1. Burrata, pea, grapefruit, caviar and leek salad

    Burrata, pea, grapefruit, caviar and leek salad

    Burrata, pea, grapefruit, caviar and leek salad by chef Marcus Wareing 

    This light summer salad from Marcus Wareing comes with an indulgent twist.

    Burrata is an extra creamy cheese similar to mozzarella, often available online or in fine cheese mongers.

    Use a good-quality, fruity extra virgin olive oil when making this burrata salad recipe for the best results.

    Complete with your favourite caviar.

    Recipe from the Great British Chefs website

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  2. Lime White Chocolate Cookies

    Lime White Chocolate Cookies

    Lime White Chocolate Cookies

    2 1/4 cup all-purpose flour
    3/4 tsp. baking soda
    1/2 tsp. salt
    1 cup butter, softened
    1/2 cup sugar
    1/2 cup light brown sugar, packed
    1 large egg
    2 1/4 tsp. Boyajian Lime Oil
    2 cups white chocolate morsels
    1 cup macadamia nuts, coarsely chopped, optional

    Preheat oven to 350 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in egg and Lime Oil. Gradually add flour mixture, mixing thoroughly. Stir in morsels. Drop dough by rounded teaspoon onto cookie sheet. Bake for 10-12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

    Yield: 3 dozen

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  3. William Curley Chocolate Mousse

    William Curley Chocolate Mousse


    150ml Whipping cream

    150ml Milk

    60g Egg yolks

    30g Caster sugar

    400ml Whipping cream

    320g Dark chocolate Blanco de Criollo


    1. Place the whipping cream 300g and the milk into a pan and bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until the mix becomes light in colour, about 2-3 minutes.

    2. When the milk has boiled, pour half of it onto the egg yolk and sugar mixture and mix thoroughly.

    3. Pour this mix back into the pan and cook over a low heat, stirring continuously, until the mixture is thick enough to coat the back of a spoon. (82-84°C)

    4. Take off the heat and pass through a fine sieve (strainer) onto the chopped chocolate in a mixing bowl.

    5. Using a spatula, mix until smooth and emulsified and leave to cool.

    6. Place the whipping cream into a mixing bowl and whisk until soft peaks form. Alternatively, whisk in an electric mixer fitted with a whisk attachment.

    7. Carefully fold the whipped cream into the chocolate mixture and use immediately.

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  4. Surprise Celebration

    Surprise Celebration

    Amedei Easter Eggs

    Imagine the wonder of those who, opening the Amedei Egg find another one inside, smaller and more precious.

    A praline egg, a unique creation. Two dark chocolate shells which contain inside a soul of milk chocolate, whole hazelnuts and whole almonds, both air roasted in their traditional boutique in Pontedera. The eggs are also available in milk and mixed chocolate variety.

    This is a surprise signed by Amedei.

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  5. Caviar Facts

    Caviar Facts

    Caviar Facts

     The Caviar Queen herself, Laura King talks about her specialist subject - caviar

    1. Did you know the word caviar did not originate from Russia? Russians call it ikrabut caviar itself hails from the Turkish havyar, which comes from khayah, the Persian word for egg

    2. The sturgeon fish existed on earth 250 million years back. They even outlived the dinosaurs. Currently, we have 20 major species of sturgeon. Sturgeons can be located in the northern hemisphere. They usually thrive in saltwater, but spawn in freshwater.

    3. It can only be called caviar if it comes from sturgeon, a finfish - if it comes from scaled fish (salmon or trout, for example) it’s considered roe.

    4. Caviar is one of the oldest delicacies. The oldest written account dates back to the 1240s during the epoch of Mongol ruler Batu Khan, Genghis Khan’s grandson.

    5. The sturgeon fish existed on earth 250 million years back. They even outlived the dinosaurs. Currently, we have 20 major species of sturgeon. Sturgeons can be located in the northern hemisphere. They usually thrive in saltwater, but spawn in freshwater.

    6. Most of the world's wild caviar was produced in the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran. Due to overfishing caviar is now farmed. 

    7. The people who make caviar are called Ikrjanschik. Before making caviar they must undergo an apprenticeship that lasts anywhere from 10 to 15 years.

    8. Caviar is judged on its colour, flavour, texture and maturity. The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavour, and darker in colour.

    9. It can take anywhere from eight to 18 years for the sturgeon to produce mature eggs that are large enough for caviar harvesting.

    10.Nutritional Value of Caviar

    Caviar is a source of vitamins and minerals including omega3, which helps to promote a healthy nervous, circulatory and immune system. 

    It is also a good source of protein, Vitamin A, D, B-6 as well as Vitamin B12, iron, Magnesium and Selenium which can help promote strong bones and teeth.

    11. Historically, caviar was prescribed to alleviate depression due to its richness in omega-3s 

    12. It was also prescribed for impotence. Caviar contains high levels of taurine, a natural stimulant, and arginine, a vasodilator that opens up blood vessels.

    13. According to legend, one of Jackie O’s diets consisted of a single baked potato, stuffed with Beluga caviar and sour cream.

