"I did want you all to know that since I spent a few days on your course last year my cooking has become something else. I can only say thank you for giving me a new dimension to my cooking which I really enjoy."
1. Place the cream, chocolate honey, glucose and orange zest into a bain marie and melt. (A bain marie is where the ingredients are in a bowl on top of a saucepan of boiling water.)
2. Dice the softened butter and stir into the melted ingredients.
3. Stir in the brandy to the mixture, remove from the bain marie and allow to cool.
4. Put mixture into a piping bag and pipe small balls onto a large tray.
5. Put in refridgerator to set for at least 3 hours, then roll in cocoa powder.
6. Freeze in an airtight container, and simply defrost half an hour before serving.
After a meal, or when you are feeling piggy!
These can be made weeks in advance if you keep them in the freezer in an airtight container, containing cocoa powder. Shake them up before serving and take them out half an hour before.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.