The Chocolate Weekly 37 – 2015

And here we are with the third group of world’s best chefs who are sharing with us their love for chocolate:   Virgilio Martinez, Central restaurant (Lima, Peru) “There are many things I… Continue reading

Chocolate and caramel mousse by Julie Sharp, Chocolate Academy UK

Cacao Barry Ingredients: Fillings & inclusion Pailleté Feuilletine™ Dark Chocolate Couverture Extra-Bitter Guayaquil Dark Chocolate Couverture Favorites Mi-Amère Home Cooking Lactée Supérieure Milk Chocolate Couverture Lactée Barry Origin Milk chocolate couverture Ghana Origin Milk chocolate couverture Papouasie Dark & white… Continue reading

The Chocolate Weekly 36 – 2015

Welcome in the new week with the second group of great chefs revealing what does chocolate mean to them: Atsushi Tanaka, restaurant AT (Paris, France): I always loved the complexity of the chocolate flavours.… Continue reading

Zéphyr™ Mango Dessert by Cacao Barry

Cacao Barry Ingredients Cacao Barry Dark & white chocolate Zéphyr™ Cacao Barry Cocoa butter Mycryo Cocoa Butter Mango and Nutmeg coulis 500 g mango pulp –  4 g ground nutmeg – 1 g xanthan gum Mix… Continue reading

The Chocolate Weekly 35 – 2015

What does chocolate mean to you? We have asked this also some of the most exciting international chefs. Here are their answers (part 1): Sven Elverfeld (Aqua), Germany: For me chocolate is very sensual… Continue reading

La fin de l’été (End of summer) by Paul Kelly

 White chocolate Strawberry and basil crémeux 150gr Cacao Barry Zephyr white chocolate 300g strawberry purée 15g fresh basil leaves 140g yolks 90g sugar 1 leaves gelatine 165g butter Bring the puree and the… Continue reading

Hideko Kawa, owner and pastry consultant at SweetArt Lab

Put your fantasy on the run and it may not be wild enough to catch the uniqueness of Hideko Kawa’s creations. Trained at Le Cordon Bleu she first gained her working experiences as… Continue reading

The Chocolate weekly 34 – 2015

After a short vacation in the sun we are back into the world of delicious chocolates. Cacao Barry offers a great range and each pastry chef can easily find a perfect match. Let’s have… Continue reading

Antonino Maresca, pastry consultant

Antonino Maresca was born in Sorrento, on the beautiful Italian coast where he fell in love with pastry and started his career. Extremely humble and reserved, he never put himself into the limelight,… Continue reading

Rodolfo Guzman, chef patron of Boragó (Santiago, Chile)

Rodolfo Guzman’s greatest loves are food and Chile. And you can feel this with every bite you take at Boragó. After graduating at a culinary school he was trained in Spain under Andoni Luis Aduriz at Mugaritz.… Continue reading

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