Sweets Company 2012 www.sweetscompany.be
Practical tips Where do these workshops take place? Location: All activities may be given at any location, this is possible at our permanent premises for up to 30 people in Ardooie, and on site in Belgium, the Netherlands and France What requirements must the location meet? • There must be the possibility of washing hands with hot water in the vicinity of the location; this could be a kitchen that is close to the hall or the sanitary facilities. • In the hall itself we need 1 standard electrical socket • We need 0.5 m work surface space per participant. These can be standard rectangular tables, that we can slide together in long rows • The space should not be oriented to the sun or must have functioning air-conditioning or the option to provide sufficient ventilation so that the chocolate doesn’t melt in hot outdoor temperatures. • Parking must be available and reserved close to the location so that our chefs can easily unload and load, if this is a location above ground floor with stairs and without a lift, some assistance is very much appreciated when loading and unloading. • For the cream pie throwing workshop we also need an outdoor space in addition to the indoor space, this could be a football pitch, a city park, a garden or a field. If this is an asphalted car park then hot water and a garden hose are obligatory so that we can clean it afterwards. • An adjoining kitchen is an asset for the Ice cream and Culinary workshop. Won’t the location get dirty from all that chocolate? • No, all the tables are covered with plastic film • Through a briefing and correct guidance from the Chef we guarantee that the work is very clean and that no Chocolate will end up on the floor. Because of the way we work we are still always welcome at beautiful carpeted conference rooms at the Crown Plaza Brussels, Hilton, Palace on the Meir in Antwerp, and others, very exclusive locations. • The location is left in the same condition as it was on arrival. How long in advance will you arrive? • Our chef will arrive about 1 hour beforehand to make all the preparations. • For large events the timing is discussed in advance. • After the workshop we need about half an hour to clear the space again.
2
Sweets Company was established by Peter Messely in 2004. The passion for experimenting and chocolate is a constant in Peter’s life. As a patissier, chocolatier, he enjoyed a specialised training both nationally and internationally. His references speak volumes: Wittamer (Brussels), Le Nôtre (Paris), Richmond Fachschüle (Lucerne), etc... Peter’s creativity and desire to experiment with chocolate, flavours and possibilities quickly resulted in giving demonstrations to colleagues. The constant demand from friends, colleagues, hobby chefs and professionals resulted in Peter modelling his skill in several workshops. Sweets Company was born. The assets of the workshops at Sweets Company are that every participant can experiment and create freely. In this way everyone learns the essence of chocolate and how to work with it in practice. Naturally there is also lots of tasting. Peter doesn’t limit his experimentation to chocolate alone. The formats are also subject to his creativity. Interactive teambuilding with food, culinary parties and receptions, communion parties, … Peter is always looking for that one special… the ultimate…thing that makes your party an exclusive event. A rigorously selected team of passionate chefs ensures that every reception, party, workshop or team building is a mega success. Their goal is to provide outstanding culinary discoveries and entertainment in a relaxed atmosphere. In short, a true ‘chocolate-cocktail’!
MISSION STATEMENT: DELIVERING PLEASURE WITH CHOCOLATE TO THE PEOPLE WORLDWIDE AND BRING THEM A FEELING OF HAPPINESS AND EUPHORIA
www.sweetscompany.be
3
4
Peter Messely
OUR RANGE
WORKSHOPS & TEAMBUILDING ACTIVITIES
1. Mini-chocolate workshop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
2. Chocolate workshop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3. Chocolate Studio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
4. Constructing the Atomium workshop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
5. Wine & chocolate tasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
6. Chocolate cartoon figures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
7. Throwing cream pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
8. Ice cream, sorbets, handmade choc-ice and ice-cream pie workshop . . . . . . 14
9. Culinary cooking workshops - tailored gastronomy . . . . . . . . . . . . . . . . . . . . . . . 15
10. Own workshop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
CHOCOLATE EVENTS & RECEPTIONS
1. Chocolate corner with chocolate fountains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2. Chocolate reception . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
3. Chocolate couture: several options, customised chocolate concepts
Choice between:
a. Chocolate mousse bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
b. Molecular chocolate surprises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
c. Chocolate corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
d. Exclusive flavour discoveries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
e. Chocolate bar full of special chocolate drinks . . . . . . . . . . . . . . . . . . . . . . . . . 24
GIFTS
1. Printed pralines and options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
2. Printed biscuits and tins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
www.sweetscompany.be
5
WORKSHOPS & TEAM BUILDING ACTIVITIES
6
W O RKSH O P
1. Mini chocolate workshop
Working together in a relaxed atmosphere to get a professional result on unfamiliar terrain. Get to know the world of chocolate and take the first steps in your chocolate career. Together we will create delicious crispy rocks based on milk chocolate, hazelnut paste and rice krispies, which will then finish with a pure origine chocolate that is first prepared to the correct temperature and structure, by creating chocolate crystals... In addition to an explanation on all the details of chocolate, a major recipe is developed, so that everyone can fill a bag of pralines after the tasting to surprise those at home.
