THE AROMA AND TASTE OF CHOCOLATE
Joint
British Society Flavourists/Perfumers 2010 Lecture
"Modern Applications of Flavours in the
Chocolate Industry" by Damian Allsop, the Merlin of Chocolate.
The Lords King Norton Room at Mitchell
Hall, Cranfield University, Wednesday, 27th January 2010, 6.30 pm.
Directions to Cranfield
University
ABOUT DAMIAN
Damian has always loved chocolate, and
been working with it as head Pastry Chef in Michelin-starred
restaurants for nearly 20 years. Working with some of the best chefs in
England, France, and Catalonia, the turning point came in February 2002
when he was introduced to now legendary Chuao from Amedei. It then he
realized that the ingredients we add to our chocolate to alter its
flavour, a simple revelation that led him to find a way to mix water (a
non-flavoured liquid) with chocolate. He had to re-think what he had
been taught, and re-write all of his recipes, from ice-creams and
mousses to crisps, foams, gels and now ganaches. He is now the first
and only chocolatier in this country working in this medium.
Damian has been Executive Pastry Chef at:
- The Aubergine -Two Star Michelin -
Gordon Ramsay (London)
- Locanda Locatelli - One Star
Michelin - Giorgio Locatelli (London)
- El Celler de Can Roca - Two Star Michelin - Joan Roca (Catalonia)
- Mas De Torrent - One Star Michelin -
Relais Chataux (Catalonia)
- Maestro - Ritz Carlton Hotel, Virginia (USA)
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