Monthly Archives: March, 2017

A taste of spring at Living North: an assiette of chocolate desserts

March 27th, 2017 Posted by Blog, Events, Recipes No Comment yet
Yves demonstrating his assiette of chocolate desserts at Living North LIVE

Yves demonstrating his assiette of chocolate desserts

Spring had really sprung at York Racecourse last weekend.

The Living North LIVE spring fair was thronging with a host of mothers and their families, out to celebrate Mother’s Day with some top artisan producers, designers and retailers from around the region and beyond.

The demonstration area was packed with an enthusiastic crowd drawn in by the delicious aroma of cooking chocolate and keen to learn some new recipes to treat their mothers.

Yves took the audience step by step through his assiette of chocolate desserts. With such simple recipes and only a few ingredients even the most nervous of cooks was keen to make at least one of Yves’ miniature chocolate puddings.

Yves assiette of chocolate desserts

Yves assiette of chocolate desserts

You can find the recipes for Yves’ assiette of chocolate desserts here.

Show mum you care with an assiette of chocolate desserts

March 23rd, 2017 Posted by Blog, Recipes No Comment yet
Chocolate desserts for Mother's Day

An assiette of chocolate desserts for Mothers Day

To celebrate Mother’s Day on Sunday 26 March, Yves has created four fantastic chocolate desserts that are sure to show your mum how much she means to you.

These four simple recipes add a creative and more personal twist to the usual shop-bought chocolates.

4 chocolate desserts on a plate

Serves 6

Chocolate crème brulée


  • 6 ramekins or cups (30g each)
  • 100g double cream
  • 60g Valrhona Caramelia chocolate
  • 2 egg yolks
  • ½ grated lemon skin

Melt the cream and chocolate together then add grated lemon rind and egg yolks. Mix the whole then pour into dishes and put in oven for 30 minutes at 80C. Keep cool in fridge.

When serving, top with brown sugar and caramelise with a blowtorch.

Dark chocolate fondant


  • 6 mini moulds (50g each)
  • 70g dark chocolate 66% cocoa
  • 70g butter
  • 1 large egg
  • 60g caster sugar
  • 40g plain flour

Melt the butter and chocolate together. Whisk egg and sugar then add flour and pour the chocolate. Mix together.

Fill the moulds and put in oven for 10 minutes at 190°c. Allow to cool and remove the moulds.

White chocolate and coconut soup


  • 6 small bowls (40g each)
  • 120g coconut cream
  • 120g white chocolate 35% cocoa

Melt coconut cream and chocolate together. Serve lukewarm.

Can be served with fresh fruits.

Milk chocolate tart


  • Cooked shortbread pastry base (10cm diameter)
  • 80g milk chocolate 40% cocoa
  • 50g double cream

Bring the cream to the boil and pour on thinly chopped chocolate. Mix well and pour into the pastry.

Allow to cool and cut into 6 slices.