0:00:02 > 0:00:05For the last 35 years, Raymond Blanc has inspired the world with his cooking.
0:00:05 > 0:00:12It's about celebrating that gorgeous, glorious food and sharing a special moment with your loved ones.
0:00:12 > 0:00:16Now he's opening his kitchen and sharing his secrets.
0:00:16 > 0:00:21I've made all the mistakes which could be made, so you don't have to make them yourself.
0:00:21 > 0:00:23Showing, with a little effort...
0:00:23 > 0:00:24Food is so, so beautiful.
0:00:24 > 0:00:27..anyone can bring some joy to the dinner table.
0:00:27 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:36 > 0:00:40On Kitchen Secrets, Raymond demystifies the art
0:00:40 > 0:00:43of creating show-stopping desserts with chocolate.
0:00:43 > 0:00:47- Really lovely, yummy. - From a simple chocolate mousse...
0:00:47 > 0:00:50That air, so light!
0:00:50 > 0:00:53..to a chocolate tart finished to perfection.
0:00:53 > 0:00:54It's so simple.
0:00:54 > 0:00:56No sweat, no?
0:00:56 > 0:01:02Chocolate fondant, a great dinner party dessert that never fails to impress.
0:01:02 > 0:01:08And for the grand finale, cafe creme, a cup sculpted entirely from chocolate.
0:01:08 > 0:01:13You have to love someone so very much to make this dessert
0:01:13 > 0:01:16and it's certainly a proof of love. Bon appetit.
0:01:24 > 0:01:26Give me another egg, Monty.
0:01:26 > 0:01:27Give me another egg.
0:01:27 > 0:01:34In the back kitchen of his Oxfordshire restaurant, Raymond's preparing his first recipe.
0:01:38 > 0:01:42To begin, Raymond's take on a classic - dark chocolate mousse,
0:01:42 > 0:01:47which he says anyone can create in just ten minutes.
0:01:47 > 0:01:51So I'm going to cook the simplest chocolate mousse in the world
0:01:51 > 0:01:56and probably one of the best as well. It's Maman Blanc, my mother's, recipe.
0:01:56 > 0:02:02All what you have, three ingredients. 170 grams maximum of chocolate,
0:02:02 > 0:02:06about 20 grams sugar and seven egg whites.
0:02:08 > 0:02:10You can buy a good chocolate.
0:02:10 > 0:02:13It is the quality of the chocolate which is very, very important,
0:02:13 > 0:02:16because the gastronomy starts from here.
0:02:16 > 0:02:22If you have a great chocolate, you'll have a great chocolate mousse - unless you decide to murder it.
0:02:24 > 0:02:26I will use a bain-marie here.
0:02:26 > 0:02:28No boil, just gentle simmer, just on the simmering point.
0:02:28 > 0:02:33Leave it to melt down of its own accord. It's not a prima donna.
0:02:33 > 0:02:36Occasionally, you can stir it, should you wish.
0:02:38 > 0:02:41I've got my beautiful eggs here.
0:02:41 > 0:02:45They are organic. I'm only going to use the egg white.
0:02:45 > 0:02:48You want to make sure that you don't have any trace of
0:02:48 > 0:02:53egg yolk, because egg yolk is fat and the white hates fat.
0:02:53 > 0:02:59You will actually lose about one fifth of your lift if you have any fat in here.
0:03:03 > 0:03:08Don't mind, don't worry about that, just scoop it out a bit - no problem.
0:03:08 > 0:03:10OK, voila.
0:03:10 > 0:03:16And I'm going to add a little bit of my lemon juice to my egg white.
0:03:16 > 0:03:19It will bring the egg white together.
0:03:19 > 0:03:22I can beat it as long as I want to, it will not separate.
0:03:22 > 0:03:25Now it's time to get going with a little light whipping.
0:03:25 > 0:03:29Years ago, I was a masochist but now...
0:03:29 > 0:03:31I've learned a few lessons.
0:03:31 > 0:03:33I learned to economise myself.
0:03:33 > 0:03:41So, what I want here, billions of bubbles of air as big as possible so my mousse is as light as possible.
0:03:43 > 0:03:47When the eggs start to foam, add 40 grams of caster sugar.