    14. Caviar should never be frozen, as it will end up mushy. It is best served in a crystal or glass bowl over ice.

    15. Serving caviar with silver utensils is a sin, as the metal adversely affects the flavour of this delicacy, Instead, use spoons made with mother of pearl.

    16. Caviar pairs well with Champagne and vodka. 


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  6. Hamperlings


    Fortnum & Mason presents The Oscietra Caviar Hampering.

    This is the perfect gourmet meal to be enjoyed in transit and I spotted this little gem on a recent trip at Heathrow Airport.

    Each Oscietra Caviar Hamperling includes our connoisseur caviar – Golden Oscietra Caviar complete with miniature blinis, crème fraiche, shredded eggs and a selection of decadent Napolitain chocolates for dessert, as well as all the necessary utensils packaged in its own unique Time to Fly Travel Bag.

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  7. John King Brain Tumour Foundation

    John King Brain Tumour Foundation

    Such an emotional, exciting day. Thanks to everyone’s incredible support.

    £133,000 has been raised to purchase the life-enhancing microscope for St George's University Hospitals NHS Foundation Trust. Used more than 1,200 times annually on operations it will change lives.

    Here we have Laura King handing over the incredible cheque to Doctor Tim Jones, John's Neurosurgeon and Trustee of the #JohnKIngBTF in the McKissock garden where it all started. Now a stunning garden for patients at Atkinson Morley Hospital, Wimbledon.

    Massive thanks to the John King Brain Tumour Foundation.

    John would be so proud.

    Donations are always welcome, our next step as a charity is to fund a clinical nurse and support to assist people under 40, as brain tumours kill more people under 40 than any other cancer.

    John King Brain Tumour Foundation


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  8. Gioia—golden chocolate pralines

    Gioia—golden chocolate pralines

    Gioia—golden chocolate pralines.

    'Pralines represent the spirit with which Amedei traces day after day, more than 20 years from its foundation, the path of passion and emotion in the world of high-end chocolate.'

    Master chocolatier, Cecilia Tessieri, is dedicated to her art and to the finest ingredients she uses—including cocoa beans directly from cocoa plantations. She has created Gioia, a selection of Dark chocolates enrobing delicate hints of yellow fruit and small lemon peels, with peach and apricot. The finishing touch is impressive gilding in edible flakes of 23-carat gold on the top.

    These fine, melt-in-the-mouth chocolates are handmade in Pontedera, Tuscany.

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  9. Chocolate Galette Des Rois

    Chocolate Galette Des Rois

    Thank you for this super recipe created by Angela from Patisserie Makes perfect 

    My first recipe is a chocolate galette des rois which is traditionally served on epiphany (6th January), I made the galette in plenty of time, but editing the photos and getting the recipe typed up meant I missed epiphany. So you can make this galette next year, or you can make it just because it tastes great and I don’t think that chocolate frangipane and puff pastry should be limited to one day of the year.

     If you don’t know the history of the galette des rois or king cake, it is a French pastry that is said to draw the kings (three wise men) to the epiphany. The cake normally has a feve, which was a broad bean inside it, and the person who has the piece of galette with the feve gets to wear the crown and is a king for the day.

    I’ll be honest I didn’t bother with the feve, or the crown. I wanted to make the chocolate galette des rois because it tastes so delicious. I have made galette des rois a few times, but I saw a recipe online for a chocolate version and I had to try it. King’s Fine Foods had kindly sent me some Amedei chocolate, some of their 90% cocoa chocolate and some of their No.9 range which is 75% cocoa. I used a blend of the two to create this, so it isn’t too sweet, but not too bitter either.

    Chocolate Galette Des Rois

    Author: Patisserie Makes Perfect

    Prep time:  4 hours

    Cook time:  45 mins

    Total time:  4 hours 45 mins

    Serves: 8-10


    This puff pastry recipe is adapted from William Curley's book patisserie.



    225g Unsalted Butter, softened

    ***Puff Pastry***

    125g Plain Flour

    125g Strong White Bread Flour

    5g Table Salt

    25g Unsalted Butter, cubed and fridge cold

    100ml Cold Water

    1 egg yolk for glazing


    65g Amedei Dark Chocolate 90% Cocoa

    35g Amedei No.9 Dark Chocolate 75% Cocoa

    50g Unsalted Butter, softened

    100g Caster Sugar

    1 Egg + 1 Yolk

    100g Ground Almonds

    1 Tbsp Dark Rum


    Take a sheet of greaseproof paper and draw a 10cm x 10cm square on it, turn the square over and place the 225g butter in the middle of it. Using a stepped palette knife spread the butter into an even layer so that it fills the square.

    Use the knife to neaten the edges and corners, wrap the square up in the greaseproof paper and then wrap in cling-film and place it in the fridge to firm up.

    Place the 25g of butter, both types of flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed until it resembles breadcrumbs.

    Add the water and mix again until it starts to form a dough.

    Tip the dough onto a surface that is clean and knead it until it all comes together and begins to look smooth and a bit elastic.

    Shape the dough into a ball and cut a cross in the top of it. Wrap the dough in cling-film and let it rest in the fridge for an hour.

