The Dessert with Creamy dark chocolate and Val di Chiana plums was born from the desire to create a completely gluten-free dish, allowing everyone to enjoy a moment of fine patisserie.
What is the philosophy and secrets of the Gelato Maker who won the Gambero Rosso Best Chocolate Gelato award?
Oolong infused Chuao chocolate tart, with buckwheat and golden raspberries
Maurizio Poloni, Artico's ice-cream maker, tells us the secrets of what is considered by many to be the best artisan chocolate ice cream, so much so that it has been awarded the 3 Coni Gambero Rosso.
What is the philosophy behind the work of a master like you, four times winner of 'Britain's Best Chocolatier' by The Academy of Chocolate and a gold medal at 'The Culinary Olympics'?
My philosophy in gelato, and consequently in my work, is straightforward. It is not made on who knows what but on a single element: the continuous search for the best quality raw materials.
What better time to give the gift of a box of chocolates than Valentine's Day? Especially considering that chocolate is good for the heart's health, and science says so!
So what makes one cake taste better than another? Indeed it's the chocolate, which is also why the Pastry Chef and Chocolatier William Curley, Britain's leading brand ambassador, choose Amedei chocolate for his recipe.