This recipe is a little short of direction in method and so it may not be possible to follow this one at home yourself. It makes approximately 8 portions of the dark chocolate and 20 portions of the white chocolate parfait.

White chocolate parfait and dark chocolate parfait

110g yolks – whisk

200g sugar – boil to soft ball, pour onto yolk – whisk till cold

150g white chocolate – melt and mix in

1/2ltre cream – semi whip and fold in

Use freezing molds

Shortbread leaves

10ozs plain flour

20z cornflour

8oz salted butter

4oz sugar

Cook 145 degrees c

Leaf cutters

Dark chocolate tuille Leaves

240g melted butter

240g flour

300g icing sugar

6 whites

Spread on leaf template, tray as tuilles

Chestnut Anglaise

500mls milk – boil

7 yolks

75g sugar

Chestnut puree – whisk in

Dark chocolate shavings

. temper chocolate

. spread on marble

. dry/set

. scrape with scraper

Alderley Edge Hotel

Macclesfield Road

Alderley Edge

Cheshire

SK9 7BJ

England

The Chocolate Traveller

I recommend using the white chocolate and dark chocolate chips. And maybe for decoration I would use the dark chocolate curls.