Tag Archive: HKK

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

Chocolate Weekly 17 – 2015

Welcome to the new sunny week. What about starting this week with a lovely tasting menu at HKK which offers a delicious new dessert with chocolate, sesame and lime? We are also kindly inviting… Continue reading

Ten minutes with Melanie Nelson-Ström, head pastry chef at HKK

We have spent quite some hours at HKK. They have kindly invited us to see how desserts are made and to taste the delicious final results. It was a lovely experience looking at the… Continue reading

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