Chocolate

I use the French chocolate brand Valrhona for all my dessert work – in fact, I purposely developed these recipes to showcase the brand’s range of luxury couverture chocolates, each with specific tastes and aromatic profiles that complement and enhance the other components of each dessert. Rather than using an all-purpose singular chocolate for all recipes, I look for a Grand Cru chocolate that tastes of its origin, with unsurpassed quality and different flavour notes that give a signature dessert originality and superior flavour, and which have specific fruity, spicy or intense characteristics. Valrhona chocolate is distributed by Simon Johnson in Australia (and is available at his stores nationally), David Jones, Thomas Dux, Black Pearl Brisbane and other specialty food stores.