{"id":103010,"date":"2018-10-16T11:50:31","date_gmt":"2018-10-16T09:50:31","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=103010"},"modified":"2018-10-16T11:51:18","modified_gmt":"2018-10-16T09:51:18","slug":"pastry-goes-pink-with-new-callebaut-ruby-rb1","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/pastry-goes-pink-with-new-callebaut-ruby-rb1\/","title":{"rendered":"Pastry goes pink with new Callebaut Ruby RB1 pink chocolate!"},"content":{"rendered":"

\"\"In my passion of writing about food and restaurants in the main, I am very lucky and often spoilt. Yesterday I attended a historic event for the food and restaurant industry, the launch of the new Ruby RB1 chocolate by Callebaut, an iconic new pink chocolate, the first new chocolate launch in 80 years since the introduction of dark, milk, and white chocolates. It was developed over a period of ten years by Callebaut with a University in Germany.<\/p>\n

Two years ago I met Pastry Chef LeeAndra Govender at Chefs who Share in Johannesburg, when \"\"she impressed in being a co-winner of Young Chef 2016. Recently we bumped into each other on a walk in Camps Bay, and she invited me to try her new exceptional Afternoon Tea at the Table Bay Hotel, having moved to Cape Town three months ago. <\/p>\n

Afternoon Tea at The Table Bay Hotel gets the \u2018seal\u2019 of approval, a Table of feast of treats!<\/a><\/p><\/blockquote>\n