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Ruth Hinks Demonstrates World Chocolate Masters Skills

Posted: 28 Mar 2014

The one-stop shop for everyone working with chocolate
Taura® An exciting and interactive day of demonstrations, tips and techniques from World Chocolate Masters Finalist Ruth Hinks!

An exciting and interactive day of demonstrations, tips and techniques from
World Chocolate Masters Finalist Ruth Hinks!

We were proud to invite customers in Scotland to an event hosted by Ruth Hinks, World Chocolate Masters Finalist and the UK’s first female entrant into the World Chocolate Masters finals.

The event was sponsored by Callebaut and held at Cocoa Black, Ruth’s new chocolate & pastry school.

The focus of the day was to demonstrate the WCM winning recipes and pass on tips and techniques through Ruth's passion and inspiration for the art of chocolate making.

Ruth's WCM recipes were a Cherry Blossom layered and dipped praline with Morello Cherry pate de fruit, Ghana ganache and a Cara Crakine crunchy base. Her moulded praline was honeycomb with Yuzu caramel, sesame praline and a pink peppercorn and honey ganache.

Click here to read more about Ruth’s WCM recipes »

Ruth commented:

"The new candied fruit and gourmet fruit pieces are my favourite inclusion. I use them in everything from Easter Eggs to my favourite tea cakes"

The event also gave customers an opportunity to taste our new products in the delicious recipes Ruth had created. These were the Premium Candied Fruit from Vilamajo and Gourmet Fruit Pieces from Taura®. Both products were well received and the free samples given on the day would soon be sparking ideas for new recipes!

Click here to read more about Candied Fruit »
Click here for more information on the Taura® Gourmet Fruit Pieces »

Ruth demonstrated a number of skills and techniques such as moulding, dipping, making and cutting layered pralines, using transfer sheets and decorating chocolates using powder colours.

Ruth’s Tempting and Heavenly Chocolates!
Vilamajo Candied Fruit

NEW - Vilamajo Candied Fruit
  • Enrobed pieces of orange, lemon and ginger in Purity in Nature Inaya 65%, Ocoa 70%, Alunga 41% and Plantation Madirofolo 65% and Alto el Sol 65% chocolate
  • Shredded and chopped pieces of orange, lemon and ginger in 100g and 40g chocolate slabs as an ingredient and inclusion.
Vilamajo Candied Fruit

NEW - Taura® Gourmet Fruit Pieces on Chocolate Discs
  • Honey and macadamia nuts
  • Blueberry and almond
  • Pailletté Feuilletine, orange shavings and roasted almonds
Taura® Gourmet Fruit Pieces on Chocolate Discs
Berry Pate de Fruit and Pabana Caramel

NEW - Gourmet Fruit Pieces in 100g and 40g chocolate slabs (100g bar cut to taste)
  • Orange Tintoretto slab with orange pieces
  • Raspberry Tintoretto slab with raspberry pieces
  • Berry pate de fruit including raspberry fruit pieces and Ravifruit red berries ambient puree
  • Pabana Caramel
Orange Tintoretto with Orange Fruit Pieces Click here to view Ravifruit's range of Ambient purees

Cacao Barry Purity in Nature and Plantation Cocoa Pod 5g Tasting Bar
  • Inaya 65%
  • Ocoa 70%
  • Alunga 41%
  • Madirofolo 65%
  • Alto el Sol 65%
Cacao Barry Purity in Nature
Cocoa Barry's Purity in Nature Range Cocoa Barry's Plantation Range
Chilli Caramel with Marcona Almond Praline in Alto el Sol 65%

Praline and Nut Pastes

Ruth used Purity in Nature and Plantation chocolate from Cacao Barry combined with their praline and nut pastes

  • Texan pecan praline with roasted pecans in Alunga 41%
  • Chilli caramel with Marcona almond praline in Alto el Sol 65%
  • Morella hazelnut praline and candied ginger in Alto el Sol 65%
Praline and Nut Pastes  

If you would like copies of the recipes please email Lynne Eaton, Marketing Manager: lynne@keylink.org

It was great to hear our customers found the day inspiring and encouraging. They were really pleased to have the opportunity to take part in the demonstrations and to be able to ask Ruth questions, taking advantage of her wealth of experience.

Sanjeev Ramchandani, Keylink’s Managing Director commented

"The event was an excellent opportunity to meet our customers in such a fun and interactive environment. Ruth’s outstanding achievement as a World Chocolate Masters finalist provided our customers with a unique experience to learn from her first hand. The day proved to be a great success and we hope to hold more of these events in the future".
Cocoa BlackKeylinkCallebaut
Getting Involved An opportunity to get involved in making award winning World Chocolate Masters recipes!
Above: A culmination of the exquisite chocolates prepared by Ruth on the day.

If you would like to speak to us about the recipes and products featured in this email please contact our sales team on 0114 245 5400.

Regards,
The Keylink Team