Monthly Distributor Highlight (August): KCG Corporation
Updated: Jul 11
Introducing KCG Corporation ,our Pâtissier Chocolate's exclusive supplier in Thailand
WHO WE ARE
“KCG Corporation Public Company Limited” started its business in Thailand since 1958. A leading importer the tasteful, finest-quality and healthy bakery and food ingredients from overseas, including world-class butter and cheese, brought together two outstanding trademarks – Imperial and Allowrie – which not only gave the company its unique competitive advantages, but also made it the leading manufacturer, importer and distributor of world-class dairy products in Thailand. And our mission to provide a complete range of products that are distinguished by their high standards and quality, we have been able to create pleasure for the taste of consumers.
KCG officially registered to change its status from a private company to a Public Company. The company name will be changed to “KCG Corporation Public Company Limited” effective as of 9 December 2022.
Why Pâtissier Chocolate?
Our mission is to source and bring the tasteful, finest-quality ingredients to the most demanding chefs and Pâtissier Chocolate fits our portfolio.
HOW TO REACH US:
3059, 3059/1-3 Sukhumvit Rd.,
Bang Chak, Prakanong, Bangkok 10260
Monthly Distributor Chef Highlight: Chef Chachaya Raktakanishta
What was your background and journey of growth?
My culinary journey began in childhood, fueled by a deep love and passion for cooking, fostered by my father's unwavering support. His delectable offerings, ranging from savory dishes to sweet treats, including chocolates and diverse desserts, ignited my enthusiasm. Under his guidance, I learned the art of preparing simple meals at a young age. The enticing aromas of freshly cooked and baked goods, coupled with the pride of self-sufficiency in the kitchen, only intensified my addiction.
Driven by a desire to pursue a career in the culinary world, I enrolled in Le Cordon Bleu, L'Art Culinaire, London, to study both French Cuisine and Patisserie immediately after completing my bachelor's degree. In 1997, I was fortunate to secure a remarkable opportunity at The Criterion Marco Pierre White, one of Chef Marco Pierre White's renowned restaurants. Working in the pastry kitchen, I discovered an even greater passion and enthusiasm for my craft.
Subsequently, I pursued a master's degree in hospitality management at the University of Birmingham while gaining valuable experience in a prestigious 5-star hotel in Berlin, Germany. Upon my return to Thailand in 2001, I initially embarked on a career in the hotel industry in Bangkok before transitioning to become a chef educator. For nearly two decades, I served as a chef instructor, contributing to the pre-opening teams and management of three esteemed culinary schools in Bangkok, Thailand.
Simultaneously, I actively participated as a committee member of the Thailand Chef Association and served as a culinary and pastry judge in various competitions, both domestically and internationally.
Today, I proudly hold the position of Vice President at KCG Creative Center, KCG Corporation, where I have the opportunity to leverage my knowledge, skills, and extensive experience in the commercial chef field.
Why did you choose to use Pâtissier Chocolate?
Pâtissier Chocolate offers a comprehensive selection that perfectly caters to the needs of chefs. Its extensive range of varieties aligns perfectly with my personal style and taste preferences when it comes to the dishes I create. The chocolate maintains a harmonious flavor profile and boasts exceptional overall quality.
Recipe: Chocolate-Hazelnut & Raspberry Entremet with Pâtissier Chocolate
Vanilla Sponge (7 x11" x 1 Tray)
Sponge Cake Mix 100g
Eggs 2 pcs
Water 27 g
Vanilla extract 1/2 tsp
Unsalted Butter, melted 20g
1. In a mixing bowl, add in eggs, water, vanilla and sponge cake mix, mix the ingredients witn low speed for 1 minute.
2. Scrape the bowl and mix with high speed for 10-12 minutes, then lower the speed gradually mix in melted butter.
3. When the mixture is well combined, pour it into 7 x11" mould lined with baking paper, bake at 180°C for 15 minutes.
or until done, take it off the oven let it cool down.
Raspberry Syrup 190g
Gelatin Powder (Bloom w. 35g water) 7g
1. Put water and 60g of Raspberry Syrup in a saucepan, bring to simmering point, add bloomed gelatin, stir until dissolved
2. Take off the heat, let it cool down add the rest of Raspberry Syrup, pour the mixture into small capsule mould 20g/ piece
3. Place it in a freezer until completely frozen, then unmould and keep them the freezer until use.
Hazelnut Chocolate Mousse
Whipping Cream (1) 80g
Pâtissier Chocolate Artisan Dark 61% Couverture 70g
Pâtissier Chocolate Artisan White 32% Couverture 35g
Hazelnut syrup 40g
Gelatin Powder (Bloom w. 13g water) 2.5g
Whipping Cream (2) 145g
1. Heat up whipping cream (1) in a saucepan, when it starts simmering, turn off the heat, add the gelatin, stir until dissolved
2. Pour the cream mixture onto chocolate, use hand blender to blend them together until smooth, stir in Shott Hazelnut syrup.
3. Whisk the whipping cream (2) to soft-peak, fold it in with the chocolate mixture
4. Fill the mousse (around 18g) into each capsule mould, place jelly in the center fill the mousse (around 8g), top with sponge.
5. Place the mould in freezer until the mousse cake set, unmould and keep them frozen.
Pâtissier Chocolate Artisan Dark 61% Couverture 90g
Hazelnut paste 40g
1. Melt the chocolate and hazelnut paste together, add Feuilletine, mix well. Roll it out thinly between 2 sheets of paper.
2. Place in a freezer until set, cut into desire shapes. Use as base of the entremet.
Chocolate Mirror Glaze
Pâtissier Chocolate Artisan 22-24% Cocoa Powder 10g
Sweetened Condensed Milk 80g
Gelatin Powder (Bloom w. 40g water) 8g
Pâtissier Chocolate Artisan Dark Couverture 61% 140g
Vanilla extract 2g
1. Place chocolate in a plastic jug,set aside. In a sauce pan, mix water, condensed milk, sugar and cocoa, heat them up.
2. Stir until they are all well-combined, when it start simmering, take off the heat add gelatin and sitr until completely dissolved.
3. Pour the warm mixture into the chocolate jug, use hand blender to blend them together until smooth, strain the mixture.
and let it cool down.
Raspberry or Strawberry, fresh
Edible gold powder
Edible flowers/ herbs
1. Pour the glaze (at 35°C) over the frozen mousse cake, transfer each mousse cake onto the chocolate feuilletine base
2. Spray with gold dust, and garnish with fresh berries, edible flower and herbs.
What is your inspiration behind in creating the recipe?
Introducing the Chocolate-Hazelnut & Raspberry Entremets, a delectable and sophisticated dessert with a charmingly minimalist appearance. This dessert harmoniously blends the intricate flavors and fragrances of Pâtissier Chocolate Dark 61% and White 32% Couverture into a velvety Hazelnut Chocolate Mousse. It features a delightful Raspberry jelly insert that adds a sweet and tangy note, complemented by a crispy Chocolate Feuilletine base. To provide an exquisite finishing touch, the entremet is adorned with a glossy mirror glaze.