Award-winning Chef Nicolas van der Walt from the FBI Chef School and Patisserie Academy will demonstrate how to make a spectacular Easter egg sugar and chocolate showpiece, mouth-watering marshmallow and incredible Easter eggs at the Junction 21 Easter Chocolate Festival. Not to be outdone, Chef Melissa Doubell will demonstrate a chocolate pavlova and chocolate moulded Easter eggs as well as Easter bunny bark.
The festival is taking place from 26 March – 3 April at Junction 21’s venue in Pepper Square Value Mall in Boksburg. It is sure to be a calendar highlight, offering an exciting and entertaining experience for the whole family. Join Junction 21 in supporting small businesses in the community.
Chef Nicolas van der Walt
Van der Walt started cooking and playing with food at the tender age of 12 and soon made headlines as one of the most promising pastry chefs in the world by entering numerous competitions and promoting the art of pastry by becoming a leader in the art of sugar and chocolate craft.
He has been featured on TV and in popular magazines and has won medals – including gold – in World Championships. Most recently, he was part of the South African Culinary Team that competed in the Olympics 2020 Stuttgart in the showpiece section. They were placed fifth in the world with the Culinary Team Showpiece and van der Walt achieved a bronze medal with his individual entry.
See him demonstrating his delicious masterpieces at the Easter Chocolate Festival on the following dates:
26 March: Easter Egg sugar and chocolate showpiece with a marshmallow demo.
28 March: How to make your own easter eggs and decorate them.
01 April: Easter egg sugar and chocolate showpiece with a selection of easter egg desserts.
Once you’ve seen van der Walt’s delicious demo at the Easter Chocolate Festival, you can try out his top tips to make your own chocolate masterpieces:
– Chocolate melts at body temperature (36°C).
– The best and quickest way of melting chocolate is in a microwave. Just melt the chocolate in a plastic bowl (a non-conductor of temperature).
– Melt the chocolate in short 15 second intervals with good stirring in-between the intervals.
– Compound chocolate is used for moulding chocolate work and couverture chocolate needs to be tempered before used for moulding work.
– It’s best to work with chocolate in a 17°C kitchen.
– If colouring chocolate, ROLKEM concentrate or spectrum colours work great to colour your chocolate to the desired colour.
Chef Melissa Doubell
Doubell, who is a pastry chef at Just Teddy Fine Boulangerie and Patisserie, will demonstrate a chocolate pavlova and chocolate moulded Easter eggs as well as Easter bunny bark.
Doubell completed a Culinary Arts and Patisserie Programme at the International Hotel School and has also done a chocolate tempering and decoration course at the South African Chocolate Academy in 2019. ‘I have been practising moulding, mostly chocolate bonbons and some hollow figures. I enjoy making chocolate decorations to finish off entremets and cakes,’ said Doubell.
‘I love what I do – from making confectioneries to celebration cakes and entremets,’ said Doubell. ‘I have grown with Just Teddy and can’t wait to see what the future holds. I am very passionate and dedicated. I always want to know more and better myself, and am always seeking new challenges.’
See Doubell demonstrating her decadent desserts at the Easter Chocolate Festival on the following dates:
Saturday 27 March, 11h00 – 12h00: chocolate pavlova and chocolate moulded Easter eggs.
Saturday 3 April, 11h00 – 12h00: demonstration on Easter bunny bark.
Full Easter Chocolate Festival Programme
Friday 26 March:
12h00 – 13h00: Chef Nicolas van der Walt will do an Easter egg sugar and chocolate showpiece and marshmallow demonstration.
Saturday 27 March:
10h00 – 16h00: Airbrush tattoo artist.
10h00 – 16h00: Jungle Junction Kids Corner sponsored by The Crazy Store.
10h00 – 13h00: Meet the Easter Bunny.
11h00 – 12h00: Chef Melissa Doubell will demonstrate a chocolate pavlova and chocolate moulded Easter eggs.
12h30 -13h15: Magic show.
Sunday 28 March:
10h00 – 16h00: Jungle Junction Kids Corner sponsored by The Crazy Store.
10h00 – 13h00: Meet the Easter Bunny.
12h00 – 13h00: Chef Nicolas van der Walt will show you how to make and decorate your own Easter eggs.
14h00: Entertainment
Monday 29 March:
Junction 21 is closed.
Thursday 1 April
12h00 – 13h00: Chef Nicolas van der Walt will create an Easter egg sugar and chocolate showpiece with a selection of Easter egg desserts.
Friday 2 April
10h00 – 16h00: Jungle Junction Kids Corner sponsored by The Crazy Store.
09h00-17h00: All stores trading.
Saturday 3 April
10h00 – 16h00: Jungle Junction Kids Corner sponsored by The Crazy Store.
10h00 – 13h00: Meet the Easter Bunny.
11h00 – 12h00: Chef Melissa Doubell demonstration on Easter bunny bark.
11h00 – 14h00: Balloon Sculptor.
Junction 21 is offering local entrepreneurs the opportunity to set up a display of their products, have interactive activations with shoppers and sell their range of products during this period. For stall bookings, click here.
Conveniently situated in the East Rand, Junction 21 is the place to be, the place to meet and the place to enjoy good craft, artisanal food and shopping.
JUNCTION 21
074 549 0005
delish@junction21.co.za
https://junction21.co.za/
