Thursday, November 26, 2015

TBMN's Snow: The Art of Pastry-making Contest


It's always fascinating to learn about new products especially if it's about a baking ingredient.  There are thousands upon thousands of products being introduced but you never know which works suitably for your baking products.  I'm saying this in behalf of my cohort bakers.

Thus, when I got to be introduced to TBMN's Snow Non-Dairy Whipping Cream, I became stirred and I can't wait how it differs from the usual products I'm accustomed to. Snow is now listed under a roster of leading brands in this industry and has continuously top the Philippines Market.  It has been gradually rising in the field of usage, demand and classification in today’s local pastry and dessert industry.  I guess that explains why there are more stocks of Snow at Chocolate Lovers when I last visited one of their branch.

I never heard of it nor used it in my baking not until I was introduced to it that I have gained a complete understanding why many bakers and chefs have been leaning towards it.  My first to try out the product was at the first ever TBMN’s SNOW: THE ART OF PASTRY MAKING event, which  was held last November 07, 2015 at Gala Star Culinary School.



The event was able to showcase the effectiveness of SNOW NON-DAIRY WHIPPING CREAM by allowing all 7 Participating Chefs to create their own delightful pastries.  All 7 aspiring chefs with different backgrounds had a friendly showdown using SNOW to their advantage especially to their recipe’s stability, design and taste.  The Challenge of the Event was to use at least 240ml (1 cup) of SNOW to create their wonderful recipes.  Basic kitchen equipment and ingredients were provided to all participants. Lastly, all 7 Chefs were given a time limit of 1 hr and 30 minutes to finish their recipes!

Tebeemini Corporation, the exclusive distributor of SNOW in the Philippines also invited 4 evaluators namely: Chef Ernest Gala, Chef Allen Camacho, Chef Dandyllon Dumillon and TBMN President Teddy Ong to first-hand experience, evaluate and taste all 7 promising recipes.

 (from left to right):  TBMN President Teddy Ong, Chef Allen Camacho, Chef Ernest Gala and Chef Dandyllon Dumillon.

All the 7 promising Chefs gave their 101% effort during the event however 3 Chef dominated specifically in the category of Design, Creativity and Taste!

A lot have happened in that 1 hour and a half time of preparing and baking each of the seven chef's winning pastries.  While they were doing their crafts, I got to observe how they have used the whipping cream and how it stood to be a winning ingredient.

Below are some photos of the event...

Chef Contestants









It was so much fun and exciting to watch them as they make it right in no less than 1 hour and 30 minutes.  The scent of batter being baked, the cream, the fruits and of course the chocolate wafted inside was like being in heaven.

Then after the grueling procedures, all seven of them have delivered to our expectations and consider me lucky and blessed as I and two more bloggers were able to try each of the pastries.

Here are the seven chefs and their ultimately stimulating pastry creations.


Chef Mary Anne Ramos with her recipe, “Strawbery Panna Cotta with Strawberry Chantilly”


Chef Anna bagged the Best in Design Category/  Not only did she finished first among the others her design was unbeatable with a play of pink, red, white and chocolate colors.  With the different elements in one plating she was able to show that SNOW is stable and versatile.  Her plate showed a symphony of tri-colored panna cota in shot glasses, vanilla ice cream in chocolate cup crowned with pink glass sugar and strawberry flavored merange and jelly sauce.


Chef Kathrine Donila with her 2 recipe “Fruit Basket and BanaCara Cream Crunch.”  As a seasoned chef and caterer, she had been a long time user of Snow Non-dairy cream, so it was easy for her to come up with something that can bring up more the goodness of the product.


The Fruit Basket is a fruit-laden and bare Snow cream covered chocolate cake.


Her recipe was awarded as the Best in Creativity Category. As her craftsmanship, recipe’s uniqueness stood out and was able to prove that SNOW whips quickly as she was able to bake 2 pastries in just 1 hr. and 30 min. Her chocolate cake is insanely delish, it's the moist and crumbly at the same time and the frosting was perfect.  I'm happy to tell you that no sugar was added anymore to the cream, so that's not only a plus that it costs less than using other heavy cream.


Chef Gabbi Flores with her recipe “Chocolate Tart.”

How can that be possible when you can be baking and still look gorgeous after finishing one heck of a winning pastry.  She isn't only a pretty face she honed her baking and chocolatier prowess in New York.


Everyone loves chocolate, and added with SNOW, it was beyond perfect! She received the Best in Taste Category, as her recipe was able to bring out the “Hmmm…. Sarapppp!”  expression from all the evaluators. She was able to maximize SNOW’s sweet taste to her advantage among the rest.


Chef Leonor Chua with her recipe “Surprise Cookie Cake”


A brilliant idea of making stacked huge chocolate chip cookies into a cake.


Chef Roxanne Almendral with her recipe “Almond Blueberry Cake.”


Her frosting was unique in that she mixed in ground nuts to the cream as it was being whipped and it was a surprise to see how it didn't lose it's consistency and stability.


Chef Chris Evert Enriquez with her recipe “Fruity Vanilla Cake”


Chef Chris's cake was a simple vanilla cake, but look how elegant it looked after being dressed up with just the Snow Whipping cream, some citrus slices and candy sprinkles.  It only shows that Snow can be easily used in any kind of pastries and cakes.


Chef Wren Go with his recipe “Lemon Custard Tart”

According to Chef Ernest Gala, a culinary chef icon and evaluator during the event, “Snow Non-Dairy Whipping Cream is an Excellent ingredient to have in your kitchen because it is stable, whips quickly, has the right amount of sweetness and versatile”.


With Chef Ernest’s experience in the Philippine food industry he stated that “SNOW is perfect for both commercial establishment and home baking as it is easy and fun to use!

SNOW can be also used as an accessory topping on dessert and cold concoction like one of the event sponsor did.  The Good Batch Ice Cream topped their artisanal ice cream with SNOW NON-DAIRY WHIPPING CREAM before serving.

“This can be seen during the event, as all 7 participating Chefs were able to easily use Snow and proved that this is the best non-dairy cream in the market today.”

SNOW NON-DAIRY WHIPPING CREAM is exclusively distributed by TEBEEMINI CORPORATION. For more inquiries, contact TEBEEMINI CORPORATION at (632) 645-8402 or at sales@tbmncorp.com and SNOW NON-DAIRY WHIPPING CREAM is also available at the following retail/ wholesale stores:

Top Chef Food Supplies Inc.
64 Quezon Ave cor. BMA Ave. Quezon City
414-3629 / 524-3427


Baker Haven By: ND Baking and Confectionnaires Supply
8415 Dr. Arcadio Santos Ave. Sucat, Paranaque City
825-5123

Love2bake co.
Unit 6 Fruition Building C. Palanca Street, Phase 1 BF Homes, Parañaque City
807-9178


All About Baking
41 Congressional Ave. Brgy. Bahay Toro, Quezon City
920-3087


CK Bakers’ Center, Inc.
1200 MCY Bldg. Epifanio de los Santos Ave, Proj. 8, Quezon City
927-7549


Chocolate Lover Inc.
Quezon City Branch
45 P. Tuazon Blvd. Cubao, Quezon City
411-7474

Makati Branch
Unit 8 Ground Floor, the BEACON Makati, Arnaiz Ave. cor. Don Chino Roces Ave. Brgy. Pio del Pilar, Makati City
893-0340
893-0349


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