DULCE NAVIDAD: BRINGING SWEETNESS TO EVERY HOME
DECEMBER 13, 2012 | FOOD LABORATORY 2
As the yuletide season comes near, the Hotel and Restaurant Management Society has come up with another project that will showcase the confection prowess of our Thomasian Hospitality Management students. Last December 13, 2012 at the Food Laboratory 2 – Albertus Magnus Building, a Dessert Making Competition was held titled, DULCE NAVIDAD: BRINGING SWEETNESS TO EVERY HOME.
13 pairs of students from different sections of the HRM department have shared their skills and talents in the line of dessert making. The participants of the competition were tasked to create a unique, affordable and economical dessert perfect for the holidays, a dessert that would be perfect for sharing and celebrating Christmas with our loved ones. Also, happening simultaneously with the Dessert Making Competition, the HRMS invited Genting Star Tourism Academy (GSTA) to share knowledge and skills in dessert making and baking through a demonstration. GSTA showcased their entry for one national competition they joined and a Gingerbread House that was painstakingly and intricately prepared by their ingenious student chefs. They shared their own recipe of making a Gingerbread house and different techniques in baking that they do at their academy.
Dulce Navidad was sponsored by Sugarhouse and Krispy Kreme Doughnuts. Every competing pair received a box of the famous original glazed Krispy Kreme doughnut and the winners of the competition received Gift Certificates from Sugarhouse. Also, the organization is happy to have Ms. Rizza Garcia of Sugarhouse and Chef Raul Tamayo of Genting Star Tourism Academy to grace our event as competition judges together with our in-house baking instructor, Chef Omar Fernandez.
The competition was intense. Amongthe thirteen competing pairs, the first placer, surprisingly, were from our freshmen students of section 1H2, Jenna Audrey Buenaventura and Klarissa Mae Bautista with their winning recipe "Chocolate Lava Cake"; the second placers were from section 3H3: Peter Allen Leis and Axl Ross Hernaez with their dessert recipe "Tres Dulces de las Filipinas"; and lastly, the third placers were from the section 3H2: Francisco Peralta III and Maria Aira Taguilaso with their dessert called "Chocolate Orange Cointreau Mousse Cake". The winning recipes from the competition are posted at the HRMS website for our students’ reference of a perfect dessert this coming Christmas holiday.
The competition ended with a culminating activity where the participants from GTSA dessert making demonstration were awarded with certificates of appreciation and tokens from the organization. The winners of the competition were also awarded at the program.
Dulce Navidad was indeed a success! As the cliché goes, Christmas cookies and happy hearts, this is how the holiday starts, Dulce Navidad has surely brought sweetness in the air. HRM Students! Don’t forget to check out the winning recipes at the HRMS WEBSITE that will surely bring sweetness to your home on Christmas Day.
WINNING RECIPE: CHOCOLATE LAVA CAKE
JENNA AUDREY BUENAVENTURA & KLARISSA MAE BAUTISTA (1H2)
10 oz of dark chocolate (at least 60% cocoa)
6 large eggs
2 cup of sugar
1/2 cup of flour
10 tablespoons of butter
1 teaspoon of cardamom (or cinnamon, chili pepper, vanilla extract, etc.)
1. Melt the chocolate and butter in a bain-marie (or using a microwave). Once the chocolate and butter are melted add the cardamom (or the spices/flavors of your choice).
2. Using an egg beater, beat the eggs and sugar until you get an off-white mixture.
Slowly add the chocolate mixture to the egg mixture. Keep stirring constantly or the eggs would cook (as the chocolate is hot).
3. Once the eggs and chocolate are mixed, incorporate the flour and stir well.
4. Coat the ramequins (small ceramic baking dishes) with butter and fill them with the chocolate batter.
5. Preheat your oven to 400 F degrees and bake the chocolate fondant for 12 minutes. The baking time may change based on your oven.
6. You can serve the fondant within the ramequins or you can carefully flip them on a plate. Let the fondant cool for few minutes before serving.