The group has partnered with ‘The Prince of Chocolates’, celebrity chef Varun Inamdar to bake Guinness record history on August 3 at Dr Shyama Prasad Mukherjee Stadium, Taleigao
Trinity Group etched their names in the record books last year when they created the world’s largest fish patty (300 kilograms approx). This time around they are going for something on the sweeter side.
The group together with celebrity chef Varun Inamdar will be attempting the Guinness World Record for creating the largest chocolate mud pie weighing one tonne with a diameter of over 6 feet. The challenge which will be led by Inamdar will include many chefs from Goa and culinary professionals and will get underway on August 3, 9 a.m. onwards at Trinity’s flagship showcase – the 15th Annual India Hospitality + F&B Pro International Expo 2019 at Dr Shyama Prasad Mukherjee Stadium, Taleigao (to begin today, until August 4).
“We are in the business of organising events related to food and hospitality and thus is comes naturally to us that we should aim at a record related to food. The reason we chose a chocolate mud pie this time around is because Goans love sweets and desserts,” says Chairman, Trinity Group, Joseph Dias.
The current record for the largest chocolate mud pie is set at 500 kilograms. “We decided that instead of just barely breaching the benchmark, we should breach it well and thus decided to attempt double the weight. In this way, the record will hopefully stay for a long time,” says Dias.
Over 2200 pounds (1000 kilograms) of ingredients will go into making the mud pie, including about 300 kilograms of sponge, 255 kilograms of refined flour, 200 kilograms of dark chocolate and chips, over 105 kilograms of salted butter and 100 kilograms sugar. Apart from these, over 200 eggs, 60 kilograms of cherries, 50 kilograms cashew nuts, 30 kilograms of fresh cream, 12 kilograms of biscuits and 5 kilograms mint leaves and other ingredients will be used.
A specially fabricated vessel and oven of 8 feet has been designed by Pradeep Panchal of Kitchen Mall over the last 18 months. This has been electrically coiled.
To begin with, a shortcrust tart will be created from a mixture of eggs, flour, sugar, butter and biscuits. This will then be baked and cooled. Another mixture of nuts, eggs, chocolate chips, sugar, cherries, cocoa powder, melted chocolate, butter and sponge will then be prepared and filled into the shortcrust tart and baked again. The pie will then be taken out of the fabricated oven, de-moulded and cooled after which it will be weighed for officially recording its final weight under strict supervision. Finally, for serving this to the audience, chef intends to further top it with some sauces and garnishes. “There is a lot of mixing, cutting involved and there will be plenty of chefs joining in. We will also have people from Goa University, Agnel Institute Of Food Crafts & Culinary Sciences among others and getting all these stakeholders together was a challenge,” says Dias.
After serving the mud pie to the audience, the rest of it will then be distributed to various charities around Goa through the Food Bank for the Poor, Sangolda.