    Take the dough out of the fridge and place it on a lightly floured surface. Roll out the dough from each cut edge until it looks like a diamond that will be big enough to encase the butter block (beurrage).

    Place the butter block on the pastry and pull up the triangles to encase the dough like an envelope.

    Press the dough together with your fingers so that the butter is completely encased.

    Roll the pastry out into a rectangle that is three times as long as the width. Fold the top third of the dough over, using a pastry brush, brush off any excess flour and then fold the bottom third up to cover the top third, again brushing off any excess flour.

    Turn the dough 90 degrees so that the folded edge is on the left or right now.

    Roll the dough out again to a size that is three times as long as the width and then fold the top third of the dough over, using a pastry brush remove any excess flour.

    Fold the bottom third of the dough over the top and again brush off any excess flour.

    Wrap the dough in cling-film and place in a Zip lock bag to stop any moisture getting to the pastry and let it rest in the fridge for an hour.

    After an hour take the pastry out of the fridge and repeat the last four steps twice more, this will mean you have completed 6 turns in 3 batches.

    Place the dough in the fridge to chill for another hour.

    When the dough is chilled, cut it into two blocks one that is a third in size and one that is two thirds.

    Take the larger block of pastry and place it back in the fridge. Roll out the smaller piece of pastry on a floured surface and cut out a circle that is 22cm in diameter. Place this round of pastry back in the fridge on a piece of greaseproof paper.

    Take the larger block of pastry and roll it out on a floured surface, cut out a circle that is 24cm in diameter.

    Place this round of pastry back in the fridge on a piece of greaseproof paper.

    Next make the filling, melt the chocolate in a bain-marie and then place to one side.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.

    Add the egg and the egg yolk and beat until combined, then add the ground almonds and mix until combined.

    Then using a spatula scrape in the melted chocolate and add the dark rum, gently stir it into the frangipane mixture. When it is all combined, place the chocolate frangipane in a disposable piping back and place to one side.

    Preheat the oven to 160C Fan/180C and place the smaller circle of pastry on a baking tray with the greaseproof paper still underneath. Pipe a spiral of the chocolate frangipane onto the ring of dough, leaving 2cm from the edge of the pastry. If you don’t use all the frangipane, just pipe it on top starting from the middle, you want an almost dome-like shape.

    Take the egg wash and using a brush, spread it around the exposed edge of the bottom piece of pastry.

    Take the larger ring of pastry out of the fridge and place it gently over the bottom half of the galette des rois. Press the edges together and crimp them so that the galette will not come apart when cooking.

    Brush the galette with the rest of the egg wash and place it back in the fridge for 15 minutes.

    Take the galette out of the fridge and then using a small sharp knife score any pattern you want into the top of the galette, be careful not to cut all the way through the pastry, you don’t want any filling to spill out.

    Place the galette in the oven and bake for 35-45 minutes until it is golden.

    Remove the galette from the oven and leave to firm up on the tray for 30 mins before transferring to a wire rack and leaving to cool.

    This keeps well, but does taste best on the day of baking.

    To read the complete article please visit www.patisseriemakesperfect.co.uk


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  10. Paradise Blooming

    Paradise Blooming

    Touch Paradise with the new Christmas collection by Amedei

    A refined journey of discovery to taste the chocolate Paradise on Earth. An enthralling adventure towards a new world for those who like to enjoy life and allow themselves to indulge in the exclusive sensation that envelops all the taste buds.

    From cocoa beans to tablets, to pralines, this year’s Christmas treat is called Paradise Blooming, the new, extremely elegant, Christmas collection by Amedei, an Italian company specialising in the production of excellent artisan chocolate. A touch of absolute pleasure, thanks to the enhancement of the finest cocoa beans coming from the wonderful places that preserve the origin and creation of this divine product.

    Paradise Blooming consecrates Amedei as a place where excellence, quality, experience, and absolute taste coexist. Where those who seek knowledge, creation, and savoir faire and love the exaltation of the Italian dolce vita when looking for something different take refuge.

    This Christmas collection is the answer to all your wishes, with the proposal of 4 different Amedei Chocolate selections with evocative names taking inspiration from the Garden of Eden.

    The journey begins with a delightful symphony offered by a mix of enchanting melodies. We will listen to the notes of Toscano Black 70, the first ever to offer a stout blend of authentic dark chocolate, structured with tobacco and toasted malt scents;Toscano Black 90 will be added to the melody, a strong blend of creamy dark chocolate, structured with white flower and toasted bread scents, capable of balancing bitter and sweet without renouncing to creaminess;then Acero 95 arrives, an extra-strong blend of soft dark chocolate, structured with licorice and wild citrus scents, an absolute innovation capable of perfectly balancing chocolate and maple sugar, softer and with a low glycemic index. Until the apex of ecstasy is reached when Chuao arrives, strong single-origin, full-bodied dark chocolate, structured with pure red fruit and honey scents. A rare raw material due to procurement, and therefore production, difficulties.

    Ready to leave.Getting away from all the rest. Now is the time for Paradise Blooming by Amedei.

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