0:03:54 > 0:03:57What a machine! Oh, mon Dieu.
0:03:57 > 0:04:00So now, is it ready? No. This is a bit too soupy.
0:04:00 > 0:04:02You can see... Oh, I hate this thing.
0:04:02 > 0:04:06I prefer a whisk, you know? Voila.
0:04:09 > 0:04:13Merci, Adam. Merci.
0:04:13 > 0:04:15OK, I've got my melted chocolate.
0:04:15 > 0:04:18So you place one third
0:04:18 > 0:04:20of your egg white.
0:04:20 > 0:04:23But then work fast, very fast.
0:04:23 > 0:04:27The risk is, if you're putting the cold egg white into the warm chocolate,
0:04:27 > 0:04:33that's going to seize up and you'll have lots of solid pieces into your chocolate.
0:04:33 > 0:04:38Having lightened the chocolate with a third of the egg whites, carefully fold in the remainder.
0:04:38 > 0:04:43It's a nice movement, OK? Look at my movement. I take it like that and I turn...
0:04:43 > 0:04:46..around. Up from underneath.
0:04:46 > 0:04:47Voila.
0:04:47 > 0:04:50Just pour it in.
0:04:50 > 0:04:54The mousse then needs to go straight into the fridge to cool for two hours.
0:04:54 > 0:04:56That's it. Simple as that.
0:04:56 > 0:05:02So it should take, for any cook, about ten minutes of your life.
0:05:02 > 0:05:04I think it's worth it, much worth it.
0:05:12 > 0:05:15There are hundreds of varieties of chocolate on the market
0:05:15 > 0:05:20and for Raymond, 100% dark chocolate is irresistible.
0:05:20 > 0:05:23That is seriously bitter. That's what I love the most.
0:05:23 > 0:05:28It's got so many lovely qualities. It melts in the mouth, wonderful flavours.
0:05:28 > 0:05:31When you feel melancholic, "Oh, let's have a bit of chocolate."
0:05:31 > 0:05:34You feel a bit under pressure, "Oh, let's have a bit of chocolate."
0:05:34 > 0:05:40You feel happy, you want chocolate, so you must always, at all times, have chocolate in your cupboards.
0:05:40 > 0:05:42That's always de rigueur.
0:05:44 > 0:05:49To test his office staff's taste buds, he's taking them a selection,
0:05:49 > 0:05:54ranging from a sweet milk chocolate to the darkest chocolate available.
0:05:54 > 0:05:59OK, Adam, let's see the girls. See if they love their chocolate, OK?
0:06:02 > 0:06:04Hello!
0:06:04 > 0:06:07I have decided... Can I have your attention one minute?
0:06:07 > 0:06:11I have decided to change the bonus system. We pay by chocolate now.
0:06:11 > 0:06:15OK, so you can do a bit of testing of chocolate.
0:06:15 > 0:06:18Who doesn't like chocolate?
0:06:18 > 0:06:24Number nine is the cheapest, containing just 20% cocoa solids.
0:06:24 > 0:06:29- So which one you prefer?- Number nine is beautiful.- Number nine, yes.- Number nine is brilliant.
0:06:29 > 0:06:32- It's like...- Yes, most of you have loved the number nine.
0:06:32 > 0:06:35Actually that's the worst chocolate.
0:06:35 > 0:06:39It's very highly sweet, very addictive, the sweetness.
0:06:42 > 0:06:46It's got only 20% cocoa content.
0:06:46 > 0:06:51I really feel so, so disappointed, so from tomorrow we are going to have
0:06:51 > 0:06:55a chocolate tasting every day at four o'clock exactly.
0:06:55 > 0:06:57Hooray!
0:07:05 > 0:07:11Adam! I asked you bran flakes this morning. I was very clear about it.
0:07:11 > 0:07:15Raymond's next recipe is a chocolate delice,
0:07:15 > 0:07:20a rich, dark chocolate tart with a nutty, crunchy base.
0:07:20 > 0:07:23The delice au chocolat is a bit like a tarte au chocolat.
0:07:23 > 0:07:28For the base, I've used bran flakes.
0:07:28 > 0:07:30And you just...
0:07:30 > 0:07:37crunch them up nicely, and you have a praline. Praline you can buy in any shops. You can also make it yourself.