• Duration: +/- 1 h Possible options for use during the workshop and subsequently to be taken away: • Chef’s toque: €3 / each • Beautiful black Sweets Company apron: €30 / each
www.sweetscompany.be
7
2. Chocolate workshop
Working together in a relaxed atmosphere to get a professional result on unfamiliar terrain. Get to know the world of chocolate and take the first steps in your chocolate career. Make a range of delicious chocolate treats in an interactive workshop. We make truffles based on cream and milk chocolate, chocolate oats, crunchy rice snaps with hazelnut paste and milk chocolate and fine marzipan balls in dark chocolate. We make enough to allow participants to take a box of goodies home to surprise their loved one.
• Duration: +/- 2.5 h. Optional items to be used during the workshop and taken home afterwards: • Chef’s toque: € 3,-/each • Beautiful black Sweets Company apron: € 30,-/each
8
W O RKSH O P
3. Chocolate studio
A real chocolate challenge! Creativity really comes into its own in this workshop; a giant chocolate figure is created using halved chocolate Easter eggs, ranging from a rabbit, duck, dinosaur or pokemon!
Everyone produces their own creation in complete freedom; the technique is demonstrated in advance by the Chocolatier Chef. Fun and surprise guaranteed! We also create delicious cream truffles. Everything is packaged beautifully to make sure it gets home safely so the family can also enjoy them.
www.sweetscompany.be
9
4. 4. Constructing the Atomium workshop
Are you a real team player, do you love challenges and do you have a passion for chocolate? Then build your own chocolate Atomium together with your friends and colleagues!
Together with your friends and colleagues you make a team of at least 15 people. (to be divided into 1 or more teams). Before starting the task each team is given the various parts of the Atomium made from chocolate. You have one and a half hours to make a copy of the Atomium with your team and this under the supervision of the top chocolatier Peter Messely who will give you the tips you need to make the task a success.
If you can’t get enough of it, you can also challenge another team to see who can build it the fastest. Not only speed but the finishing is also very important. Naturally there is also tasting of the various chocolates during the task and delicious truffles are made on a milk chocolate base. After the workshop everyone can fill a bag of pralines with the creations as a treat for those at home.
10
W O RKSH O P
5. Wine & chocolate tasting
We will analyse and taste the aromas of several chocolates in this tasting combined with a special wine that goes with them: Vignobles Dom Brial, a domain in the Rivesaltes region near Perpignan (Southern France), produces several types of Vin Doux Naturel in different age categories and flavours, from rancio to fresh young Muscat wines. The history and ‘the making of’ chocolate will also be considered in detail. As a surprise we also give ‘the Ultimate Chocolate Experience’, we will stimulate the taste buds here and snort chocolate powder with mint in the nose using a ‘shooter’; an unforgettable and culinary experience.
To end this tasting we also provide a unique combination of flavours with these chocolates, basil and olive oil. We can also set-up a chocolate fountain as an extra if desired with all kinds of goodies to dip in the chocolate (see chocoholic corner estimate attached)
www.sweetscompany.be
11
6. 6. Chocolate cartoon figures
A steady hand and complete concentration are required for this workshop. We produce real chocolate art, a painting of +/- 20 by 30 cm. Larger and custom creations can also be developed. Everyone sends in their favourite cartoon, we produce a print of this which that person will copy in chocolate at the workshop. This chocolate display is then packaged beautifully so that it can get home safely. In addition we also create crunchy rice poppers with hazelnut paste and milk chocolate, finished with dark chocolate, a large recipe is made so that everyone can take a full bag home with them.
