Chocolatier for the day

Three years after a fun evening of chocolate making for Wellington on a Plate in 2018, I returned to Wellington Chocolate Factory yesterday for another chocolate making session. Chocolatier for the day is a hands-on event that will appeal to any aspiring Oompa Loompa. Kitted out in a stylish hairnet (no selfies!) and apron, each station was prepared with all we needed to create three handcrafted chocolate bars.

Ready to begin

Which is your favourite?

We started with a quick explanation of how things would work then began tempering some melted chocolate by hand. (No machines this time.) We could make three bars of either milk or dark chocolate so opted for one tray of each that we would divide and share later.

The wide range of appealing ingredients meant we could experiment with our flavour combinations. I remembered from last time that less is more when it comes to piling on the ingredients, especially when it's time to wrap the bars, so tried to be a little more restrained this time. We made tasty treats including mini marshmallows and sprinkles, broken wafers with freeze dried strawberries, and biscuit crumbs with crushed pistachio nuts in milk chocolate. We experimented with more savoury combinations in dark chocolate, including freeze dried raspberry with sea salt, chili flakes with pretzels, and crispy salted caramel.

Sweet milk chocolate delights

Savoury dark chocolate flavours

While we were waiting for our chocolate creations to set in the fridge, we were treated to a real hot chocolate and a more detailed explanation of the chocolate making process.

Real hot chocolate

Then it came time to wrap our bars by hand in beautiful coloured wrappers. Believe me: it's not as easy as it looks, especially the bars with chunkier toppings like marshmallows and pretzels. We opted to chop our bars across the middle and wrap them as a mixed selection, which means we're in for a pleasant surprise of two out of six possible combinations each time we open a bar at home. Clever thinking!

Another delightful Wellington on a Plate event hosted by the lovely team at Wellington Chocolate Factory. Check out their future tours and chocolate making sessions. They're interesting, tasty and lots of fun.

Rice and Shine

Wellington on a Plate has returned to its usual August calendar, promising a month of culinary adventures for the region's foodies. We got our campaign off to a great start with Rice and Shine at Master Kong, a fusion between European style brunch and Asian yum cha.

The courses kept coming and I lost count after around 9 or 10 dishes. Breakfast cocktails were also available and there was a great vibe in the restaurant overlooking Wellington's waterfront.

The menu included bacon and egg bao buns, chicken dumplings with lemongrass sauce, karachi chicken on savoury waffle, pad thai, salmon blinis, sweet banana and bacon bao, pork croissant, bacon fried rice ... I've forgotten some of the combinations but we rolled out of the restaurant at the end of the session feeling happily full.

Master Kong yum cha brunch

Our friends agreed that Rice and Shine was a great start to this year's Welly on a Plate festival. I'm looking forward to more foodie events this month.