Working with Manfred Rindler

I have had the pleasure to work with and learn from the amazing Manfred Rindler for the past two months at the Shanghai Callebaut Academy. He was lovely to work with, always patient in explaining and demonstrating everything to me. He was also very generous in providing me with opportunities to create products for his customers at the kitchen, which meant that I was able to work with chocolate a lot!

Manfred Rindler

Manfred Rindler

Manfred at the Shanghai Bake Show

Manfred at the Shanghai Bake Show

Manfred is very experienced in this field and has had a wide range of experiences throughout the 20 years of his career. He started out in Austria and Germany, and then moved on to have multiple International positions as executive pastry chefs. It is not everyday that one gets to learn from an experienced executive pastry chefs in an intimate 1-1 environment, so I consider myself extremely lucky! Some of the hotels that he’s worked with include: Marriot, Hilton and Shangri-La.

Summer seasonal R&D

He wanted to test out a few semi-freddo recipes for the summer so he got me to help him out (and also to give him some comments). We tried out several recipes and they were all really good! He used summer berries and the lighter white chocolates to create these cakes. Through this experience, I learned a lot about making silky smooth mousses.

Raspberry and white chocolate semi freddo

Raspberry and white chocolate semi freddo

 

Lemon and pistachio semi freddo

Lemon and pistachio semi freddo

 

Making moulded chocolates

Prior to this experience, I’ve only had one chocolate class at Savour School. It was a very basic class where I only learned the essentials of making moulded chocolates. Manfred knew I wanted to learn how to make coloured moulds, so he asked me to help him out with this order so he could teach me how to use cocoa butter colours. We made 4 types of enrobed chocolates, in addition to the 6 types of moulded chocolates.

Making moulded chocolates

Making moulded chocolates

The most crucial step in making moulded chocolates, I would say, is to polish these moulds carefully. You could be jeopardising your chocolates if you omit this step or do not do it properly. I was told that World Chocolate Masters second runner up (2013) Deniz Karaca spent 4 hours polishing his mould before the competition. It is an extremely tedious, but crucial step.

Making moulded chocolates

Making moulded chocolates

After 16 hours of hard work, we made these beautiful moulded chocolates. 🙂

Pistachio, lychee lemon, salted ganache, raspberry, raspberry & strawberry

Pistachio, lychee lemon, salted ganache, raspberry, raspberry & strawberry

 

Enrobing pralines

As mentioned in my previous post, Manfred was kind enough to show me how to enrobe pralines with a tempering machine. It was truly an eye opener for me and I learned heaps from that day.

Vibrating belt tapping off excess chocolate and transferring onto parchment paper

Vibrating belt tapping off excess chocolate and transferring onto parchment paper

Final product

Final product

 

Manfred Rindler & Kirsten Tibballs

Manfred Rindler & Kirsten Tibballs

Lastly, I would like to thank Kirsten Tibballs for giving me the initial opportunity to work with her, without her, I would not have been able to meet and work with Manfred.

If any of you are in Shanghai and are interested in learning more about chocolates or patisserie, do check out Yeslicake and subscribe to their updates because Callebaut Shanghai works with Yeslicake to create classes for the public. I would highly recommend Manfred as a teacher because not only is he an expert in this field, he is also highly entertaining, patient and also knows about how to open and manage a chocolate business.

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16 thoughts on “Working with Manfred Rindler

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