Mauro Colagreco, the head chef of Mirazur (Menton, France)

Argentine born, Mauro Colagreco lives and works in Menton where he creates an exciting cuisine in the lovely restaurant Mirazur, practically on the French-Italian border.  This is an area where he is lucky enough to enjoy the… Continue reading

Looking forward to World Chocolate Masters 2015

In the last days of the 2014 we are looking with excitement to the coming UK & Ireland pre-selections for World Chocolate Masters which will take place in London on 18th February 2015.… Continue reading

The Chocolate Weekly 51 – 2014

We are looking forward to the UK & Ireland pre-selections for World Chocolate Masters that will take place in London on 18th February 2015. Would you like to visit and experience the excitement? Registrations are… Continue reading

Ten Minutes With Sarah Frankland, Head Pastry Chef at Yauatcha

I’m happy to present you Sarah Frankland, who has at her young age already achieved so much that many older pastry chefs would be envious. She started building her career at age of 16 and… Continue reading

Bailey’s lollipop with salted caramel, by Sarah Barber

SACHER SHEETS 120g Cacao Barry dark chocolate 70% 108g Butter 108g Ground almonds 64g Egg yolks 28g Soft flour 96g Egg whites 108g Castor sugar Melt the chocolate & butter separately and then… Continue reading

Richard Ekkebus, Culinary Director and executive chef of Amber restaurant and The Landmark Mandarin Oriental hotel (Hong Kong)

Richard Ekkebus, the Dutch born chef and culinary director living in Hong Kong is the name behind the acclaimed two Michelin starred restaurant Amber  (24th place at World’s 50 best restaurants in 2014).… Continue reading

The Chocolate Weekly 50 – 2014

Welcome in the new week. We are starting it with some news and we will finish it with an interview with Sarah Frankland, the head pastry chef of the Yauatcha, which will be published… Continue reading

Ten Minutes with Lewis Wilson, Head Pastry Chef at The Ritz London

Lewis Wilson has it all – youth, talent, passion and as consequence success. Already at his young age he has become the head pastry chef at the prestigious Ritz hotel in London where… Continue reading

Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

  HAZELNUT DAQUOISE SHEETS – MAKES 3 SHEETS, 1 KG PER SHEET (150 DISCS)   Ingredients 405 g ground hazelnut 405g ground almond 900g icing sugar (sifted) 1000g egg white 300g caster sugar 400g dark… Continue reading

Eneko Atxa, chef patron at restaurant Azurmendi (Spain)

Eneko Atxa is a genius. At his young age, he has already won the third Michelin star. It happened in 2012, just five years after he opened his restaurant Azurmendi. Eneko is constantly exploring… Continue reading

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