Gourmet desserts, like Heston Blumenthal's trifle and Christmas pudding, are now available at home and with diner's demands for low fat alternatives, how difficult is it to encourage people to order from the dessert menu?
BigHospitality visited the Callebaut kitchens to talk to award winning pastry chef Will Torrent who has worked with Blumenthal, James Martin and Gary Rhodes. Torrent showed us some easy and tasty tips including a ganache using water instead of cream at a ratio of 1:1 with the chocolate.
Will Torrent is also an expert chocolatier and he will be taking part in a live, online Calleabut chocolate masterclass from this site, hosted by Alan Murchison, on 23 March 2012 at 3pm. Register to view the masterclass by emailing HXcebzbgvbaf@oneel-pnyyronhg.pbz.