They don't call me Chocolate Chris for nothing.

This week was a busy week at Bluebird in Chelsea where I am doing some consultancy work as I’ve been redesigning the afternoon tea. Calling on a few skills and techniques that I learnt a long time ago at the start of my career when I was at Hambleton hall Hotel in Rutland (an amazing gem of a country house hotel and definitely recommended!) I came up with these mini tiramisu paves. The outsid

For these mini paves, you slowly melt dark 70%

But follow the rules and you should be ok. To test that the chocolate is tempered just spread a little evenly on the work surface and it should set very quickly and have a nice even shine and colour. If it sets with little white spots this is called blooming and will mean that unfortunately you will have to start again.

The paves in the picture are made using a decorator’s wood graining tool to spread the dark chocolate onto acetate and then by spreading white chocolate over the top. This softens the set dark chocolate and allows you to bend it into almost any shape that you want. These are perfect for the afternoon teas as they are delicate, look great and can be filled with whatever you want. These are filled with tiramisu and are going down a storm so far!

I am thinking of running a chocolate work shop so get in touch if you would be keen and I can see about organising a space to hold a class.

#Chocolate #oldtowncooks #london #bluebird

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