Valrhona Chocolates hosted this beautiful showcase for 12 top Patisserie Chefs to create a Buche de Noel or Chocolate Yule Log for this Christmas. The results were jaw droppingly beautiful and delicious too. All of these limited edition creations are available to purchase from the respective restaurants and hotels. If you want a stunning centrepiece for your Christmas lunch, better hurry and reserve one.
Eric Rousseau – Patisserie Belle Epoque, Islington
A base of moist madeleine sponge, soaked in William Pear Syrup. Pears in caramel and Valrhona Dulcey Cream surrounded by a light Valrhona
Caramelia mousse. Topped with spheres of pear pearls.
Andrew Blas – Café Royal, Regent Street
La Bûche du Père Nöel
Hazelnut cream, light joconde sponge, mandarin and Valrhona Nyangbo mousse.
Lewis Wilson – The Ritz, Piccadilly
Putting on the Ritz
A moist coconut dacquoise sponge, mango cremeux, passion fruit and passoa jelly, Crunchy Valrhona Opalys and coconut mousse
Regis Negrier – The Delaunay, Covent Garden
Layers of grand Marnier soaked sponge, Guanaja Mousse all finished with a velvet chocolate and a zingy marmalade
Cherish Finden – The Langham, Regent Street
Magic By Moonlight
Valrhona Caramelia mousse and a Valrhona Kalingo cream rolled inside a moist Kalingo sponge and crunchy praline.
Joseph Wagenaar – The Andaz
Valrhona Bahibe light Chocolate Mousse, Smoked pecan Praline, Crunchy Valrhona Kalingo Ganache with a moist flourless chocolate sponge.
Loic Carbonnet – The Four Seasons, Park Lane
Creamy Lemon sponge, Light Valrhona Gianduja and pressed almond sable.
John Grantham – Restaurant 61, Mayfair
Grand Marnier & Jivara Chestnut
A sumptuous chestnut and Valrhona Jivara cream, slithers of praline, caramel chantilly with a hint of citrus.
Luke Frost – Coworth Park, Berkshire
A British interpretation of the classic Black Forest gateau. Damson’s provide the acidity and the unusual flavour of Sarsaparilla provides the depth of
flavour normfdelaunally achieved by adding Kirsch. Valrhona’s Bahibe Milk Chocolate gives the perfect balance between the cocoa intensity required for the gateau and the sweet creaminess of milk chocolate so adored by the British palette. Also utilised is Dulcey Blonde Chocolate to enrich the vanilla cream.
Mourad Khiat – The Berkeley, Knightsbridge
Guanaja & Pear Ensemble
A moist peanut sponge, crunchy spiced biscuit and pear compote covered in a Valrhona Guanaja mousse.
Sarah Barber – ME London, The Strand
Layers of Chocolate genoise sponge, Cherry Jam, a textured Valrhona Manjari layer and a Light Valrhona Opalys Mousse.
Nicholas Patterson – The Shangi La, The Shard
Róu NènValrhona Ivoire Chocolate and coconut Mousse, Mango compote, sesame croustillant, Yuzu curd, Buddha’s hand madeleine
All of these are available to order from the respective venues or to eat in house.