Earlier this month, Adelaide Oval hosted a memorable afternoon of creativity and indulgence. Guests discovered the elegant, sweet creations of Chef Federica Fiocchetti, crafted with the richness of Weiss Chocolate and the silky perfection of Elle & Vire Excellence Whipping Cream, an event that beautifully blended flavour, inspiration, and connection.
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Meet Chef Federica Fiocchetti
Federica Fiocchetti is a pastry chef whose journey embodies passion, dedication, and artistry. After studying Food & Beverage Management in Milan and refining her craft at the Alain Ducasse Academy in Paris, she went on to make her mark internationally from heading her own kitchens in China to consulting for leading culinary brands. Since 2024, she has been a guest chef for Weiss Chocolate, developing innovative recipes that highlight the harmony between tradition and modern pastry. Federica first gained recognition as a finalist on MasterChef Italia in 2014, and today she continues to inspire through her refined techniques and creativity.
Celebrating two culinary leaders
The event was a celebration of craftsmanship and quality, brought to life through two stars of the culinary industry:
Elle & Vire – Produced in Normandy, this cream is recognised by pastry chefs worldwide for its exceptional dairy taste, stability, and whipping performance. It delivers consistent results, a silky texture, and holds its shape beautifully, making it ideal for mousses, ganaches, and decorations.
Weiss Chocolate – Crafted in Saint-Étienne since 1882, Weiss is renowned for its bean-to-bar philosophy. Every step of the process, from selecting cocoa beans to roasting and conching, is carefully controlled to deliver a perfect balance of bold flavours and delicate aromas.
Signature Creations by Chef Federica Fiocchetti
Chef Federica presented a curated menu of sweet creations that blended her Italian heritage with modern French pastry techniques:
Orange Blossom Mousse – A delicate balance of Weiss Oricao 58% chocolate, orange blossom water, and Elle & Vire Excellence Cream. Finished with a glossy glaze and fresh pomelo, this mousse offered floral notes with a citrus lift.
Strawberry Burrata – A playful meeting of savoury and sweet, pairing fresh strawberries with burrata spheres enriched by Elle & Vire Excellence Cream. Enhanced with Weiss chocolate sprays and balsamic caramel, this dish showcased bold contrasts.
Raspberry Nevea 29% – A delicate mousse crafted with Weiss Nevea 29% white chocolate, combined with raspberry purée and enriched with Elle & Vire Excellence Cream. Paired with a touch of Weiss Li Chu 64% dark chocolate, the dessert balanced creamy sweetness with vibrant fruit notes and the depth of fine cocoa.
Beyond the exquisite creations, the event was an opportunity for Adelaide’s culinary community and valued Eustralis Food customers to come together. A precious moment for our guests to step away from their kitchens and connect with fellow chefs, sharing ideas, experiences, and inspiration.
A reminder that great food has the power to bring people together.
