Chocolate

Chocolate Enlarge

Chocolate can be used in countless ways and is a much-loved ingredient. There is a huge variety in types of chocolate, partly because of its complex method of preparation. The reason why chocolate is such a joy to eat is because the melting point of cocoa butter is lower than a person’s body temperature, causing it to melt in the mouth.

Basic techniques: enrobing, tempering, moulding, ice cream, consommé, ganache, grating, mousse.

Taste combinations: strawberry, apricot, almond, aniseed, black pudding, cauliflower, lemon, goat’s cheese, coffee, vanilla, cinnamon, blackcurrant, watermelon, tomato, pear, peanut, mint, lime, ginger.

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Cocoa syrup

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Cocoa syrup

Chocolate ganache

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Chocolate ganache

Chocolate panna cotta

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Chocolate panna cotta

Chocolate soil

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Chocolate soil

Chocolate crumble

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Chocolate crumble

Chocolate sponge cake

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Chocolate sponge cake

Chocolate crisps

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Chocolate crisps

Chocolate sauce

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Chocolate sauce

Hazelnut ganache

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Hazelnut ganache

Spun chocolate

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Spun chocolate

H2O ganache

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H2O ganache

Crispy chocolate wafer

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Crispy chocolate wafer

Dark chocolate mousse

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Dark chocolate mousse

Volcano brownie

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Volcano brownie

Hot chocolate mousse

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Hot chocolate mousse

White chocolate mousse

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White chocolate mousse