Tag Archive: Graham Hornigold

Presenting Cacao Collective

Cacao Barry’s main challenge is to unlock the sensorial richness of cocoa. To do so the Cacao Barry experts are sourcing the best beans and capturing their aromas in chocolate with unique tastes.  Cacao Barry… 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

The Chocolate Week – part 1

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… 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

Graham Hornigold, Executive Pastry Chef of Hakkasan Group

Graham is very serious about what he does, even if he is always smiling and teasing. He wants things to be perfect, flavoursome, to evoke emotion. And he wants a good team around him,… Continue reading

Chocolate, Raspberries and Szechuan Pepper by Graham Hornigold and Melanie Nelson-Ströme (HKK, London)

Chocolate Tuille Yields  1000 g, 100 portions @ 10 g each 405g caster sugar 6 g Pectin NH 8g Extra Brute cocoa powder 225 g unsalted butter 135 g glucose 105 g water… Continue reading

The Chocolate weekly 19 – 2015

Great news for all the Yauatcha fans: Yauatcha City will be launched on 20th May as part of the Broadgate Circle, the new culinary destination in the City. The menu at Yauatcha City… Continue reading

The Chocolate Weekly 9 – 2015

Welcome in the year of the sheep which started a few days ago. Our friends, pastry team at Yauatcha, Hakkasan and HKK (Sarah, Melanie, Daniel and Graham) have prepared lovely desserts to celebrate… Continue reading

The Chocolate Weekly 6 – 2015

Valentine’s day is close and with it another opportunity for the pastry chefs to show their mastery through special creations. The one below is from Cherish Finden (Langham hotel in London). More Valentine’s… Continue reading

Daniel Pearse, the head pastry chef at Hakkasan London

  When you meet Daniel you immediately see his dedication and his passion. He is nicely incorporating the mind of an artist deeply emerged in creating new combinations of flavours and forms with a precision of a… Continue reading

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