The White Chinese Tea and Chocolate Tartlet

Recipe for approximately 15 small 1-person tartlets   SWEET DOUGH Mix together: 250 g Flour 125 g Fresh butter 30 g Ground almonds 25 g Caster sugar 50 g Icing sugar 4 g Salt… Continue reading

Christmas Afternoon Tea by Heather Kaniuk at Mandarin Oriental Hotel Hyde Park

Christmas spirit has arrived also at the prestigious Mandarin Oriental Hotel Hyde Park London. Their talented executive pastry chef Heather Kaniuk has created two afternoon teas with her team. One for children – The… Continue reading

SNACKING BAR BLANC FEUILLETINE™ – PASSION COCONUT

For 20 snacking bars of 25 g   ZEPHYR™ – BLANC FEUILLETINE™ CRUNCH Warm 200 g of Cacao Barry Blanc Feuilletine™ crunch at 30°C. Add 20 g of Cacao Barry Zéphyr™ White Chocolate melted at 45°C. Use… Continue reading

Christmas afternoon tea by Cherish Finden at the Langham Hotel London

With the holiday season drawing near, The Langham, London has announced its Festive Afternoon Tea, inspired by the Nutcracker fable, for what many consider to be the most wonderful time of the year. Inspired by the… Continue reading

Christmas 2015 by Adrian Barry and his team at St. Pancras Renaissance Hotel London

Adrian Barry, the executive pastry chef of the St. Pancras Renaissance Hotel London is inviting you to enjoy the Christmas Afternoon tea which will be available from Thursday  26th November till the 3rd of January… Continue reading

Lunar eclipse by Christophe Morel, Maître Chocolatier – Cacao Barry Ambassador Canada (Montréal)

Recipe for 45 bonbons Chocolate bonbons Heat: 185 g 35% cream 5 g dextrose 25 g sorbitol powder 15 g glucose syrup DE 60 40 g low water content butter 1 zest lemon… Continue reading

Christmas 2015 by Sarah Barber at Corinthia Hotel London

  Sarah Barber, the talented executive pastry chef of Corinthia hotel in London, is known for particularly beautiful pastries, so we were very curious about what she was creating for the coming Christmas. All afternoon tea… Continue reading

Element of Nature Praline by Richie Heppell

 TAYBERRY GANACHE 70g Butter 30g Glucose 275g Tayberry Puree 340g Cacao Barry Blanc Satin 32g Cacao Barry Mycryo Cocoa Butter Heat the puree with the glucose and boil. Pour over the chocolate and emulsify.… Continue reading

Heather Kaniuk, Executive Pastry Chef of Mandarin Oriental Hyde Park

Heather is a young, sensible very talented lady who is now heading up​ the pastry department at the prestigious Mandarin Oriental Hyde Park. She was previously working with the great Graham Hornigold, who is known… Continue reading

Vincent Vallée from France is the new World Chocolate Master

From 28 to 30 October, 20 top talented chefs from all over the world have fought the battle of all chocolate battles in the Salon du Chocolat – Paris. They had one goal: become… Continue reading

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