Family Kiwidutch are visiting the Chocolate Museum in Brugge (a.k.a. Bruges) in Belgium with our good friend “Velveteen”.
These are the diary pages of our last summer’s travels, as we cram as many places and experiences that we can into every day. Of course it’s best to leave the very best of the Chocolate Museum until last: what’s a Chocolate museum without real, edible, delectable chocolate?
As we finish our tour of the place we come to the bit that the kids have been waiting for since the beginning: the bon-bon making demonstration where the visitors get to partake of the results.
I often make my own soft filled chocolates and know that it’s not always as easy as it looks, mind you: having a “trilling” machine at home to make the shells in seconds and remove all of the air bubbles would have made my chocolate making experiences easier too.
The lady doing the demonstration is a master of the art, it’s totally clear that she does this every day, she has both the machinery and the experience to make it speedy and effortless. Hmm, a temperature controlled vat to keep the chocolate at perfect temperature needs to go onto my “if I won the lottery” list with the trilling machine too.
We arrive a little while before the demonstration starts so wait and get a spot near the front for our patience. Once the demonstration is over, the tray of praline bon-bon is passed around the crowd and so many hands reached forward for a treat that I didn’t have a hope of getting close up photos of the tray.
Himself and I concentrated on scoring a bon-bon each for the kids and everyone was unanimous in their opinion of the goodies… we could easily have polished off an entire tray had we been left to our own devices.
We stop at the museums shop on the way out and the kids score a few more pieces of chocolate from reception by turning on the charm, whilst I spy second hand heavy plastic chocolate moulds on sale and purchase one to take home. I’ve since used it quite a few times and whilst my efforts aren’t quite as tidy as the professionally made ones, the forms turn out fabulously formed chocolates.