SATURDAY 22 FEBRUARY 2020 | 3 – 5PM | £45 PER PERSON
Join us on Saturday 22 February as we present an immersive degustation menu, conceived by Chocolate Consultant, Cat Black and MasterChef finalists, Geoff Warburton and Alex Talbot.
After a chocolate-based cocktail and canapés on arrival, Cat will provide a brief introduction, before Alex and Geoff unveil their six courses, which will take you on a journey of chocolate excellence. Incorporating limoncello, blackberry, hazelnut, raspberry and yuzu, the tasting aims to showcase the diversity of the decadent ingredient.
Geoff Warburton is a love psychologist and home cook. He became a finalist on MasterChef 2019, with his take on Italian flavours. Geoff has a passion for nuts and leaves and their uses in cooking. He owns a walnut orchard in Puglia, which has fueled his nut obsession. He believes that the potential of nuts in cooking in the UK has not been realised and he would like to be a part of that enlightenment.
A take on the classic Italian trifle. Chocolate encases a lemon drizzled sponge, topped with candied orange peel, limoncello infused custard and chocolate custard.
(uses Dormouse 72% dark chocolate, Lachua, Guatemala)
Blackberry and Grappa Choc Ice
Ice cream is made with whole blackberries and infused with grappa, covered in dark chocolate.
(uses Pump Street Bachelor’s Hall Estate 75% dark chocolate, Jamaica)
Milk Hazelnut Gianduja
A chocolate case, filled with frangelico truffle and topped with toasted hazelnuts.
(uses Duffy’s Ocumare 55% milk chocolate, Venezuela)
Alex Talbot is private chef and co-owner of SALT Kitchen, a fine dining enterprise operating all over the UK. She recently took part in the 2019 series of MasterChef UK to see how she would compete against the countries best amateur cooks and came sixth. She has always had a passion for cooking and has been exposed to a huge variety of complex flavours and cuisines, which have influenced her style of cooking.
Chocolate and Raspberry Torte
Chocolate crumb base, topped with a smooth dark chocolate ganache with raspberry.
(uses Chocolate Tree 70% dark chocolate, Chililique, Peru)
White Chocolate and Yuzu Dome
Crisp white chocolate shell encasing a white chocolate and coconut mousse and Yuzu gel, sitting on a Jaconde sponge.
(uses Pump Street 44% white chocolate, Hacienda Limon, Ecuador)
Dark Chocolate and Drunken Prune Brownies
Primed soaked in Somerset Pomona encased in a rich dark chocolate brownie.
(uses Chocolarder 72% Ashaninka dark chocolate, Ene river valley, Peru)
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