Chocolate

Chocolate is an extremely important ingredient to me. I use it every day in everything from sponges and mousses to garnishes and sauces. Basically, the higher-quality chocolate that you can work with will result in a higher-quality finished product, so try to choose wisely. Some are better than others so please check the packaging to ensure there is no vegetable oil present, as that is a sure sign of an inferior-quality product.

I use Callebaut Belgian chocolate for recipes that require dark chocolate, which contains around 60 per cent cocoa solids.