12
W O RKSH O P
7. Throwing cream pies
A cream pie in your face! Did you always want to throw cream pies? Like a real slapstick movie? This is your chance! First we make the cream pies ourselves under the direction of a real chef. The most beautiful and most creative pie wins a delicious bottle of bubbly. And then: throw it! Exciting and relaxing and especially hilarious fun. Don’t worry about your clothes; you will be given a waterproof overall so only your face, hands and shoes will be bare. So make sure you were trainers or shoes that can get dirty. The pie throwing workshop is finger licking good, both literally and figuratively. A unique opportunity to let it all go, alone or with friends.
• Duration: +/- 2.5 h. • Minimum number of people: 12 • Location: to be discussed
www.sweetscompany.be
13
8. Ice cream, sorbets, handmade choc-ice and ice cream pie workshop
Working together in a relaxed atmosphere to get a professional result on unfamiliar terrain. Everyone is introduced to the Cool world of the true ‘Glaciers’ the fine ice cream producers under the warm supervision of the Chef. In a hands-on workshop we learn the tricks of the trade to create the best ice cream and sorbet recipes. Parfaits are also considered in detail. To create a good base and then the many variations, e.g.: real vanilla with crystallized vanilla beans, pistachio ice cream as almost nobody knows it with real pistachio paste, stracciatella with bitter chocolate, etc. mango, passion fruit, raspberry sorbets,… we provide the necessary professional instruction so that you know exactly what to do. Using dry ice (-96°C) we will also make an ice cream pie that everyone can take home with them. Naturally, the accompanying coulis and chocolate sauces should not be lacking here. Everything is packaged in a special purposely made container with dry ice (-96°C), so that the participants have 2 hours to get everything home safely and put it in the freezer. For longer conservation of the ice cream pies a customised solution may be provided.
• duration +/- 2.5 h.
14
W O RKSH O P
9. Culinary cooking workshops – Tailored gastronomy
If you would like to organise a fun culinary afternoon or evening for your staff at your company premises or at another exclusive location, then you can hire Sweets Company for a successful gourmet afternoon or evening entirely to your specifications. Under the supervision of one of our top chefs we are happy to provide an excellent session on various themes, all seasonal and always developed in consultation with the customer. Experience the making of original tapas, gastronomy, BBQ, Italian, Belgian, Japanese or molecular cuisine in a fun and amusing way, which can also be made at home. After creating the culinary delights we will naturally enjoy a delicious meal and the appropriate wines.
During the tasting session we taste a delicious Cava or Champagne to bring everyone to the right temperature.... Programme: in consultation with the customer • Number of people: minimum 15 pers. • Duration: +/- 3h • Price up to 15 people: on request, from €35 pp.
www.sweetscompany.be
15
10. Own workshop
Put your own delicious experience together. You might have a specific preference or new ideas, please let us know, as a creative team we would be happy to help you turn your ideas into an exciting experience! This is possible for:
16
•
A chocolate or other sweet workshop
•
A gourmet experience
•
Our chocolate receptions: also see general
•
All tailored events
•
All chocolate experiences, chocolate sculpture, body painting, chocolate fashion & design,
etc..
Chocolate events & receptions Experience
Sensation Enjoy Chocolalalalala Mmmmhhhhh
Delicioussss Waauw
Amazing
Delicious Fantastic
Oh la la it’s great
www.sweetscompany.be
17
1. Chocolate corner with chocolate fountains
An impressive chocolate fountain welcomes the guests, the chocolate smells stimulate the spirit and experiencing the ultimate chocolate event begins... Our chocolate fountains from 70 cm to one and half metres high bring guests into the right mood and enjoyment. A rich buffet filled with goodies like strawberries, seasonal fruits, marshmallows, biscuits and cakes, cuberdons, mini pancakes, and many more delicacies beckon to the guests and beg to be dipped in the flowing chocolate. The fountains can be run with pure Origine dark chocolate, a mild Origine milk chocolate or a special white chocolate. The white chocolate may be coloured naturally at any time, according to the theme of the event.
Possible options:
18
•
Snorting chocolate using a chocolate shooter (free)
•
Chocolate cocktail: €7 pp.
•
Dessert buffet with a range of desserts, ice cream, pancakes, etc... €15 pp. (from 50 pers.)
•
Chocolate mousse bar (see page 20)
•
Molecular surprises (see page 21)
•
Hot & spicy Chocolate drinks: €5 pp.
