2 thoughts on “Chocolate Fondant and frozen coffee parfait with berry coulis and a brandy snap”

  1. Nice work chef…and a great blog, congratulations..

    Small world, just finished your very amusing autobiography…. I’ve spent most of my life as a Patissier/Confiseur in Switzerland and then returned to England where I was Executive Confectioner for Bettys for nearly 3 years…at present Master Chocolatier for a large well known company in the UK…I look forward immensely to my bi-annual trips to Asia. Singapore and KL this year I think!
    All the best…

    Keith

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