Simphiwe Zondi and the science of making chocolate cake

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Today is World Chocolate Day or InternationalChocolateDay Sowetan spoke to someone who is well versed in the ways of chocolate, pastry chef and business owner Simphiwe Zondi. Londiwe_D

"An important tip when working with chocolate is temperature. Make sure your temperature is correct when tempering the chocolate. You need to work on a clean surface and the one thing that should not be done even by mistake is to get a drop of water into your chocolate.This reason is why even when making a drip cake using chocolate that is coloured one should use a powder colouring instead of gel.

"It's almost like a science. I try to educate my clients on what goes into the cake, tell them how it was done and try to give them facts on nutrition, hence I now have vegan options just to accommodate everyone," he says.There's been a high demand for his vegan options, which he says has caused his business to expand and made him move closer to incorporate going green.

"Chocolate is such a big part of my work, because there are so many chocolate lovers out there. Even if the chocolate is not in the cake, most people will be like 'could you please add a piece of chocolate here and there.'"

Source: News Formal (newsformal.com)

 

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