Chocolate Festival Demo at Fairchild Tropical Garden

26 Jan

Tomorrow, I am doing a demonstration at the 7th Chocolate Festival at Fairchild Tropical Garden.

Thanks to Whole Foods, all the chefs are being provided with top quality products for the samples and demos. As we had to pick-up our groceries bags at Fairchild, I took the opportunity to have a quick look around and see what it looked like when it was empty….

It’s so quiet….. and peaceful….. I guess tomorrow will be crowded and noisy and it’s for the best!

Time to go back home and prepare my samples for 100 people!

On the menu for Sunday demo:

Mini Chocolate Fondants

(you already know them, it was one of my first posts)

White Chocolate Mousse

If you can’t get there…. here are the recipes! Enjoy….

Chocolate Festival

Mini Dark Chocolate Fondants Recipe


Ingredients (makes about 16 minis)

  • 120g good quality dark chocolate
  • 120g butter (salted butter gives a nice flavour!)
  • 150g caster sugar
  • 3 eggs
  • 1 tsp flour or almond powder
  • Optional flavour: orange blossom water, coffee essence, rum…


  • Preheat your oven to 180°C/350°F.
  • In a bain-marie, melt the butter and the chocolate together.
  • Let it cool down, then add the sugar and mix well.
  • Add the eggs, one at a time.
  • Then add the flour or almond powder and any extra flavor you want to add.
  • Fill the moulds 2/3 to the top. Using a measuring jug will make it easier to pour.
  • Bake for about 15min. The cakes will crackle on the outside but stay very soft inside.
  • Let the minis cool down in their moulds. Then get them out of their moulds by pressing on the bottom of the moulds.
  • You can keep those cakes in your fridge for a few days and take them out of the fridge about one hour before serving.

Mini Choc-1 Mini Choc-2 Mini Choc-3b Mini Choc-4

White Chocolate Mousse Recipe

Ingredients (for 6 people) using a siphon:

  • 170 g – 6oz of white chocolate
  • 20 cl double cream

Method with a siphon:

  • Grate or finely chop the white chocolate and place it in a large bowl.
  • Bring the cream to a boil and pour it on top of the white chocolate.
  • Cover and leave it to rest a few minutes then gently mix it until you end-up with a smooth mix.
  • Let it cool down at least 20 minutes and pour it into a 1/2l siphon.
  • Install the gas cartridge and give a good shake to the siphon once it is ready to use. Keep it in the fridge for 2 hours.
  • Just before serving, head down; create chocolate mousse verrine or shapes on a plate.
  • Serve and taste straight away.

White Choc Mousse-1


Ingredients (for 6 people) : if you do not have a siphon

  • 170 g – 6oz of white chocolate
  • 10 cl whipping cream + 15 cl whipping cream


  • In a pan, melt the white chocolate with 10cl of whipping cream.
  • Let it cool down.
  • Whisk 15cl of whipping cream into a firm Chantilly and incorporate it carefully to the melted white chocolate.
  • Let the mousse rest a few hours before serving.
  • You can either pour it into a piping bag with a fluted nozzle and let it rest in it to create nice shapes straight from the piping bag or you can use two spoons and create nice “quenelles” that you will delicately lay down next to the fondants.

White Choc Mousse-2

White Choc Mousse-3

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