Tag Archive: Yauatcha

London Fashion Week’s flavours at Yauatcha

To celebrate London Fashion Week moving to Soho this September, Yauatcha has collaborated with contemporary fashion designer Charlie May. From September 14th Yauatcha’s iconic blue glass door will feature a sketch of Charlie… 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 28 – 2015

“Cooking is a philosophy not a recipe, unless it’s pastry and then it’s chemistry!” Marco Pierre White on Twitter   Excellent knowledge of chemistry, great talent and very hard work have brought Heather… 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

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

Ten Minutes With Sarah Frankland, Head Pastry Chef at Yauatcha

I’m happy to present you Sarah Frankland, who has at her young age already achieved so much that many older pastry chefs would be envious. She started building her career at age of 16 and… Continue reading

The Chocolate Weekly 50 – 2014

Welcome in the new week. We are starting it with some news and we will finish it with an interview with Sarah Frankland, the head pastry chef of the Yauatcha, which will be published… 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 Chocolate Weekly 48 – 2014

Welcome to the 48th Week of this year. I hope it will be a great one for all of you and with no chocolate shortage. Chocolate shortage In the last weeks all the… Continue reading

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