E V E N TS & RE C E PTIE S
2. Chocolate receptions
Enter the world of chocolate and experience a new dimension of pure, dark chocolate; come into contact with the pleasures of the gods. An event or reception where people are surrounded by the atmosphere and history of chocolate from the moment they enter.
Exclusive Flavour destinations, Experience the unexpected... Surprising snacks in fresh combinations, all with a nod to the origins of chocolate... the cocoa bean There is a choice between: •
Caramelised marshmallow with Origine chocolate from Columbia and red pepper
•
Foie espuma on a bitter Chocolate base and apple crumble
•
Strawberry soup with pepper from Madagascar and white chocolate noodles with basil and rooibos
•
Lemon sponge cake with Choconaise and coarse sea salt
• Various molecular flavour bombs •
Mini pancakes with white chocolate ganache and raspberries
•
Marinated pear with Callebaut Origine from Grenada
•
Caramel mousse, milk chocolate and salted butter on a herbal biscuit
•
Caramelised marshmallow with passion fruit and mild milk chocolate espuma
•
Roast pork loin with coriander and Origine chocolate from Peru
•
Baked scallops with fennel and cocoa crumble
•
Warm pineapple with a dash of mild milk chocolate from Java on a bed of fresh mint
•
Ice of Cuberdons with white chocolate
•
Dried raspberries in a white chocolate and lemon zest espuma
•
Nitro chocolate meringue in nitrogen
•
Strawberry with 73% Cocoa Origine Chocolate with wild pepper from Madagascar
•
Duck breast with organic olive oil from Sienna and milk chocolate from Columbia
•
Flambé chicken filet with whisky and roasted cocoa nibs
•
Mini moelleux with vanilla ice cream
•
And many more.... Taking the season and personal tastes into account
Custom price from €35 per person
www.sweetscompany.be
19
3. Chocolate couture
A. Chocolate mousse bar We will allow guests try about 5 types of our homemade chocolate mousse with a fixed or mobile* chocolate mousse bar from the selection shown below: • Dark chocolate mousse with origine chocolate from Columbia Tumaco 65% cocoa • Mild milk chocolate mousse with origine chocolate from Java 33% cocoa • Mild milk chocolate mousse with caramelised biscuits • White chocolate mousse • Dark chocolate mousse 53% cocoa standard • Milk chocolate mousse with salted butter and caramel 33% cocoa • Milk chocolate mousse with Earl Grey tea 35% cocoa • Dark chocolate mousse with origine chocolate form Grenada 60% cocoa • Dark chocolate mousse with origine chocolate Valhrona 70% cocoa • Traditional dark chocolate mousse 53% cocoa • White chocolate mousse with orange balsamic • Strong milk chocolate mousse with origine organic olive oil • White chocolate mousse with raspberry pieces • Dark chocolate mousse with 53% raspberries • Dark chocolate mousse origine chocolate with 65% orange • Mild milk chocolate mousse with hazelnut paste • Dark chocolate mousse with Amaretto • Mild milk chocolate mousse with Whisky • Mild milk chocolate mousse with Kahlua liqueur Please inform us of your selection of mousses at reservation, the mousses are presented in a cup or on an ice cream cone. Mobile chocolate mousse bar* = a mobile bar that moves through the people to allow them to taste the original chocolate mousses.
20
E V E N TS & RE C E PTIE S
B. Moleculaire chocolade verrassingen Astounding surprises: Exciting experiences that can be integrated perfectly at any event. On site, various chocolate and culinary structures are immersed in liquid nitrogen at around -200째C. During tasting the nitrogen evaporates and there is a unique taste experience, the smoking nitrogen escapes through the nose and mouth... Price: according to the estimate
www.sweetscompany.be
21
C. Chocolate corner An impressive chocolate fountain welcomes the guests, the chocolate smells stimulate the spirit and experiencing the ultimate chocolate event begins... Our chocolate fountains from 70 cm to one and half metres high bring guests into the right mood and pleasure. A rich buffet filled with goodies like strawberries, seasonal fruits, marshmallows, biscuits and cakes, cuberdons, mini pancakes, and many more delicacies wink to all the guests and beg to be dipped in the flowing chocolate. The fountains can be run with pure original dark chocolate, a mild original milk chocolate or a special white chocolate. The white chocolate may be coloured naturally at any time, according to the theme of the event.
