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Eating chocolate – A weight gain myth

Toshin is a promising young chocolatier and chef who is A Le Cordon Bleu alumnus, and a graduate from the Institute of Hotel Management, Aurangabad, who always wanted to get into a chef’s coat from his very childhood. His quest for perfection resonates in his recently launched establishment Toshin – Chocolatier Pâtissier patisserie that offers a limited menu of chocolate bars, macrons, pastries, and cakes for which he sources his ingredients from various parts of the world.  

Global Hospitality & Travel Committee

Mumbai Chapter

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5 Episodes

Toshin gives an insight into his chocolate specialties while also guiding the health-conscious listeners about from a health point of view about which ingredients make chocolate healthy like the chocolates with 75% of dark couverture chocolate, when consumed are healthy, while the chocolates with more vegetable fats should be avoided, along with other factors and ingredients which lead to weight gain.
Hear the chocolate lover dive into the branding aspect of chocolates. Toshin talks about how his brand reached out to the masses and touched them with its sweetness by creating sustainable messaging.
The Chocolate wizard teaches how to experience the chocolates while he shares his theory which explains how a piece of chocolate is supposed to be tasted-you chew it fast if you want to understand the flavor or keep it in your mouth and allow it to melt. The faster it melts, the bigger is the amount of cocoa butter it has!
Toshin brings to you an insight into his world of chocolates to explore original ingredients endowed with unforgettable flavors and fresh memories through the Nirvana (dark chocolate tart), Pistachio ice cream/chocolate, a sorbet, one of our 75% chocolate bar and a cookie called anti-dote, along with timeless confections like macaroons, cookies, handcrafted pralines, desserts, and ice creams.
Toshin signs off with easy tips and tricks to create homemade chocolates.

About Toshin Shetty

Toshin is a promising young chocolatier and chef who is known for his timeless confections like macaroons, cookies, handcrafted pralines, desserts and ice creams. A Le Cordon Bleu alumnus, his creations are made using pure and original ingredients using the freshest produce that will leave you with unforgettable flavours and fresh memories.

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