Junior Masterchef
October 13, 2011
A dozen children entered Hayman’s main kitchen on a quest to become the island’s next Junior MasterChef.
Pastry Sous Chef Adonis Azcarraga awaited his eager protégées, while the other chefs prepared confit duck and double baked asparagus soufflé. But little noses wrinkled up at the sound of that. Fortunately, chocolate truffles were on the children’s menu!
If you’ve ever seen twelve children under the age of ten cook with a pile of truffles and a few tubs of melted chocolate, you’d know it gets very messy.
Within seconds, the children’s mostly white aprons were covered in more chocolate than the truffles.
Chef Azcarraga demonstrated how one could coat a truffle evenly by layering the chocolate to achieve a thick shell and master a professional finish by twisting the wrist on the final dip.
“Now for the most important part,” said Chef Azcarraga seriously.
The Junior MasterChefs looked up at him in anticipation awaiting the next lesson.
“You have to lick the bowl!” he said, breaking into a smile.
He didn’t have to say it twice.
The children were wearing chocolate moustaches, beards and eyebrows in no time.
Despite this, the children’s truffles turned out beautifully, and when packaged in a box, looked like they had been made by a professional chocolatier.
But would they share the chocolates with their parents?
“Just one,” our youngest MasterChef proclaimed!
