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Golden Tulip, Barry Callebaut train chefs on cocoa dishes

Chefs from some of the country’s major hotels have undergone a workshop on presenting chocolate on their menu for clients.

Golden Tulip Hotel in Accra, in collaboration with Barry Callebaut, a world leading manufacturer of quality cocoa and chocolate products put this together.

Messrs Philippe Marand, Executive Chef and Head of the Chocolate Centre in Dubai, United Arab Emirates (UAE) and Hadrien Jauncy, the Export Sales Manager of Barry Callebaut, were on hand to take their local counterparts through the exercise.

They delivered presentations on new dishes, including how to adorn pastries with chocolates, emphasising the benefits that the use of cocoa products hold for clients. 

The pastries and dishes included the Saffron and Blanc Satin Espuma, Cocoa Biscuit, Chocolate Cremeux, Light Sirop, Red Spaying Chocolate, Alunga Earl Grey Cream, Cocoa Light cream, Inaya Raspberry Mousse and Raspberry Mermelade, among others.  

The General Manager of Golden Tulip Accra, Francis Deyegbe, said that as the facilitator, Golden Tulip was the first hotel in the country to champion the use of “our cocoa products this way.”

“Golden Tulip, Accra, has always made sure Ghana cocoa exists on our menu, especially as beverages and desserts,” he said, describing the collaboration with Barry Callebaut as another step to promote Ghanaian cocoa in the country to the hotel’s international travellers.”

“We recently visited their factory and could attest to the quality of their products from the use of Ghanaian cocoa beans,” he added.

The Managing Director of Barry Callebaut, John André, said his outfit had since 2001 used cocoa beans from Ghana and other African countries for production, accounting for an annual base of 65,000 tonnes.

“We are, therefore, happy to be here and to commend the country for its keen interest in promoting the cocoa industry,” he said, indicating that the workshop was “to open the mindset of Ghanaian hotels to the benefit they can derive from using cocoa on their menu.” He commended Golden Tulip, Accra, for taking the lead in championing the promotion of cocoa and chocolate products.

Mr Thierry Dieu, Executive Chef and Mrs Bertha de Graft-Johnson, Sales Marketing Manager of Golden Tulip, Accra were also on hand to assist the representatives of Barry Callebaut to make the presentation.  

Golden Tulip, Accra is owned by GLAHCO Hotels & Tourism Development Company Limited and is managed by the Golden Tulip Hospitality/Louvre Hotels Group, the eighth largest hotel chain in the world. 

 

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