The Chocolate Week – part 2

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?

Chocolate marquise with poached kumquats and salted caramelised macadamias. Photo: Laura Lajh Prijatej

Chocolate marquise with poached kumquats and salted caramelised macadamias. Photo: Laura Lajh Prijatej

Daniel Pearse, Hakkasan

He is nicely incorporating the mind of an artist deeply emerged in creating new combinations of flavours and forms with a precision of a pharmacist. A perfect combination for a great pastry chef. Hakkasan is lucky to have him and Daniel is lucky that he was able to develop his character and expressiveness in Hakkasan.

Read more: https://londonchocolovers.wordpress.com/2015/01/08/daniel-pearse-the-head-pastry-chef-at-hakkasan/

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Afternoon tea at Shangri-La. Photo: courtesy of Shangri-La

Afternoon tea at Shangri-La. Photo: courtesy of Shangri-La

Ryan Thompson, Shangri-La

In the tallest building in Europe, The Shard, which was created by the famous Italian architect Renzo Piano, the Shangri-La hotel is located in the 35-52nd floor. Hotel is not only known for the lovely views but also by the great pastries created by the young talented executive pastry chef Ryan Thompson. We had a chat with him talking about his work and of course chocolate.

More: https://londonchocolovers.wordpress.com/2015/07/03/ryan-thompson-executive-pastry-chef-at-shangri-la-hotel/

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Éclairs by Joakim Prat. Photo: Laura Lajh Prijatelj.

Éclairs by Joakim Prat. Photo: Laura Lajh Prijatelj.

Joakim Prat, Maitre Choux

Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country  in South West of France. He felt in love with the pastry world at the age of 15 and was by the age of 29 already Head Pastry Chef of 9 michelin stars. Before starting his Maitre Choux project, he was head pastry chef at the 2 Michelin starred restaurant The Greenhouse in London. His first working position in London was at the 2 Michelin-starred L’Atelier de Joel Robuchon where he has been executive pastry chef for two years. Before that he was working in Spain as Head Pastry chef in the 3 Michelin starred restaurant Can Fabes, as well as 1 Michelin starred Sauc and 1 Michelin starred Hofmann restaurant in Barcelona.

Beside that we need to mention that Joakim won the golden medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. Quite an impressive resume for such a young guy!

More: https://londonchocolovers.wordpress.com/2015/04/08/ten-minutes-with-joakim-prat-head-pastry-chef-at-maitre-choux-london/

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Chocolate mousse and orange by Adrian Barry. Photo: Laura Lajh Prijatelj

Chocolate mousse and orange by Adrian Barry. Photo: Laura Lajh Prijatelj

Adrian Barry, St Pancras Renaissance hotel 

The St Pancras Renaissance hotel is a very unusual and impressive building. A stunning fairytale architecture situated right on the international train station is a point of arrivals and departures for many different people. It is a very vivid meeting point, a place of constant movement and change captured in a building of Victorian splendor with contemporary style and service. Adrian Barry is here with his team pampering the guests with the sweet delights.

More: https://londonchocolovers.wordpress.com/2015/03/27/ten-minutes-with-adrian-barry/

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More suggestions: https://londonchocolovers.wordpress.com/2015/10/12/the-chocolate-week-part-1/

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