet with an elaborate menu offering in house blended coffees, meals, salads, sandwiches, savories and pastries, etc.

Live Counters with a café style seating serving freshly cooked food, ASA spice station offering a selection of over 150 rare and exotic spices and herbs from all over the world and Chado Tea Bar are the highlights of Foodhall. This heaven for food lovers has mastered everything to do with Food: Variety, Specialty and Experience.

Foodhall with its array of exclusive offerings and an inviting environment with wooden décor, warm lights and food visuals coupled with superior customer service and innovative display of food promises to create a complete sensory experience which will ensure an experiential, solutions oriented and most pleasurable shopping experience.

Currently Foodhall is present in Mumbai (Foodhall@Palladium), Bengaluru (Foodhall@1 MGRoad), New Delhi (Foodhall@DLF Place),Foodhall@DLF Promenade, Pune – (Foodhall@PhoenixMarketCity) and Gurgaon (Foodhall@Central).The store boasts of a variety of choices for food connoisseur and brings aboard a whole new world of flavors and tastes. Foodhall targets the well- traveled urban Indian consumers, who love to experiment with global cuisine and promises to expose customers to the finer nuances of food.


Chef Olivier Vincenot
Chef Olivier Vincenot

Truffles Mocha: (Ganache)

Whipping cream 35% 150 gr or 1/3 cup + 1 table spoon

Glucose syrup   12 gr or little less than 1 tea spoon
Dark chocolate 54% 245 gr or 3/4 cup
Nescafe powder    9 gr or 1 tea spoon
Butter unsalted  30 gr or 1 table spoon
Cocoa powder OR icing sugar to roll the truffles in.


Keep the butter at room temperature as well as being cut into small pieces.
Place the chocolate into a bowl.
In a sauce pan, place both the liquid cream and glucose and bring to the boil over medium heat; then pour over the chocolate.
Stir until the chocolate has fully melted and then add the butter, stir again until the butter has fully melted. The Ganache should have a shiny finish. Place in the fridge to set.
Using the finger roll in your hand a quantity of ganache to make a ball, usually marble size, and then roll the balls into either cocoa powder or icing sugar.


Fruits & nuts Mandian:

Dark compound chocolate 250 gr
Roasted whole almond  50 gr
Roasted whole hazelnut  50 gr
Green roasted whole pistachio  50 gr
Cashew roasted  50 gr
Dry apricot  50 gr
Orange peel  50 gr
Lemon peel  50 gr


Melt a quantity of dark compound chocolate over a bain-marie until warm, 36C degrees.
Have dry fruits and roasted nuts ready, such as apricots, cherries, orange peel, lemon peel, almond, pistachio, pecan, cashew, etc. (Dry fruits should also be cut into small dice pieces)
Have a tray ready with a grease proof paper on top.
Using a table spoon, pour a quantity of chocolate over the paper to form a round disk of about 5mm thick.
Before the chocolate set, stick either dry fruits, nuts or a combination of both, and leave to set. (Not in the fridge, but a cool place)
The same can also be done using white or milk chocolates compound.


Chocolate mousse:

Caster sugar 100 gr or 1/2 cup
Water  30 gr or Table spoon
Whole eggs  90 gr or 3 No’s
Egg yolks  60 gr or 2 No’s
Dark chocolate 70% 240 gr or 1 cup + 1 table spoon (Couverture chocolate)
Whipped cream 35% 320 gr or 1 cup + 1/4 cup (Elle&Vire)


Melt the chocolate over a bain-marie and keep warm aside. (36C to 40C degrees)
In a mixing bowl, whisk both whole eggs and yolks till slightly fluffy; while doing that also have the caster sugar and water come to 118C into a sauce pan over medium heat and pour over the whisked eggs; carry on whisking until the mix has cooled down. (Sabayon)
Whisk the whipping cream to a soft pick, and pour a fifth into the warm melted chocolate which at this stage should be removed from the bain-marie, mix together nicely.
Then fold in the sabayon into the chocolate until nicely mixed, do not beat, and fold in the whipped cream.
Pour the mousse into glasses, cup, and bowls and set in the fridge.
Can be decorated with fresh strawberries or any other fruits, or just cocoa powder, icing sugar, or even small heart made of icing.


Chocolate almonds:

Whole almonds 185 gr or 1/2 cup + 2 tea spoon  
Caster sugar  75 gr or 1/4 cup
Water  30 gr or 1 table spoon
Butter unsalted    8 gr or 1 tea spoon
Dark chocolate 54% 185 gr or 1/2 cup + 2 tea spoon (Couverture chocolate)
Cocoa powder as required


First roast the almonds in an oven and let them to cool down.
In a sauce pan place both caster sugar and water and bring to boiling point until it reaches 110C to 115C over medium heat.
Remove from the heat and add the roasted almonds, stir them into the sugar syrup using a hard spatula until crystallization starts to happen.
At that point, return the pan over a medium heat and stir until caramelization starts to happen. (Watch out not to get them too dark)
Remove the pan from the heat, add the butter, stir until melted and pour onto a nonstick tray; while they are still hot, separate all the almonds and let to cool down.
Melt the chocolate, drop the almonds into the chocolate, and remove them one by one to then roll them into the cocoa powder. Shake the excess and place the almonds onto a tray to set, not in the fridge but a cool place still.

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