Session at Magnum Masterclass 2.0 with Fretz Storm and Janice Wong

IMG_5749Who doesn’t love Magnum ice-creams, And the crunchilicious news is that Magnum, Unilever’s premium adult ice-cream is back with a bang, launching their fourth variant, Magnum Choco Cappuccino. A heavenly combination of chocolate and coffee replenished with vanilla cream and caramel chunks on it. A dream come true for every chocoholic will be available across all major stores from 1st March 2015 at Rs. 90. Now, that’s a news that will tantalize your taste buds. Kitchen Pops attended Magnum Masterclass 2.0 at Four Seasons, Mumbai. We were thrilled to meet Fretz Storm, professionally an accountant and coffee guru who is also a World Barista Champion, 2002. And, Janice Wong, graduate in economics, chef/owner of 2am: dessert bar and author of her cook book Perfection in Imperfection. Janice has eight accolades under her wings. We knew our evening would unroll mysteries of coffees and chocolates. 

Asia's best pastry Chef Janice Wong with her Magnum Chocolate H20 Mousse...-2Janice Wong, had travelled before to India for completely different reasons. She was thrilled to be here for the second time. During the session with Janice, she shared her love for Indian spices. She said, she is grateful to her parents for never stopping her to pop things into her mouth. She has vivid memories of her childhood from which she has gathered flavors that she uses in her recipes. She collects flavors from places while travelling and put them into her memory bank to help her create new challenging recipes. She spent three days at a chocolate factory in Belgium, where she was talking about future of chocolate and how we can make it better. She loves food and her food experiences of fresh fruits keeps evolving with flavors to create new experiences for her guests. In the past, she has designed fabulous edible magnum jewelers, which was later displayed in Magnum Pop-up store. Honestly, who wouldn’t mind getting into that kind of clothing. 

In her book, Perfection in Imperfection, she talks about the movement of chocolate particles and water and movement of chocolate particles and cream. She has observed the movement of particles with microscopic level in a mouth view to see how it feels and for how long the taste lasts. She believes, chocolate is an indulgent pleasure that has a history and requires craftiness. 

She took us on a chocolate expedition, explaining us the process of chocolate cultivation. Chocolate comes from the tree that bear flowers. These flowers grow into fruits, which later turn into cocoa pods. They are either green, yellow or red in color. These fruits are harvested, plucked and shells are carefully removed to gather the beans. But fermentation decides the taste of chocolate. Later comes drying, roasting, pressing and crunching that leads to separation of the components. From these components you get cocoa liquor, cocoa butter and other bio products. In addition, cocoa beans are very similar to coffee beans. IMG_5721

In order to make us understand different variety of chocolates, she gave us a few samples of each variant. 

Types of Chocolates 

  • White chocolate: White Chocolates carries vanilla, cocoa butter and milk powder. It contains no chocolate solids. The content is less than 33%.
  • Milk chocolate: Milk chocolates have a creamy texture. The chocolate content ranges from 33% to 50%. It consists of some vanilla, cocoa liquor, cocoa butter and milk powder. 80% Swiss consume milk chocolates.
  • Dark chocolate: Dark chocolates have many varieties, ranging from 50% to 100%. Janice likes her chocolate, rich and bitter, ranging from 70% to 99%. 

What really got us glued to her conversation was her stories behind her dishes. She believes in simple and straight forward dishes. And from the past few years she has focussed on creating dishes with raw ingredients without references. 

IMG_5757The first recipe that she shared with us was Chocolate H2O Mousse—designed for women, as she observed that 80% of her customers were women who visited her restaurant at midnight with a chocolate craving. So, she created a recipe that would deceive them with a look of chocolate. 


  • Mineral water 300 gm
  • Callebaut Chocolate 811NV 300 gm
  • Egg white 60 gm
  • Egg white powder 6gm 


  1. Bring water to boil
  2. Pour over and hand- blend with Callebaut chocolate 811NV
  3. Bloom egg white and egg white powder for 15 minutes and hand- blend in at 74’C
  4. Pour Chocolate Water mixture into a siphon & charge twice. Let siphon rest for 15minutes
  5. Meantime, line a 20x20cm baking tray with cling film
  6. Discharge mixture into lined tray and place into a freezer
  7. Let mixture set for 4 hours in freezer
  8. Portion frozen Chocolate Water Mousse
  9. Keep in freezer for later use Asia's Best Pastry Chef Janice Wong at Magnum Choco Cappuccino Masterclass_Mumbai (2) - Copy

With her love for Indian spices, her second dish was called Chili Chocolate which was again inspired by an interesting story. A few years ago, she had read the history of chocolate to children diagnosed with cancer. To her surprise, chili chocolate is not a modern invention. It goes back to 500 AD, when cocoa was used with herbs and spices.


