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Chocoholics Evening

Sunday, June 5

Chocoholics Evening

Last chance to book!

7.00 pm at 39 Bessborough Road, Harrow HA1 3BS

£15 per ticket

Mosaic Jewish Community is lucky enough to have booked an evening with the incredible chocolatier, Asher Toubkin.  Join us for a demonstration and tasters with the best quality chocolate masterfully handled by Asher, to make a tempting assortment of delicious dishes.  You will see it, handle it, smell it and taste a scrumptious variety of delights.

Asher Toubkin, aged 30, was born in the UK and went as a small child with his family to live in Haifa.

asherHe worked his way up in the restaurant business while still at school, working first as a pot-washer, preparing salads and finally in charge of the grill. When he was 13, he nearly burned down his mother’s kitchen making liquorice, but nothing deterred him from his dream of becoming a chef.

After completing his military service, Toubkin worked in a prestigious fish restaurant in Barcelona. From there he moved to London and worked at the Hyatt Hotel, where he had to compete with the best of the foreign chefs. He was promoted to head The Rib Room.  He then became head pastry chef at Hakkasan, the London restaurant awarded by Michelin as the best Chinese restaurant in the world. The Chinese workers in the kitchens spoke no English, so Toubkin taught them Hebrew and this became the working language in this Chinese restaurant in the heart of London.

After a period in Australia where he started sculpting in chocolate, he moved to France and participated in a unique chocolate sculpting course in Paris, Just over two years ago, Toubkin headed home to Israel. He could see the potential for producing hand-made chocolates for both the domestic market and for export. He is influenced by his research on Japanese desserts, and has adopted this philosophy of aesthetics, simplicity and freshness.

Toubkin calls his business Sweet San, San being the Japanese for ‘Mr.’ He takes orders for home catering and creates personalized chocolates for special occasions, provides desserts for cafes and restaurants, and has a stand in malls in Ramat Aviv, Ra’anana and Haifa. Each recipe is created by Toubkin, and it has taken him five years to put together his repertoire. “My best creative time is alone in my kitchen in the middle of the night,” says Toubkin, who is now working on a recipe for chocolate suitable for diabetics. “The focus is on taste and quality. He came fourth with his chocolate sculptures as Israel’s representative at the 2006 World Championship in Paris, and is determined to place first next time.


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