0:07:40 > 0:07:42Praline paste is easy to make.
0:07:42 > 0:07:48All you need to do is blitz equal quantities of roasted hazelnuts and caramelised sugar in a blender.
0:07:50 > 0:07:54Then you mix the flakes to your hazelnut paste.
0:07:54 > 0:07:57So simple. It's a builder's job, OK.
0:07:57 > 0:07:59You don't need to be a chef.
0:07:59 > 0:08:00You need to be a good builder.
0:08:00 > 0:08:03You know, it's like doing some cement, no?
0:08:04 > 0:08:07Voila.
0:08:07 > 0:08:10And that's my base for my tart.
0:08:10 > 0:08:15Taste it. Really, really lovely. Yummy.
0:08:15 > 0:08:20Place the mixture between two sheets of greaseproof paper and get ready to roll.
0:08:20 > 0:08:23Adam, can I have my rolling pin, please?
0:08:23 > 0:08:25I want a big one, a serious one.
0:08:25 > 0:08:27That one, I find it a bit too thin.
0:08:30 > 0:08:33Tres bien.
0:08:33 > 0:08:35That's fine. Tres bien.
0:08:35 > 0:08:37It is wonderful, very nutty.
0:08:37 > 0:08:44There's a nut texture here and, Adam, a better palette knife, mon petit.
0:08:44 > 0:08:46Thank you very much, Adam.
0:08:50 > 0:08:52And that, I'm going to keep it in the fridge.
0:08:56 > 0:08:57Ah, now,
0:08:57 > 0:09:01le chocolat. Let's go. Tres bien.
0:09:02 > 0:09:04Next, the filling for the chocolate tart.
0:09:04 > 0:09:09I'm going to boil my milk and my cream together. The eggs...
0:09:15 > 0:09:20Tres bien. So our milk now is rising, is rising, is rising up.
0:09:20 > 0:09:24I'm going to pour it over my eggs.
0:09:24 > 0:09:25The eggs are magical.
0:09:25 > 0:09:32The eggs are bonding that cream, and now all that I've got to do is to add my chocolate.
0:09:32 > 0:09:35Oh, la! Beautiful chocolate.
0:09:35 > 0:09:37Look at it. Voila.
0:09:37 > 0:09:43For this, Raymond's using a dark chocolate containing 70% cocoa solids.
0:09:47 > 0:09:49You see? Beautiful.
0:09:51 > 0:09:52Yes.
0:09:52 > 0:09:56When the mixture is smooth, pour it into a pastry frame.
0:09:56 > 0:09:58Voila.
0:10:01 > 0:10:06Then put it in the fridge to set for at least six hours.
0:10:06 > 0:10:07Voila.
0:10:09 > 0:10:16While the tart sets, prepare the decorations that will transform this simple dish into a work of art.
0:10:18 > 0:10:24First, make a caramel. Melt sugar in a heavy base pan until it's rich and golden in colour.
0:10:24 > 0:10:26What I want is a bit of darker
0:10:26 > 0:10:29colour so I can give a bit of flavour to my caramel.
0:10:29 > 0:10:32Put a roasted hazelnut on a cocktail stick,
0:10:32 > 0:10:38dip it in the caramel and pin in some Blu-tac to produce a long tail.
0:10:38 > 0:10:42Look at that - beautiful!
0:10:42 > 0:10:44Next, a light coffee foam.
0:10:44 > 0:10:50Add melted gelatine to some strong coffee and a little sugar, then whisk until frothy.
0:10:50 > 0:10:57So you've got the richness in the hazelnut, the praline, and then the richness again in the chocolate.
0:10:57 > 0:11:01So I want a sauce which is like air, you know, something so light.
0:11:01 > 0:11:02OK?
0:11:02 > 0:11:06Once the tart is set, it's time to decorate.
0:11:06 > 0:11:10Dust with some grated 70% chocolate.
0:11:10 > 0:11:12Nice textures, no?
0:11:12 > 0:11:14Icing sugar, please! Tres bien.
0:11:14 > 0:11:16Just very lightly...
0:11:16 > 0:11:18It's so simple.
0:11:18 > 0:11:21No sweat, no?
