Galvin Restaurants partner with Valrhona chocolate

As part of National Chocolate Week, Galvin Restaurants have collaborated with Valrhona chocolate on a series of exclusive desserts unique to each restaurant. Highlights include a rich chocolate sponge, white chocolate, Ivoire cremeux, 70% Guanaja chocolate ice cream and milk chocolate, served with a jivara sheet and hot pouring sauce of Gianduja Azelia at Bistrot de Luxe; indulgent chilled chocolate fondant with dark Manjari chocolate ganache, crème fraiche and white chocolate marshmallow at Galvin Centurion Club; and a Chocolate éclair with Caramelia cremeux, Equatorial diplomate, Ivoire chocolate sorbet and Gianduja Azelia sauce at La Chapelle. Desserts are available for the duration of Chocolate Week from 10th – 16th October.


Chocolate Week at Tom’s Kitchen

To celebrate Chocolate Week, Tom’s Kitchen are collaborating with Divine Chocolate to create a delicious Toffee and Sea Salt Chocolate Tart. The dessert will be made from Divine’s toffee and sea salt chocolate and will be available from 10th – 16th October in Tom’s Kitchen Chelsea, Canary Wharf, St. Katharine Docks and Somerset House for lunch and dinner.

Milk Chocolate & Caramel Tart

Jude’s Peanut Butter Chocolate Ripple ice cream

Peanut Butter Chocolate Ripple ice cream is the latest flavour to join the Jude’s flavour hall of fame, launched nationwide this autumn. This tasty triumph blends crunchy peanut butter with a rich Belgian chocolate ripple for a perfectly balanced sweet and savoury scoop. Jude’s fresh Hampshire milk is in all their flavours from cows just down the road from the dairy. Peanut Butter Chocolate Ripple is available just in time for Chocolate Week at Sainsbury’s from October 1st. 500ml tub RRP £3.95.


Sauterelle collaborates with Paul A. Young

Sauterelle is proud to announce their collaboration with renowned chocolatier Paul A. Young for the duration of Chocolate Week (10th – 16th October). Paul A. Young has expertly paired his chocolates with three of Head Chef Stefano Leone’s favourite dishes to create the unique set menu, available for lunch and dinner. Dishes include Mazara del Vallo red prawn carpaccio, fresh avocado, chilli croutons, herbs, seaweed tartare and salmon trout caviar alongside a bramble, goat’s cheese and rosemary truffle. There are also favourites such as; Old spot pork fillet, crispy pancetta, piquillo peppers, espelette chilli served with sesame seeds and almond praline. To finish there is a raspberry tartlet, lavender sable and crunchy salted caramel with a truffle made up of raspberry and Chambord liqueur.

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The True Flavours of Spain Truffles at Brindisa

For a Spanish-inspired National Chocolate Week celebration, guests at Brindisa restaurants can enjoy The True Flavours of Spainish Truffles. As an ode to the cornerstone of Spanish gastronomy, each of the three truffles are flavoured with traditional Spanish ingredients; Pimenton brought from the Americas by Columbus, olive oil introduced by the Romans and saffron from the Moorish occupation. To enhance the flavour profile, the truffles are served with a Hoppy Coffee Saigon Stout from the Catalan brewery Cervesa Guineu, offering a taste of Spanish history in London.


Chocolate Week dessert and cocktail pairing at Pollen Street Social’s dessert bar

In honour of National Chocolate Week, the dessert bar at Jason Atherton’s flagship restaurant, Pollen Street Social, will be offering guests a specially designed cocktail and dessert pairing. Offering a chocolatey twist on a traditional Black Velvet cocktail, Tall and Stout combines a Guinness and Tonka bean reduction with a topped off with Champagne. The smooth finish and caramel notes pair perfectly with bitter chocolate pave served with an olive biscuit, olive oil conserve and homemade chocolate ice-cream that can be enjoyed at the restaurant’s destination dessert bar.

Pollen Street Social - Chocolate Week 2016

Chocolate Canelés at Little Social

To mark this year’s National Chocolate Week, Jason Atherton’s French-inspired bistro, Little Social, will be offering their take on canelés, a sweet  speciality from the Bordeaux region of France. The small pastries have a thick, caramelized crust, soft centre and will be filled with a chocolate custard core by Chef Patron, Cary Doherty to add a chocolatey twist.


Chocolate Fondant with Soy Sauce Salted Caramel at Flesh & Buns

In celebration of National Chocolate Week, Covent Garden favourite, Flesh & Buns, will be offering guests a chocolate fondant turned decidedly Japanese. A rich chocolate sponge will be filled with an oozing soy sauce salted caramel centre, for a Japanese-inspired chocolate fix this National Chocolate Week.

Fondant Soy Caramel center - CHOC WEEK FLESH

Kitsch Chocolate Roll at Jason Atherton’s Sosharu

For the ultimate chocolate indulgence this National Chocolate Week, Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, is offering guests a Japanese-inspired, chocolate-packed version of a classic Swiss roll. Made from 85% chocolate, a fluffy Japanese sponge is rolled around sesame mousse and drizzled with a warming chocolate and Japanese whiskey sauce. Served with a chocolate chip potato crisp and chocolate sorbet, the dessert is garnished with a chocolate teddy in a nod to the Japanese love of all things kitsch.