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Sebastian Kobelt’s sweet sensations are a delicious delight
Culinary delights in the capital with Juliet Lawrence WilsonChocolatier
extraordinaire
IF THE WRITER OF the next Bond movie is in
the market for a super villain name, Sebastian
Kobelt would make a suitable moniker.
Sebastian, as far as I know, has no interest in
nuclear submarines or causing permanent
damage to Daniel Craig’s private parts, however
he does have a mission to take over our taste
buds one sensational chocolate at a time.
German born Sebastian, began by making
delicacies for the most prestigious hotels in the
Middle East and has now lived and worked in
Scotland for the last 17 years, most notably as
the head pastry chef for Michelin starred The
Kitchin and Castle Terrace restaurants.
“I really wanted to invest in myself and my
own business,” he tells me. Learning his
patisserie skills at a young age influenced by his
grandfather’s bakery in Berlin, Sebastian
describes himself as a pastry chef first and
foremost but chocolates were an easy business
to establish for him. All I needed was a table,
a chocolate machine and a fridge! Also
chocolates still allow me to work with the
seasons and many interesting flavours.”
The awards have rolled in: not only has hebeen a finalist in the World Chocolate Masters
but has taken the Chocolatier of the Year crown
at the Scottish Food Awards and has recently
been awarded a much coveted Great Taste 2022
award for his Cranachan Truffles.
These delicate treats are the epitomé of the
classic dessert. “The secret ingredient in the
chocolate and oatmeal crust is beetroot powder,
adding another level and bringing out the peat
in the whisky.”
I was also lucky enough to try his signature
collection. Orbs of wondrous beauty greet you
upon opening the box with all the delicious but
complex flavours entertaining you. Sebastian
said: “Inspiration can come from anywhere. My
caramelised white chocolate bar with Dukkha
happened when my wife brought back a pack of
Dukkha seasoning from one of her own
culinary trips.”
Every year Sebastian comes up with a design
and flavours for his annual Advent Calendar.
This year, working with illustrator David
Williams of Truffled Pig Art, he will launch his
Scottish Santa calendar. Costing £30.
including shipping, it will be filled with twoeach of twelve stunning flavour combinations
including Butterscotch, Christmas Pudding and
two that reflect Sebastian’s German heritage,
Marzipan and Sea Buckthorn and
Dominostein, his version of the traditional
German confection: gingerbread layered with
marzipan and a red berry jelly encased in
chocolate.
“There’s also my Douglas Fir Chocolate,
my homage to the smell of a freshly cut
Christmas tree.”
Sebastian has ambitions tto create more
flavours and also to open up another patisserie.
He said: “I love watching couples come in and
argue about what they want to buy and leaving
with two cakes each. The experience of looking
at and smelling the cakes is wonderful and
reminds me of being in my grandfather’s
bakery as a 5-year-old. The little cakes looked
huge and magical.”
A father to two young children who have an
interest in baking, Sebastian tells me that at his
oldest child’s nursery when asked about his
father’s trade his son simply replied “chocolate!”
Sebastiankobelt.comChris Watt IN THE MIDST of a cost of living crisis,^
I like my recipes the same as my dates –
cheap and tasty. Beans on toast, a British
staple has long been associated with
austerity, but here’s a version that cooks
in minutes, freezes well and elevates a
poverty supper or lunch into something
rather special. With grilled cheese, or a
poached egg on top it still comes in at
under £1 a portion. I bought my beans
and tinned cherry tomatoes from Lidl
and am also a fan of their Malted
Bloomer loaf. You can up the ante by
adding some pancetta or chopped
chorizo at the beginning before adding
the onion to the pan.
INGREDIENTS- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon tomato puree
- Splash of Red Wine (optional)
- 1 can chopped tomatoes
- 1 teaspoon smoked paprika
- 2 teaspoon Italian Herb Mix or oregano
- 2 cans cannelini, mixed or butter beans
- Salt and pepper to season
- 8 thin slices of cheese
- Four slices of chunky toast
METHOD
Heat a slug of olive oil in a pan and add
the onions. Gently fry until soft and add
the garlic, stirring for a minute. Add the
tomato puree and fry off for a few
seconds before stirring in. Add the wine,
if using, and allow to simmer off for a
few seconds before adding the
tomatoes, paprika and herbs. Cook over
a low heat for a couple of minutes then
add the drained beans and heat
through. Season to taste. Serve of toast
as it is or top with a couple of slices of
cheese per portion and place under a
grill until the cheese is bubbling and
gorgeously golden.Best beans
on toast
Award winning pastry
chef and chocolatier
Sebastian Kobelt