  • Red chilies 3
  • Cream 250 gm
  • Callebaut Chocolate 823NV 105 gm
  • Callebaut Chocolate 811NV 50 gm
  • Egg white 200 gm 


  • Bring water to boil
  • Sieve over and hand – blend
  • Bloom egg white for 15 minutes and hand – blend in at 74’C
  • Infuse the cream with chillies and hand – blend the mixture
  • Pour Chili Chocolate Mousse mixture into a siphon & charge twice. Let siphon rest for 15mins
  • Meantime, line a 20x20cm baking tray with cling film
  • Discharge mixture into lined tray and place into a freezer
  • Let mixture set for 4 hours in freezer
  • Portion frozen Chili Chocolate Mousse
  • Keep in freezer for later use 

Asia's Best Pastry Chef Janice Wong and World Barista Champion Fritz Sto..._1Fretz Storm, was completely amazed with Janice Wong’s creation, but totally disagreed with her statement that women prefer chocolate over sex. In reply, Wong said that when her women guests put chocolates in their mouth and say—I’m having an orgasm that is the best compliment she has ever received. Whereas, Fretz tried to convince us that coffee is healthy, it helps in focussing on our memory, prevents us from Parkinson’s and liver cancer. But Wong came back with her witty humor, she said, ‘Coffee gets you up and chocolate makes it work well.’ 

So from an orgasmic chocolate journey we advanced towards the coffee road as Fritz Storm calls it. He felt it was important for us to know where the coffee comes from and how it gets processed. Coffee comes from cherries that are grown on trees. These cherries are pulped out to get beans. The beans are laid out in the sun to dry for 2-3 weeks, and collected back in the evening to prevent it from moisture. These beans are taken to mills, where they are sampled, tested and selected. After the selection process they are roasted and cropped, and the finished product is supplied to supermarkets. What really hurts Fretz is that nine months of hard work are ruined if the coffee is not made good. And he thinks that most Baristas in the world don’t know or don’t care about how to make coffee. 

Fretz has been training aspiring coffee makers at his Barista Camp. He recommends that we should keep our coffee machine and grinder clean. We should flush the dirty water everytime fresh coffee is made. He knows that the cafes in India do not flush, which means there is dirty water in coffee every time they serve. Fretz quotes, ‘I cannot make a bad coffee good. I’m not a magician, but I will make a coffee the way it is suppose to be tasting.’ Asia's best pastry Chef Janice Wong with her Magnum Chocolate H20 Mousse..._1

Kitchen Pops knew that there are two variants in coffees i.e. Arabica and Robusta, which Fretz explained to us during the Masterclass. 75% coffee produced are the Arabica and the rest Robusta. Arabica coffee has half the amount of caffeine than Robusta coffee. Fretz prefer Arabica over Robusta because of its high quality, delicate notes and complexity. Meanwhile, he served two cups of Espressos, Capuccinos with almond and cinnamon flavors and Coffee Champaign to six lucky ones. We were the 6th lucky one to have the Coffee Champaigne. Believe us, the Coffee Champaign is addictive. Follow the recipes below for Almond Cappuccino and Coffee Champaign: 

  1. Almond Cappuccino 


  • 1 shot of espresso
  • Milk infused with almond biscotti
  • A touch of cinnamon 


To make Almond infused Milk 

  • Put 6 Almond Biscotties in an empty tea bag.
  • Dip the tea bag in full fat milk and let it infuse overnight for 6 hrs 

To make the cappuccino 

  • Pour a shot of espresso into cappuccino cup.
  • Add a half teaspoon of cinnamon to the almond biscotti milk and steam it.
  • Pour milk into the cup. 

    Almond Biscotti and Chilli Chocolate
    Almond Biscotti and Chilli Chocolate
  1. Coffee Champaign 


  • 1 shot of espresso
  • Sparkling water
  • 1/4 cl. Liquid sugar
  • 1 1/2 cl. Black currant juice concentrated
  • Ice cubes


  • First add ice cubes, then sparkling water
  • Then pour sugar syrup and concentrated black-currant juice into the water
  • At last you add the espresso shot on top of black-currant juice and see as the drink foams up.

At the end of the Masterclass, we were asked to make our own Magnum Sundaes. Kitchen Pops have created Kitchen Pops’ Magnum Sundae that was extra crunchy and spicy. Voila!


  • Magnum Choco Cappuccino barAsia's Best Pastry Chef Janice Wong and World Barista Champion Fritz Sto...
  • Cinnamon
  • Dragée
  • Honey syrup


  • Cut the Magnum Choco Cappuccino bar into four pieces
  • Pour honey syrup generously on the pieces
  • Sprinkle dragée over it
  • Add a pinch of cinnamon powder to taste

The irresistible new flavor, Magnum Choco Cappuccino is waiting for you!

Happy Cooking!

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