The Chocolate Week – part 1

It’s that time of the year when chocolovers have one more excuse to enjoy chocolate and chocolate based desserts. Choice is big so maybe getting to know each day some of the London’s best pastry chefs and their desserts may be helpful?

 

5Markus Bohr, Harrods

German by origin he has, before joining Harrods as executive pastry chef in 2008 worked in big luxury hotels all over the world – from Asia to United States. This wealth of international experience is a crucial point for a chef who works in a place like Harrods which has to satisfy palates of so many different cultures. We met him for this interview at the Harrods Food Halls.

More: https://londonchocolovers.wordpress.com/2015/10/09/markus-bohr-the-executive-pastry-chef-at-harrods/

 

 

Strawberry, sesame with lemon verbena. Photo: Laura Lajh Prijatelj

Strawberry, sesame with lemon verbena. Photo: Laura Lajh Prijatelj

Graham Hornigold, Hakkasan Group

Graham wants things to be perfect, flavoursome, to evoke emotion. The food of Hakkasan group restaurants has lots of strong flavours – chilli, oyster and soy sauces between others. Graham wanted me to understand the ethos of creating desserts with sharper, cleansing elements or unexpected ingredients to attain salivation rather than relying on sweetness. Just like his desserts, Graham is full of surprises, a chef with a soft and playful soul yet with an iron fist in a velvet glove who is creating stunning mouth-watering desserts and has formed many young successful chefs who are today occupying some of the most important pastry positions in London.

More: https://londonchocolovers.wordpress.com/2015/07/24/graham-hornigold-executive-pastry-chef-of-the-hakkasan-group/

 

 

Spiced Chocolate Mousse, Apricot, Prunes & Poppy Crisp. Photo: Courtesy of Le Gavroche

Spiced Chocolate Mousse, Apricot, Prunes & Poppy Crisp. Photo: Courtesy of Le Gavroche

Michel Roux jr., Le Gavroche

When I moved to UK, the first lesson I’ve learnt was:  “British cooking is divided between before and after the Roux family.” Even if history of British gastronomy is rich, the years which followed industrial revolution, did a lot of harm to British gastronomy which was thought of in Europe as dull. But only untill Albert and Michel Roux entered into the British culinary world bringing light, colours and flavours. The Roux family is still today one of the most prestigious names on the British food scene and chef Michel Roux jr., is one of the most respected culinary masters. More: https://londonchocolovers.wordpress.com/2015/04/16/michel-roux-jr-chef-patron-at-le-gavroche/

 

 

Easter tea 2015 at Langham. Photo: Laura Lajh Prijatelj

Easter tea 2015 at Langham. Photo: Laura Lajh Prijatelj

Cherish Finden, The Langham Hotel

Cherish Finden is one of the grandes dames of the British pastry. Born in Singapore where she gained education and very valuable experiences, she moved to London in 2001 to continue her career in the food metropole she loved best. Her career was blooming right from the start and now she is in charge of everything sweet at the legendary Langham hotel which is also known as the birth place of the British tea tradition.

More: https://londonchocolovers.wordpress.com/2015/03/17/cherish-finden-the-executive-pastry-chef-at-the-langham-hotel-london/

Enjoy chocolate!

 

 

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