Tag Archive: Hakkasan

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… 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

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 30 – 2015

Have you ever been wondering which nation is the greatest consumer of chocolate? According to data from Euromonitor, the Swiss spend the most per person on chocolate each year. Perhaps unsurprising in a… Continue reading

The chocolate weekly 26 – 2015

Daniel Pearse, the super talented head pastry chef of Hakkasan was last week awarded by the Craft Guild of Chefs as the pastry chef of the year. We always admired Daniel’s talent and dedication… Continue reading

Chocolate Marquise with poached kumquats, salted caramelised macadamia nuts and a kumquat sorbet from Hakkasan London

  Chocolate marquise 500g       Mexique chocolate 66% Cacao Barry 250g       Melted butter 160g       Cocoa powder extra brute (sifted) 250g       Sugar 250g       Egg yolks 750ml    whipping cream   Method Make a pate a… Continue reading

The Chocolate Weekly 3 – 2015

If you thought you have tried chocolate in all possible forms, you may be wrong. Have you tried chocolate snorting? It was invented in 2008 by Dominique Persoone (video), a Belgian chocolatier also… 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

Merry Christmas! With “Mulled Wine Chocolates” from Yauatcha recipe

We are happy to be able to add even more pleasure to your Christmas time with this lovely recipe from Yauatcha. Big thanks to the Yauatcha/Hakkasan team for sharing it with us. To… Continue reading

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