£30 per person, 7.30pm – 9pm, Tuesday 16 October 2007
Theodore Lounge & Kitchen,
Theodore Bullfrog, 28 John Adam Street, Charing Cross, London, WC2N 6HL
Join the Seventypercent team and Damian Allsop to help us choose six varieties of origin chocolate for a selection of water based ganaches, which Damian will be creating for us as a special order, available just before Christmas.
We’ll be narrowing down our list while sampling a selection of chocolate bars, ganaches (the filling at the centre of truffles) and finished chocolates to end up with six of the best combinations of origin chocolate in Damian’s special water based ganache fillings.
Damian will be on hand to show us some of his techniques and inside tips and share his passion for his creations.
About Damian
Damian Allsop has gained an impressive reputation during the last year in the UK for his unusual water based filled chocolates – firstly as the chocolatier at the new Notting Hill chocolate shop, Melt, and more recently as an independent consultant.
With a background as a pastry chef with 16 years experience with the likes of Gordon Ramsay and Locanda Locatelli, Damian is famous for designing and creating some truly amazing chocolates that take your taste buds on a journey from the start to the finish of their melt.
This is a rare opportunity to see how this innovative chocolatier works his magic and will inspire anyone wanting to try their hand at making chocolates for themselves.
Followed by wine and chocolate chat.
£30 per person, 7.30pm – 9pm, Tuesday 16 October 2007
Theodore Lounge & Kitchen,
Theodore Bullfrog, 28 John Adam Street, Charing Cross, London, WC2N 6HL
