Cherish Finden’s afternoon tea for The Chocolate Week

To celebrate the launch of Chocolate Week, the most coveted of chocolate events, The Langham, London is proud to announce an exclusive Afternoon Tea for the lovers of one of the world’s greatest aphrodisiacs.

Photo: courtesy of Cherish Finden

Photo: courtesy of Cherish Finden

Chocolate Week aims to promote fine flavour chocolate, the independent artisan chocolatiers and the chocolate companies who work in direct partnership with cocoa farmers.
The Langham London’s Chocolate Afternoon Tea contains bespoke chocolate ‘No150’ created by Executive Pastry Chef, Cherish Finden, and her team, exclusively launched at the hotel to commemorate the 150th anniversary of Europe’s first ‘Grand Dame’ hotel in 2015. Using Or Noir milk chocolate by Cocoa Barry created in Paris, the ‘No.150’ chocolate evokes elements of sophistication and depth, creating a longing for more and the sensation of sheer indulgence.
Cherish’s artistry and attention to detail excel in this latest creation and as always, combine elements of the Orient and the Occident. As a chocolate lover herself, many hours of research and tastings culminated in a combination of pastry art works to ensure that the chocolate lovers craving would be fully satisfied.

Photo: courtesy of Cherish Finden

Photo: courtesy of Cherish Finden

Each individual pastry contains varying elements of cocoa to entice the palette and blend together to celebrate the very best of chocolate, combining sugar and spice whilst ensuring that the content of ingredients is fully balanced. The final product triumphs in its combination of texture, flavour and taste; in preference of combining sugars solely.
Roasted pistachio white chocolate mousseline with raspberry is served alongside Masala bubble tea with Langham chocolate agar, the Langham N°150 opera slice is served with espresso reduction, a Langham chocolate Mikado arrives with yuzu dome and finally the Langham N°150 praline Chantilly is served with caramel crunchy pearl.

Each individual pastry contains varying elements of cocoa to entice the palette and blend together to celebrate the very best of chocolate, combining sugar and spice whilst ensuring that the content of ingredients is fully balanced. The final product triumphs in its combination of texture, flavour and taste; in preference of combining sugars solely.
Roasted pistachio white chocolate mousseline with raspberry is served alongside Masala bubble tea with Langham chocolate agar, the Langham N°150 opera slice is served with espresso reduction, a Langham chocolate Mikado arrives with yuzu dome and finally the Langham N°150 praline Chantilly is served with caramel crunchy pearl.

The Chocolate Afternoon Tea is available during Chocolate Week and throughout the month of October in the newly launched Palm Court restaurant at The Langham, London – the original birthplace of Afternoon Tea.

http://palm-court.co.uk/

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