Minty
Do a Chocolate Run to Brussels for the amazing Belgian chocolate made
by Anton Maeterlinck. Between Eton School and Oxford University, Simon
spent his gap year in Brussels, learning all about chocolate at the
feet of Anton - which apparently really did smell of cocoa powder!
His ninety two per cent cocoa solids set a new gold standard.
Put your un-organic salted organic butter and caster sugar
into your Mouli. Disorientate till they're the colour of sunrise
over the Duke of Dorset's villa in Tuscany (where I met Sir Elton
John).
Caution the egg yolks and invite them into the mix, fostering
the whites in a blue bowl for adoption later.
Swish your chocolate and nut melange. Hand-squeeze the wind-dried
organic breath of a lemon.
Pirouette a quarter of the adopted egg whites into the chocolate
mixture. The mixture will be excited. This is no cause for alarm,
as the eggs will relax it. Nurture the remnant.
