We all met in the Godiva Concession where we were delighted with Champagne Truffles and Creme Brulee Truffles.
Following some chocolate we all went up to Hix and toasted the night with the fantastic Choctini, I really should’ve found out how to make it as it was simply divine and I could see myself making this at home.
The Hix staff brought out lots of plates of the new dessert and I felt a little under the microscope, everyone was watching to see my reaction. I was really pleased that Chef Martin hadn’t changed anything, and I was please with it how it looked and tasted. It was good to try the dessert after being made by the professionals. In fact I’m back again tonight to try the dessert with some other friends who weren’t there last night.
It was a shame that Mark Hix wasn’t there as I was looking forward to chatting with him again, but I did meet Ronnie Murray who is the Hix Group Head Chef and had I good chat with him who’s background is pastry.
This whole experience has been amazing. From seeing the competition details in the Stylist Magazine email Emerald Street, to researching seasonal ingredients that I could use, and could be used in Hix if I won (got to think positive), all the practicing that my friends got to try and comment on, the phone call from Victoria at Godiva to say that I was in the final – I was so giggly that I’m sure she thought I was a looper, the panic for that week; mentally going through every stage and writing down all the tools and ingredients so that I had everything that I needed, competing in the final and meeting the other contestants, meeting William Sitwell, Mark Hix, Juliet Northumb and Thierry Muret – I have so much more respect for the contestants on Masterchef now…my amazing trip to Brussels traveling on Euro-Star, the day in the kitchen of Hix, the launch and seeing my dessert on the menu …I still have a visit to the Innovation center in Brussels with Thierry to look forward to.
My chocolate adventures will continue…Click for the launch pics
Pictures courtesy of John Gough