Executive pastry chef for Hakkasan Group, Graham Hornigold, prepares three chocolate recipes in association with Callebaut – salted cashew nuts and milk chocolate parfait with a yuzu sorbet; chocolate and raspberry delice with raspberry sauce and raspberry lychee ice cream; chocolate orange pot with blood orange sorbet and salted chocolate cardamon soup.
This is part of our March Pastry Chef feature – http://www.thestaffcanteen.com/pastry-chef/graham-hornigold-executive-pastry-chef-hakkasan
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