SWEET
You can be endlessly innovative with cacao and chocolate, as different beans offer different flavour profiles for different dishes. The rich deep Rio Caribe goes perfectly with stronger flavours like brandy or coffee, whereas you may want to try the fruity flavours of the Peruvian in a mousse.
To preserve these fine flavour notes, you need to handle the chocolate delicately, melting it in a bowl set over a saucepan of simmering water.
DARK CHOCOLATE BREAD & BUTTER PUDDING
Prep Time Cooking Time 1.5hr (including soaking time) 25minsRead more…
CLASSIC CHOCOLATE MOUSSE IN BITTER CHOCOLATE CASE
Prep Time Cooking Time 25 mins 2hrs chillRead more…
CLOUD FOREST, WHITE CHOCOLATE AND RASPBERRY MOUSSE CAKE
Prep Time Cooking Time 1h10 35minsRead more…
PASSION FRUIT AND CHOCOLATE ICE CREAM
Prep Time Cooking Time 45mins including cooling 1.5hr freezingRead more…
TWIN PEAKS, CHOCOLATE MOUSSES WITH RASPBERRY COULIS CENTRES
Prep Time Cooking Time 30 mins 15minsRead more…