0:11:34 > 0:11:39Here's just a tiny little garnish - very pretty, very dainty.
0:11:39 > 0:11:41Voila, tout simplement.
0:11:50 > 0:11:54You never throw those things away, please, Adam.
0:11:54 > 0:11:59Next, a perfect dinner party dessert and a guaranteed hit
0:11:59 > 0:12:06with chocoholic guests - a soft-centred, dark chocolate cake with a salted caramel centre.
0:12:06 > 0:12:10It's chocolate I think that everyone will truly love because it's got
0:12:10 > 0:12:13everything which is perfect about chocolate.
0:12:13 > 0:12:18And wonderful for dinner parties because you can actually make it in advance.
0:12:18 > 0:12:22Imagine, you've got your friends around the table,
0:12:22 > 0:12:27they're all happy, you've served them a great starter, a great main course, fabulous cheese.
0:12:27 > 0:12:32Then you get up - you make sure everyone knows that you get up - and you say,
0:12:32 > 0:12:35"Monsieur, my friends, I'm going to make my fondant au chocolat."
0:12:35 > 0:12:37And you disappear in the kitchen
0:12:37 > 0:12:42and come back five minutes after with your fantastic fondant au chocolat and they will say, "Wow!"
0:12:42 > 0:12:46You get serious admiration, I can assure you - serious admiration.
0:12:46 > 0:12:49Start the recipe with a salted caramel.
0:12:49 > 0:12:53Prepare a caramel base by melting caster sugar.
0:12:53 > 0:13:00In a separate pan, mix together double cream, brown sugar, a little glucose and bring to the boil.
0:13:03 > 0:13:08So now I'm adding the cream, brown sugar, glucose to the caramel.
0:13:08 > 0:13:11Wonderful fusion - look at that. I will get the temperature at 102.
0:13:11 > 0:13:17Why? Because I want a rich caramel, which is going to hold together.
0:13:17 > 0:13:20While the caramel cools, get a plastic mould.
0:13:20 > 0:13:24Some silicon moulds - you can buy them now about everywhere.
0:13:24 > 0:13:28But you can buy, if you don't have that, you can buy ice-cube trays, no problem.
0:13:28 > 0:13:33I want to add a little bit of my lemon juice to give it a bit of oomph,
0:13:33 > 0:13:36and a bit of salt. The salt, of course, we all know too well
0:13:36 > 0:13:41is a catalyst to flavour, and that goes very well with sugar - but very little.
0:13:41 > 0:13:47Salt is a natural flavour enhancer and balances the sweetness of the caramel.
0:13:47 > 0:13:51Let's taste.
0:13:51 > 0:13:54Ah, that's very intense.
0:13:54 > 0:14:00Salty, acid come in, the pepperiness... That's lovely.
0:14:00 > 0:14:07Allow the mixture to cool and then pour into individual moulds.
0:14:07 > 0:14:12Put the caramel in the freezer to set for two hours.
0:14:12 > 0:14:15Next, prepare the fondant mix.
0:14:15 > 0:14:22Begin by melting butter and dark chocolate over a pan of simmering water.
0:14:22 > 0:14:26And we spread the base. The base, I have two eggs,
0:14:26 > 0:14:30one egg yolk, 45 grams of icing sugar.
0:14:30 > 0:14:32OK? And a little bit of arrowroot,
0:14:32 > 0:14:34so I'm going to be a human machine.
0:14:34 > 0:14:37I'm going to whip this until it has a beautiful texture.
0:14:37 > 0:14:40You call it in French, le riband.
0:14:40 > 0:14:43The ribbon stage is reached when the mixture becomes thick enough
0:14:43 > 0:14:46for the whisk to leave a thin, ribbon-like trail behind it.
0:14:46 > 0:14:49Oh, it's a bit of sweat to go with it, I'm sorry.
0:14:49 > 0:14:50But you don't have to do it like me,
0:14:50 > 0:14:54you can actually do it in a machine and you can whistle at the same time.
0:14:57 > 0:15:01I don't know if I will achieve the riband or if the riband is going to kill me!
0:15:05 > 0:15:10After achieving your ribbon, prepare the cake moulds.
0:15:10 > 0:15:15Brush with butter and then dust with a mixture of cocoa powder and sugar.