Possible options:
22
•
Snorting chocolate using a chocolate shooter (free)
•
Chocolate cocktail: €7 pp.
•
Dessert buffet with a range of desserts, ice cream, pancakes, etc... €15 pp. (from 50 pers.)
•
Chocolate mousse bar (see page 20)
•
Molecular surprises (see page 21)
•
Hot & spicy Chocolate drinks: €5 pp.
E V E N TS & RE C E PTIE S
D. Exclusive flavour discoveries A trip through the world of the gifts from the gods: The finest chocolates from diverse regions of Africa, Columbia, India, Dominican Republic, etc. are tasted together with fine wines, whisky’s and Italian delights like balsamic vinegars and olive oils. We give you wonderful taste experiences, while telling the fascinating story with each speciality...
Min. number of people: 15
www.sweetscompany.be
23
E. Chocolate bar full of special chocolate drinks Entry into the world of the gods and their favourite chocolate drinks. Exclusive chocolate drinks are brewed with the purity of origine chocolates and surprising alcoholic drinks and herbal mixtures. Ingredients: • Pure origine chocolate 73% cocoa • Mild origine milk chocolate • Mild milk chocolate with a touch of caramel • White chocolate • Whisky • Baileys • Cognac • Cointreau • Amaretto • Red pepper • Black wild pepper from Madagascar • Acacia honey • Vodka • Cinnamon • Semi-whipped cream • Orange Balsamic • Organic olive oil from Sienna • Surprises... Mild chocolate treats combined with the drinks of the gods make the chocolate experience complete. Brownies, cupcakes, chocolate biscuits, chocolate cake
24
GIFTS Be warned! Chocolate, romance and love are often mentioned in one breath and chocolate is known as the traditional romantic gift. Chocolate is associated with love, romance and lust. Chocolate is known as an aphrodisiac and has an aphrodisiac effect that many ladies and gentlemen are sensitive to. In Italy they even go a step further; there they recommend that women who do not have much of a sex drive eat chocolate more often. Urologists from the San Raffaele hospital in Milan discovered that women who enjoyed chocolate had a better sex life than women who could resist its temptation. Conclusion, chocolate lovers have more fun! For that reason it is good to understand why your new love or perhaps your husband/friend regularly produce a large box of chocolates. So‌prepare to enjoy our chocolate activities‌Before, during and after the event!
www.sweetscompany.be
25
1. Printed pralines and options
A tasty gift with your logo, our printed pralines! Delicious pralines, printed with your message or logo. New to the range! Printed 3D pralines, you choose the model, we make it!
500 little boxes with 4 printed pralines The little boxes are packed 48 units to a box
500 little boxes with 2 printed pralines The little boxes are packed 220 units to a box
26
GIFTS
2. Printed biscuits and tins
Give your company a ‘deliciously crunchy’ image with our printed biscuits. Your logo or message printed with chocolate on the biscuit, packed individually or in a printed tin. All dimensions are possible. The tins are great as a business relation gift; the individually packed biscuits are delicious and fun with coffee, tea or hot chocolate.
Printed-Biscuits packed individually 200 units/Box •
6 boxes (1200 Printed-Biscuits)
•
12 boxes (2400 Printed-Biscuits)
•
32 boxes (6400 Printed-Biscuits)
Printed-Biscuits packed separately 180 units/box •
7 boxes (1260 Printed-Biscuits)
•
14 boxes (2520 Printed-Biscuits)
•
35 boxes (6300 Printed-Biscuits)
There is a digitization fee of €190/logo. Delivery time is 2 weeks from approval of the artwork. The shelf-life of the Printed-Biscuits is 12 months.
Tin with 24 Printed-Biscuits •
96 Tins with 24 Printed-Biscuits
•
264 Tins with 24 Printed-Biscuits
•
528 Tins with 24 Printed-Biscuits
•
1056 Tins with 24 Printed-Biscuit
There is a digitization fee for printing the tin of €150 Logos must be delivered as a vector file (Ai or Eps)
www.sweetscompany.be
27
Sweets Company bvba Lijsterstraat 17B • 8850 Ardooie t. +32 51 43 88 38 • f. +32 51 62 36 76 • m. +32 476 760 199 peter@sweetscompany.be
www.sweetscompany.be
28