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Chocolate & Cocoa | Velbekomme

23 Oct 2018

Chocolate & Cocoa Archives

Chocolate Peep Show

Today I’ll take you into the world of competitive chocolate making (yes, it’s a thing). In fact, it’s the Cacao Barry World Chocolate Masters competition, which in layman’s terms is the world cup for chocolatiers. Kicking off next week in Paris from October 31 to November 2. Here’s a peek behind the scenes with the Danish contestant Tor Stubbe and his awesome crew in Kødbyen, Copenhagen.

Tor stubbe WCM_1

Tor’s assistants Sara Joensen and Aasta Tufto testing one of their homemade moulds.


This year, Denmark’s competing in the shape of pastry chef Tor Stubbe, backed up during the preparation period by his team from Bojesen Catering in Copenhagen – although once on stage, he will be completing all of the tasks alone. Back in June, I had the pleasure of covering an earlier stage of their preparations for Munchies, so hit it up, if you want to get up to speed (in Danish). This time I’m going back in there in the hopes of experiencing Tor doing a timed test of some of the tasks in the competition.

As usual, I arrive at the two closed graffiti-covered doors facing Ingerslevsgade in Copenhagen. By now, I know to just push one of them open, as none of the pastry people inside will hear me knocking. From there on it’s a dark descent into the basement from which the gang operates.

First thing I hear is the Australian guy talking from the speakers: “When Beth was murdered, she was wearing a pink night shirt….”. “It’s an Aussie true crime podcast”, sous-chef Freja Krarup explains. “Keeps us from going mad.” The group today is made up of three chicks and one guy, all of whom are fiddling with what looks like hobby stuff: clay, scissors, drawing materials. However, the man of the hour is nowhere to be seen.

Tor stubbe WCM_2

A moulded version of the caterpillar I saw Sara shape in clay back in June. Things are coming together nicely!

Since I was last here the crew has submitted the final recipes and so the seven challenges of the competition are pretty much set in stone. Here’s what Tor will have to create over the course of three days:

1) A huge chocolate showpiece 

2) A travel cake

3) A 100g chocolate bar 

4) A snack to go/street food 

5) Moulded bonbons

6) Fresh patisserie

7) A small chocolate design 

For obvious reasons I can’t disclose their concepts at this point, but I can reveal that kombucha, beetles and pigtails are involved. 

A while later, Tor returns from Fab Lab in Nordvest, his usual beaming self. “Never felt better”, he claims, and maybe it’s true, though it’s hard to believe considering their current training routine (5 hours after work three days a week – one of them a Saturday, so only one day off, phew!). But on the other hand, Tor is made of a different material than the rest of us. A more chipper and focused professional is hard to come by. 

After a while I realise that there’ll be no run-through of Tor’s routine today so I decide to just stick around for a bit longer. Later, Tor and Freja test their chocolate showpiece to see how many kilos the construction will hold. Using bottles of detergent and boxes upon boxes of their delicious pralines (you know, whatever’s on hand when you’re a chocolatier) they stack ‘em up until they’ve established that it’ll carry at least 10 kilos. What a relief! “You know, if I had put one bottle up there on the top shelf only to see it collapsing under the weight, I’d be a little sad. But thankfully that’s not the case,” Tor says, seriously downplaying the importance of the test. Can’t wait to see the full showpiece once in Paris.

For my Danish speaking readers, I’ll be covering the event for Copenhagen Food and hopefully I’ll have some juice left for an English word or two right here on the blog. (That’s the first time I’ve used that word as well as this place for years!)

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7 Jan 2015

Chocolate & Cocoa Archives

Chocolate Covered Vanilla Marshmallows


Look at this beauty. Soft vanilla marshmallow and a crackling chocolate surface. Can you tell I was satisfied with the result? And that I have decided to praise myself more on this blog? Anyhoot, I’ve raved about marshy things before here, so I won’t bore you with the details. I’ll just let you know that I used this recipe from the blog, which is a slightly adapted version of this original recipe from Foodbeam. The special touch here is the vanilla, which you can just make out amidst the white softness of the interior. As far as I am concerned, it was the main ingredient that I wanted to showcase here. Here’s the story behind it…

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23 Nov 2012

Chocolate & Cocoa Archives

Romkugler – The Reincarnation of Cake

Looking at my recent posts I realised I have a thing for circles. And the number three. So I just wanted to take a minute to assure you that I’m not pushing any subliminal Christian (or heathen for that matter) message.

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9 Nov 2012

Chocolate & Cocoa Archives

Flødeboller part 50.000 (or III, but who’s counting?)

Susceptible to flattery as I am, a recent comment on my old flødebolle-post here made me very happy. And also very hungry for flødeboller. So I decided to talk you through a four-round match of Heidi vs. Flødebollen. Take a ringside seat and keep a towel handy as there might be some chocolate staining ahead:

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6 Mar 2012

Chocolate & Cocoa Archives

Tender Buttons (Treats from Orangeriet)

Last Saturday spring was all achirp in Copenhagen so we went for a leisurely stroll. Before we knew it, we found ourselves at an exhibition of the quintessentially Danish artist Hammershøi at Statens Museum for Kunst and topped it up with an impromptu lunch at Orangeriet. That’s where the buttons came into the picture.

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26 Sep 2011

Chocolate & Cocoa Archives

Orange and Almond Cake (plus bonus celebrity)

(Pretty cake sign in the background courtesy of Simone)

It’s like ra-i-ain on your wedding day

It’s a free ri-hi-de when you’ve already paid

It’s arri-i-ving at the cake competition

When they announce the win-nerrr.

That’s what happened and I feel only Alanis would understand.

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