Tuesday, May 29, 2007

Chocolate Makeover


The true challenge in working in a tropical island like Fiji is how to get your chocolates working in ambient conditions.

It has always posed serious consideration.

Most of the restaurants are al fresco. Of course, Fiji is a paradise and it would be outrageous to put guests in enclosures when outside the pristine beaches and palm trees beckon.

This chocolate composition is made up of:

1.) Jelly of Spiced Chocolate (Szechuan peppercorns and mint leaves)
2.) Chocolate-Cheese Tart with Orange Zest
3.) Chocolate Choux filled with Saffron-scented White Chocolate Mousse


2 comments:

SteamyKitchen said...

looks delicious. i understand about the humidity - i live in florida where it is almost as humid!

Chef Wing said...

Hi jaden!

Thanks for the nice comments. It is really a great challenge for us, pastry chefs, working in Fiji. I also tried to import isomalt sugar but it is going to be very expensive.

It is tricky but if we want it we will get it!

Cheers!

P.S.

I have never been in the US.