Foodie Friday XXVI
Chocolate Week: 14th – 20th October
Calling all chocoholics! Your favourite week of the year is nearly here, so indulge your sweet-tooth and chocolate cravings by enjoying a variety of events, special menu’s and drinks.
Sartoria has teamed up with leading chocolatier Willie Harcourt-Cooze of Willie’s Cacao to offer an array of mouth-watering dishes. This exciting collaboration sees head chef, Lukas Pfaff, combining the very finest Italian ingredients with Willie’s rich and delicious chocolate to create not only sweet treats, but unusual savoury chocolate dishes, such as sea urchin risotto and water based ganache with 100% El Tersoro.
Diners will also have the chance to meet the esteemed chocolatier, who will be in the bar on Tuesday 15th October to discuss his recipes and range of chocolates.
The Old Bengal Bar will be offering comfort food with a chocolatey twist like its Chocolate Chilli Hotdog.
For those who love a spice hit, Paternoster Chop House has created special ChoCocktails, such as its Chocolate-Chilli Delight with chocolate liqueur, fresh chillies and vodka.
A sophisticated Chocolate Orange Blossom cocktail will be on offer at Notting Hill’s much loved British brasserie Kensington Place.
Stylish cocktail bar, The Old Bengal Bar will be serving a Japanese Mist cocktail (containing Yamazaki 12 year old whisky with Carpano Antice Formula Vermouth and a dash of Angostura bitters) with dry ice and a chocolate truffle on the side.
Make this at home: Avenue’s Ultimate Chocolate Brownie
Makes 24 portions: enough for friends, family and any greedy colleagues
255g unsalted butter
510g caster sugar
112g plain flour
112g cocoa powder
405g 64% valrohna
Pecan nuts, toasted
Preheat oven to 180 degrees
1. Whisk together the sugar and eggs to form a pale foam
2. Melt the chocolate & butter in a bowl over gently simmering water
3. Combine all the dry ingredients (flour & cocoa powder) and pass through a sieve to remove all lumps
4. Carefully fold the melted chocolate & cocoa butter into the sugar and egg mixture
5. Fold in the dry ingredients and the nuts
6. Pour all the mixture in a large baking tray with high edges for 18-20 minutes.
British grill and meat house New Street Grill, located within The Old Bengal Warehouse will be serving a seasonal dish of venison with a delicate chocolate jus
Still not enough indulgence for you? Enjoy a decadent cocktail at the sky-high MIN JIANG…
…and a melting Chocolate Fondant by Mark Sargeant at Plum and Spilt Milk…
…or The Ritz‘s sumptuous Chocolate Textures with Tonka Ice-cream desert.