Tag Archive: Papouasie

Christmas 2015 by Adrian Barry and his team at St. Pancras Renaissance Hotel London

Adrian Barry, the executive pastry chef of the St. Pancras Renaissance Hotel London is inviting you to enjoy the Christmas Afternoon tea which will be available from Thursday  26th November till the 3rd of January… 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

Ten Minutes with Reece Collier, Head pastry chef at The Grove

Reece Collier is the one who will pamper you with the sweet delights if you visit The Grove, the lovely resort only 18 miles away from central London. As a graduate from Westminster… Continue reading

Madirofolo chocolate and Madagascan lime delice, by Alyn Williams

Ingredients (for eight 6cm ring moulds)    Delice 70g full fat milk 162g double cream 1 whole egg 100g Cacao Barry Madirofolo chocolate (65%) 70g Cacao Barry Papouasie chocolate (35.8%) 1 leaf gold gelatine (bloomed)… Continue reading

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