Executive Chef of Taj Bengal-Kolkata, Sujan Mukherjee was given the responsibility to create magic for the guests attending the Taj Wedding Show held on Apr 23.
The set of chocolate flavoured stilettos wowed every guest present on the occasion.
The Chef noted that while making the chocolate shoes, the flavoured chocolates (strawberry, mango, orange) along with the regular compound chocolates were tempered in the tempering machine until they got a smooth liquid consistency.
The liquid tempered chocolate was then poured into chocolate shoe moulds (sizes: L, M & S) imported from chocolate world - Belgium.
The moulds were then bound with clips and the clips were removed after half an hour to get the perfect pairs of chocolate shoes.
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