We teamed up with Great British Chefs to organise an exclusive chocolate workshop and demonstration with London's top chocolatier Paul A. Young and Le Cordon Bleu London Master Chef Julie Walsh.
The two hour master class aimed at showing that cooking with chocolate can be easily done at home, clearly demonstrated that it doesn’t have to be as complicated or tough as you might have thought – but the main advice being to choose a good quality chocolate.
Paul prepared a wonderful “Champagne Rhubarb, Earl Grey Tea Ganache, Rose and White Chocolate” – a perfect recipe to serve at dinner parties from winter to spring. The dessert was beautifully paired with Moscato d’Asti Alasia, Piemonte, Italy 2014 carefully chosen by Matthieu Longuere MS.
Master Pâtisserie Chef Julie Walsh then shared some of her techniques and advices when cooking with chocolate as she prepared some delicious Chocolate Florentines.
View the pictures of the event below.