New milk chocolate
Following the success of milk chocolates Caramelia and Bahibe, French chocolatier Valrhona has launched Biskélia.
Available exclusively to chefs and chocolatiers, the new milk chocolate (34 per cent cocoa) is a rich and creamy creation that has a warm luminescent colour and a crisp freshness with warm toasty biscuit and salted toffee notes.
The UK pastry team, consisting of executive pastry chef of the Café Royal Hotel, Andrew Blas and fellow teammates Javier Mercado (Le Cordon Bleu), Barry Johnson (Rococo Chocolates) and team coach Martin Chiffers showcased Biskélia’s versatility with an exclusive afternoon tea buffet on Friday 26 September.
In partnership with UK distributor Classic Fine Foods, Valrhona launched a competition to encourage pastry chefs to create a Christmas Entremet using Biskelia. Entries must be sent to [email protected] and received no later than close of business on Monday 1 November.
Competitors’ entries must contain their name, phone number, a description of the dish, any notes relating to their inspiration, and high resolution images. These will then be displayed on Classic Fine Foods’ Twitter feed and Facebook page, where the five entries receiving the most ‘tweets’ and ‘likes’ between 3-30 November will be shortlisted for a blind taste.
The winner will receive a weekend for two in Paris, including train tickets, five star hotel and dinner.
