Exclusive: Chef Avinash Martins makes 12-layer chocolate portrait of Sachin Tendulkar

Meet up with Avinash Martins, a chef and an artist, who owns Cavatina, a contemporary dining room in South Goa that serves reimagined Goan delicacies. In accordance to Avinash, he is an artist initial, who loves representing food stuff by means of the lens of art.

His philosophy demonstrates across his brainchild Cavatina, which capabilities his contemporary artworks designed with acrylics and other mediums. Lately, he took his passion to the future level and crafted a chocolate portrait of Indian cricketer Sachin Tendulkar on a ceramic plate.

Avinash informs, “It’s a 12-layer chocolate portrait created with two versions of Belgian chocolate referred to as Callebaut. I have made use of 78 % darkish chocolate and white chocolate, which have been tempered to make the portrait.”

For the unversed, tempering refers to heating and cooling chocolate which presents it a easy and glossy finish, that enables actively playing all around.

Contacting it a cumbersome and time consuming piece of art, the 41-calendar year-previous chef-cum-artist claims, “Unlike paint, chocolate requires time to dry and with 12 levels of chocolate this portrait took me 24 several hours to finish prior to I bought the likelihood to present it to Master Blaster Sachin Tendulkar, who also comes about to be a chocolate lover.”

In accordance to Avinash, Sachin is not only a perfectionist on the floor he is also a food connoisseur with a sharp palate. Avinash calls him (Sachin) a learn of foods and flavours and describing his eye for details and flavours informs, “Once he questioned for Egg Fried Rice, to which he also additional, why don’t you make it a Smoked Egg Fried Rice and much to my shock it really turned out to be fantastic.” “It speaks of his depth and understanding of components and cooking techniques”, provides Avinash.

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Revealing Sachin’s favorite meals, Avinash claims, “Sachin is a seafood lover, who enjoys every thing new. From crab to lobsters he enjoys every thing manufactured with a trace of uniqueness.” “And that’s why, when he is in Goa, I serve him a 7-9 training course meal with a surprise component and he has always been form to take a look at us at Cavatina,” concludes Avinash.

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