Longest Chocolate Swiss Roll In Brunei
By Aemy Azlena

Bandar Seri Begawan - To celebrate the 61' birthday of His Majesty the Sultan and Yang Di-Pertuan of Brunei Darussalam, the kitchen brigade of the Rizqun International Hotel showcased "The Longest Chocolate Swiss Roll" at The Mall in Gadong yesterday.

Present to officiate the launching and as the guest of honour was the Minister of Culture, Youth and Sports, Pehin Orang Kaya Seri Dewa Major General (R) Dato Seri Pahlawan Hj Awg Mohammad bin Hj Daud.

During his speech, he praised the chefs and those involved for making the longest Swiss Roll in Brunei.

"I hope this will inspire local artists to attempt something similar," he said.

"And I hope such challenges will help put Brunei on the world map."

After his speech, he was brought to the end of the Swiss Roll to witness the confirmation of the 75.02m long dessert.

Also present at the launching was the Chairman cum Managing Director ofAbdul Razak Holdings, Pehin Orang Kaya Ratna Setia Dato Setia Hj Awg Abd Hapidz bin Pehin Orang Kaya Laksamana Hj Abdul Razak, who delivered the welcoming speech.

In his speech, he said the event was held in conjunction with the 61st Birthday Celebration of His Majesty the Sultan.

"This has challenged the creativity of the chefs and the food and beverage section to create a record and to encourage public to enter the hotel industry especially those who have just finished school," he added.

The hotel's kitchen brigade comprises four pasty chefs and 16 supporting chefs and is led by the Executive Chef Fauzi Shamsudin.

The special Swiss Roll was made' with sponge cake and cream with peach and mango to give it a fruity flavour.

The longest Swiss Roll was a follow up to their 2006 Biggest Cake.

Even at the beginning, they outdid their own expectation as they were originally aiming for 73.33 metres in length but the final outcome was a 75.02m long creation.

It took 125kg of chocolate mix, 7,000 eggs, 3,000 litres of corn oil, 50kg of mango puree, 50kg of ripe mango, 2,000g of Nescafe, 1,000 litres of topping cream and 50 rolls of aluminium to create the Swiss Roll. The finishing touches saw them working overnight until the early morning to have it ready for the launching. Around 3.30am, it was carried out on the plywood piece by piece to be assembled at Level I of The Mall where it took them an hour and a half to assemble and combine it all. By 7.30am, it was ready.

The time consuming spectacle was then sold off for $5 per kg to the public.

It was snapped up quickly and many were seen carrying home up to three to four boxes per person.-- Courtesy of Borneo Bulletin

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