I think I've told you all about our friend from Switzerland, Franz, who is a pastry chef and was on the Food Network recently. Of course, he came to the reunion with his wife, Gaby, who is just a beautiful person, inside and out. Franz is wonderful, also. He's a big teddy bear of a guy, who's smile could melt anyone's heart. Franz knew absolutely NO English when he arrived in the states to travel with us, but it was so important to him to be able to have meaningful conversations with everyone, that he was completely fluent before the end of the year. Since then, he's traveled extensively, and his English is even better.
So, it came about that during some free time at the reunion, he announced that he would be giving a Chocolate Tasting. We all gathered at the appointed time, in the hospitality suite that had been rented for our cast to gather in. $200 per night X 4 had been donated by various members of the cast to pay for the suite. It was a great place and we had a birthday celebration there - more on that later - and we brought in stuff to drink, and pizza one night, and cold cuts another. We had our cast meeting there, and watched a slide show of pictures from our year. There was even a huge balcony that overlooked the pool and the golf course. The president of the Alumni Assoc. was staying in a suite just like it.
So, we all gathered around and Franz explained that we all needed to be quiet and to really listen and pay attention to the sensations of the chocolate. He consults for a company called Fechlin, and he explained briefly about the process of making chocolate, where it comes from (Venezuela, Ecuador, Java, and Madagascar) and that this chocolate we'd be tasting was in the top 3% in terms of quality. Soon, the joking all stopped and we were mesmerized, including the kids.
He had pamphlets that explained about how the cocoa beans are gathered, and made into chocolate, the precision that goes into making sure every lot is up to the standards required by the company, and how to properly taste fine chocolate. We tasted seven different kinds, beginning with the darkest and finishing with the creamiest milk chocolate. Each time, he explained about the particulars of that one, the flavors in it, the source, etc. We opened the packages, looked it over, to be sure there were no streaks, or white edges. We rubbed it with our thumbs to release the aroma. We broke it in half and listened for the snap that would indicate the cocoa content. (the more cocoa, the more solid it is, resulting in a harder snap). And then, you take a piece in your mouth, let it melt over your tongue and slide down your throat. Hold your breath for a moment, and concentrate only on the flavors and texture. The pamphlet I have says that the best time to taste chocolate is late morning or late afternoon, because that is when your senses are most receptive. The chocolate was beyond words, and I was amazed at how well, Erin took it all in. She was very serious about the whole process.
It was really an incredible experience, and I know Franz was incredibly pleased that he was able to do that for us, to share his passion. OK, I'll share about the birthday party, since that involves Franz also. On Wed night, before everyone had arrived, we had a birthday party in the suite for Regina, who turned 40 on Thursday. She is from Switzerland also, but has lived in Melbourne with her husband and daughter for 4 years. Franz insisted he would take care of the cake. So, there we are gathered in the suite, when the door opens, and in walk three chefs along with Franz. They were carrying three masterpieces -- two cakes that looked like the most beautiful torts, with fruit slices, and... oh goodness they were beautiful. The third piece was a chocolate sculpture, similar, but much smaller than something Franz would do in a competition. It had an oval chocolate base, and then two stems coming up, with large flowers made out of chocolate. Around the base were chocolate covered strawberries. Franz had contacted the pastry chef at the resort, who turned out to be someone he knew, and had arranged for these to be done. The Head Pastry Chef, I think his name was Chris Johnson, kept deferring to Franz and saying that he hoped these would be OK, and up to the standards he had requested. Just incredible.
It was just so much fun, and that was only one small part of the whole week. I really wish I could have shared it will all of you.
