Saturday, October 26, 2013

Baileys Chocolat Luxe meets the press

Anthony Wilson introduces Baileys Chocolat Luxe to the press

This past Thursday I was given a day off at Queromedia to attend Bar Chocolat -- an event I helped set up during my recent internship at Global Image. The event took place in chateau La Hulpe in Bruxelles and supported the launch of new Diageo innovation Baileys Chocolat Luxe. BCL is the perfect marriage between the rich taste of Baileys and real Belgian chocolate, and the event was designed to perfectly convey its unique message to the Belgian press.

Inventor Anthony Wilson, son of Baileys Original Irish Cream creator Steve Wilson, was the main attraction of Bar Chocolat. He discussed his three year-long, Indiana Jones-like search for the perfect chocolate as well as the difficulties he encountered during the unique fusion process. David Wade of Diageo's UK PR firm Unity subsequently presented the Rococo Serve, developed by Bompas & Parr, after which the attendees were offered a glass of Baileys Chocolat Luxe. In the next room, world-renowned patissier Bernard Proot of Del Rey unveiled the chocolate dessert he created exclusively for the event. The beautiful dessert of course perfectly complemented Baileys Chocolat Luxe

I attended all three sessions and did not observe a single flaw. The Keep It Quiet hostesses were great, the attendees were happy, and we had even convinced commercial television station VTM to send a television crew. It was a tiring, but very rewarding day!

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