Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures.
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a hot summer’s day.
Recipe adapted from the book ‘In the Kitchen with Le Cordon Bleu’
Matthieu Longuere, MS is Wine Development Manager at Le Cordon Bleu London. We meet with him so he can talk to us about the new progamme launched at the school: Diploma in Wine, Gastronomy and Management.