In its continuing effort to educate the industry of the various products that can be made out of a chocolate block, powder & liquid, Actron Industries, the sole distributor of the Barry Callebaut chocolate will once again sponsor a hands-on workshop.

The 5 – day hands-on workshop will happen from October 18-22, 2005 from 9am – 4pm at the Center for Asian Culinary Studies. The Confectionery & Baking Workshop will begin with a 3-day introduction to the origin of chocolate up to its procedures in making pralines, nougats, truffles and more via melting and inoculation process. Its application to cakes, such as mousse, genoise, chiffons and others will also be discussed and part of the hands-on activities will be sponsored by Universal Robina Corporation – Flour Division.

The 5-day confectionery & baking workshop is a good venue for professionals from the baking industry as well as baking enthusiasts who wish to sell baked goodies and confectioneries for the Christmas season. A Trainors Certificate (optional) will be given thru a Final Test during the last day of the workshop. The certificate will entitle those who pass the test and receive the certificate, to teach same workshop as an investment.

For more details about the Confectionery & Baking Workshop, you may direct your inquiry to the event organizer, STRAM, Incorporated at (02) 927-7208 or (02) 927-6206. E-mail them at stram_events@yahoo.com.

WHILE drinking a fresh brew everyday is a delight, coming up with a creative coffee concoction for yourself and your loved ones is pure bliss. And with the Kyowa Coffeemaker and Blender, creating the perfect coffee—whether hot or cold—is a breeze. You can even be as creative as you want!

That’s because the Kyowa Coffeemaker and Blender have a number of functions and features that make any task fuss-free.

The Kyowa Coffeemaker, for one, lets you savor your coffee down to the last drop. Its new Aroma Control feature lets you enjoy your coffee’s full whiff and aroma while brewing, while its anti-drip system and permanent filter guarantee that you only get the best coffee. It also comes in a 1.5 liter capacity, allowing you to make 12 steaming cups, and its warming plate maintains the brewed coffee’s temperature so you can always relish good warm coffee even minutes after you brew.

The Kyowa Blender, meanwhile, has a power motor that is equipped with 400 watts of super ice crushing mechanism. Its controlled pulse blending gives it instant start and stop control, while its continuous speed assures smoothly blended recipes everytime.

And just as the Kyowa Coffeemaker and Blender make creative coffee making so easy, Kyowa shares with you these equally fuss-free hot and cold coffee recipes.

Ingredients

½ oz Tia Maria

½ oz rum

1 cup hot freshly-brewed coffee

whipped cream

Procedure

Brew your favorite coffee using a Kyowa Coffeemaker. Mix all the ingredients in a cup and top with whipped cream. Good for one serving.

Ingredients

1 cup freshly brewed coffee

6 tbsp chocolate syrup

1 pint softened vanilla ice cream

1 cup prepared cold coffee

Procedure

1. Place your freshly brewed coffee and chocolate syrup inside a Kyowa Blender. Blend until smooth and cool to room temperature.

2. Pour the blend into a medium bowl and add some softened ice cream and cold coffee. Beat until smooth.

3. Spoon the blend into tall glasses and serve. Good for four servings.

This turbo broiler is a state-of-the-art cookware which makes cooking in broiling mode by 15 to 25%. This is exclusively distributed by Collin’s International Trading Corporation.