0:15:16 > 0:15:20The butter will melt and will give a lovely crust outside.
0:15:20 > 0:15:22Voila.
0:15:22 > 0:15:28Tres bien. So now pour my fondant mix here...
0:15:28 > 0:15:30Tres bien.
0:15:30 > 0:15:33Et voila, that's ready.
0:15:33 > 0:15:39Using a ladle, pour the fondant mix into the moulds until they're three quarters full.
0:15:39 > 0:15:42Look at that - lovely.
0:15:42 > 0:15:48Nothing can beat chocolate. Beautiful! Voila, tres bien.
0:15:48 > 0:15:51So I'm waiting for my caramel.
0:15:51 > 0:15:53Can I have the caramel, please? Just there.
0:15:57 > 0:16:00So just place it...
0:16:00 > 0:16:04in the middle here. It's just buried very nicely here.
0:16:06 > 0:16:10Put the fondants in the fridge to cool for half an hour,
0:16:10 > 0:16:16then place them in the oven at 200 degrees centigrade for five minutes.
0:16:19 > 0:16:23When ready, allow them to cool before removing them from the moulds.
0:16:28 > 0:16:32The fondants can be set aside until you need them.
0:16:32 > 0:16:37Then it's time to concentrate on the decoration and make a rich chocolate sauce,
0:16:37 > 0:16:40combining milk and 70% dark chocolate.
0:16:42 > 0:16:45Hey, that's a good design that, you see?
0:16:45 > 0:16:48Typical. That's annoying for a cook.
0:16:48 > 0:16:50That's terrible, look! Look!
0:16:50 > 0:16:54The person who designed that should be burned!
0:16:54 > 0:16:57Oh, it's my name on it.
0:16:57 > 0:16:58Oh, God!
0:16:58 > 0:17:00LAUGHTER
0:17:05 > 0:17:08That's a good one. That's a good one.
0:17:12 > 0:17:14When you're ready to serve the fondants,
0:17:14 > 0:17:19put them back in the oven for eight minutes at 180 degrees centigrade.
0:17:19 > 0:17:24While the fondants are reheating, it's time for the crucial dressing of the plate.
0:17:24 > 0:17:26Begin with the chocolate sauce.
0:17:26 > 0:17:28HE SPEAKS FRENCH
0:17:28 > 0:17:32- Fondants are ready, chef.- OK.
0:17:38 > 0:17:41OK, so you can do a very simple little garnish.
0:17:41 > 0:17:43Little bit of almond, pistachio.
0:17:43 > 0:17:45This is beautiful colour.
0:17:45 > 0:17:48Why not a little pistachio ice cream?
0:17:48 > 0:17:51A little spot underneath, un amande.
0:17:53 > 0:17:56See first if it's well cooked. Oh, look at that.
0:17:56 > 0:17:58Look at that!
0:17:58 > 0:18:03Look at all that cream oozing out, beautiful.
0:18:03 > 0:18:05Voila.
0:18:09 > 0:18:14At the heart of every great dish lies the perfect combination of flavours.
0:18:15 > 0:18:19The same can be said for the making of fine chocolates.
0:18:19 > 0:18:25Raymond is on his way to visit an old protege, William Curley, at his shop in Richmond.
0:18:27 > 0:18:31For his unusual combinations and skill, William's been awarded
0:18:31 > 0:18:35Best British Chocolatier for the last three years.
0:18:35 > 0:18:37Quite excited to let him see what we're doing here
0:18:37 > 0:18:41and hopefully he sees a little bit of his restaurant in our work.
0:18:41 > 0:18:44And just lovely to see him.
0:18:44 > 0:18:46- Good morning, everyone.- Good morning!
0:18:47 > 0:18:52- Lovely William.- Hello.- Lovely.- Good to see you.- Are you well?- I'm very well. Yourself?- Very good.
0:18:52 > 0:18:56- Congratulations. Well done.- Oh, thank you very much.- Really brilliant.
0:18:56 > 0:18:59- You know, that's the first time I come to you?- Yeah, yeah! - I'm a disgrace!
0:18:59 > 0:19:03You're busy. I understand. Why don't you taste the chocolate?
