Tag Archive: London

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

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

Chris Arkadieff, executive chef at Strand Dining Rooms

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive… Continue reading

Chocolate éclairs by Joakim Prat (Maître Choux, London)

Éclairs by Joakim Prat (Maître Choux) are one of the most requested desserts in London right now. They are often sold out before the shop is closed. Here is the Joakim’s magical recipe: Choux Pastry 200g… Continue reading

The Chocolate Weekly 20 – 2015

The RHS Chelsea Flower Show 2015 will take place between 19-23 May at the Royal Hospital. Like every year some of the best pastry chefs in London have created stunning desserts to serve… Continue reading

Make your dreams come true: create your own chocolate at the Or Noir lab in Paris

Have you ever dreamt about creating a chocolate with your own signature? Your own personal blend with your choice of flavours, origins and aromas …. Cacao Barry has created the Or Noir concept… Continue reading

Virgilio Martinez, head chef at restaurant Central (Lima, Peru)

On April 29, 2013, his flagship restaurant, Central Restaurante, entered as number 50 in The World’s 50 Best Restaurants as awarded by the British magazine Restaurant. In 2014, the restaurant jumped 35 places to number 15, winning… Continue reading

World Chocolate Masters preselection – presenting Alistair Birt

The World chocolate Masters UK & Ireland preselection will happen in London on 18th February this year at Westminster Kingsway College, London. It is not just a competition. It’s also about getting to know… Continue reading

Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

  HAZELNUT DAQUOISE SHEETS – MAKES 3 SHEETS, 1 KG PER SHEET (150 DISCS)   Ingredients 405 g ground hazelnut 405g ground almond 900g icing sugar (sifted) 1000g egg white 300g caster sugar 400g dark… Continue reading

The magical world of Jordi Roca

Jordi Roca, the creative genius, who was this year in London proclaimed as the best pastry chef in the world, is enchanting the world with his “crazy” creations. His desserts are a journey… Continue reading

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