FAMOUS CHOCOLATE THIS WEEK.

The chocolate dessert atop the dessert list at Fat Duck currently is Delice of Chocolate which everyone knows is Chocolate Sorbet cumin caramel.

I cant off hand tell you what the recipe is. But judging from Heston Blumenthol's masterpieces, it will be very simple but skillfully prepared. So the chocolate will turn out as if it were made in heaven

The difference in this sorbet is the cumin caramel. Blumentol usuaaly turns out a better caramel than mortals. Blended to this is probably cumin seeds, roasted in a dry pan. This will deliver a impactful cumin flavour to the caramel.

You can imagine the result when it crackles with the sorbet.

Finally I got to taste a morsel from the revered Pierre Marcolini. Some chocoholics may have heared of his exquisite lookingFor sexily tickling taste buds I persume. chocolate heart with gold leaf packed in a box worthy of Tiffany,which replaced diamonds last Valentine's day.

What I got to taste, with compliments from a pasrty chef at Ritz Carlton, Marshmally cube , handmade I was told, with chocolates fragments and sprinkled with little sparks of chocolate.
Marshmallows are difficult to get in Jakarta. But this was not the usual stuff you get. It has more of a light jelly texture. It is French in orgin and called guimauve. I was offered it as part of a dessert. But I chose to eat it srraight and eyed the bag in which it arrived. The chef quickly placed it in his desk draw.

Pierre Marcolini's signature chocolate I am told is a blend of beans from Java and Venezuela.
There are nine varieties of Venezulan beans. But I suspect the bean he uses is Chuao. A hybrid of Trinitaro and Criollo. It is very assertive, sharp, plummy, with hints of molasses. It should blend, I guess well with the light bodied Java.

And talking about Chuao, it is also the brand name of the chocolate of Venezuelan brothers Michael and Richard Antonosri. Ferran Adria, of El Bulli, says it is the best in the world. Their Par Con CHocolate Burbon is filled with roasted Panko bread crumbs in olive oil with a pinch of sea salt. Next week I will tell you about their ancient Mayan chocolate chocolate recipes, if a friend at Four Seasons keeps his promise.