SwissTech sponsored the two-hour chocolate workshop prior to the dinner which was delivered by two chocolatiers at the Mosimann’s Academy in Battersea.
Attendees were able to try their hands at chocolate making and watch a demonstration on how to temper the best Swiss chocolate and created truffles including pistachio and cranberry, salted caramel and orange and brandy.
This was followed by a three course dinner at the Mosimann’s Club in Belgravia. The majority of Mosimann’s staff are trained at the école Hotelier de Lausanne before working at the dining club run by Swiss chef Anton Mosimann, whose son Mark also gave a brief introductory presentation for Thursday’s attendees.
A number of representative association executives from UK-based international associations attended the event with a view to holding a future international congress in Lausanne. These included the International Corporate Governance Network, the World Petroleum Council and the European Society of Gene and Cell Therapy. Renee Watson, an attendee from the Wats.on Consultancy said: “I honestly came away wondering how we could justify not going to Lausanne.”