0:19:03 > 0:19:06- Would you like to taste the Yuzu? - Yes, absolument.
0:19:06 > 0:19:10- And it tastes of a good chocolate. Tell me if I'm wrong.- No, no, you're right. You're right.
0:19:10 > 0:19:12And put...
0:19:12 > 0:19:14Put it in your mouth...
0:19:14 > 0:19:18Just close your eyes, relax and let go.
0:19:18 > 0:19:23- You get the lovely flavours coming through...- And it's just goes on, these wonderful flavours.
0:19:23 > 0:19:28It truly does melt in your mouth, just completely dissolve, quietly.
0:19:28 > 0:19:29Perfect. Lovely.
0:19:29 > 0:19:33Mmm. Lovely textures.
0:19:33 > 0:19:36- Would you like to come upstairs? - Love to.- Let's go.
0:19:38 > 0:19:44Upstairs is William's test kitchen, where he experiments with different flavours.
0:19:44 > 0:19:49It's a lovely little laboratory here, a lovely little place to lose yourself,
0:19:49 > 0:19:50just create a new dish. Fantastic.
0:19:50 > 0:19:55It's lovely that you came in the shop at last. I'm just so happy to see you.
0:19:55 > 0:19:56Absolutely.
0:19:56 > 0:20:00He's going to make Raymond his award-winning rosemary and olive oil chocolate.
0:20:03 > 0:20:08So I have the whipping cream and when it comes to the boil, I'm then going to add the fresh rosemary.
0:20:08 > 0:20:13Allow it to infuse for, say, 20 minutes, so you've just got the flavour left within the cream,
0:20:13 > 0:20:17and then we'll emulsify that with the chocolate and a little bit of olive oil.
0:20:17 > 0:20:20It's quite an unusual combination as well.
0:20:24 > 0:20:27It really, really works extremely well.
0:20:27 > 0:20:29So I have one here that we actually...
0:20:29 > 0:20:31We made this one yesterday.
0:20:31 > 0:20:36- We cooled it down and then first thing this morning we've cut it. - That's for you.- Thank you.
0:20:40 > 0:20:43It's quite fascinating how the flavours from hot, from warm...
0:20:43 > 0:20:46- Mmm, change when they're cooled. - Completely different.
0:20:46 > 0:20:49- Absolutely. - But the structure has remained.
0:20:57 > 0:21:01It's really lovely to see the artisan at work, the craft,
0:21:01 > 0:21:06and that's why the chocolates are a bit more expensive, because it is certainly not a factory.
0:21:06 > 0:21:09All is handmade, piece by piece.
0:21:09 > 0:21:11That's what the difference is.
0:21:23 > 0:21:25Here.
0:21:25 > 0:21:29Put that here. It's here, tres bien.
0:21:31 > 0:21:35I just need to put my head together.
0:21:35 > 0:21:39For the last recipe, a feat of chocolate making,
0:21:39 > 0:21:43one of Raymond's signature desserts - cafe creme.
0:21:43 > 0:21:47A cup sculpted completely from chocolate,
0:21:47 > 0:21:54filled with iced espresso parfait, topped with cherry-liqueur sabayon, with sugar-coated truffles.
0:21:54 > 0:21:59I am going to prepare a very special dessert, and this is one of my oldest desserts.
0:21:59 > 0:22:05It took me about six months' solid work on this dessert to realise it,
0:22:05 > 0:22:07and you'll understand exactly why, OK?
0:22:07 > 0:22:12You have to love someone so very much to make this dessert,
0:22:12 > 0:22:17and that's certainly a proof of love, there's no doubt about it. But it's possible.
0:22:17 > 0:22:22You've got 500g of chocolate, which is melted at about 50, 55 degree, OK?
0:22:22 > 0:22:26I have 500... Adam, please, Adam, I need it now.
0:22:26 > 0:22:29Can you leave it?
0:22:29 > 0:22:31Sorry. OK, so it was getting too hot?
0:22:31 > 0:22:37No, it was off? OK. Ah, can you just...?
0:22:37 > 0:22:40Why don't they do a bloody thing which would stick to it, no?
0:22:40 > 0:22:43They give you a thermometer and you put it on the side
0:22:43 > 0:22:46and the first thing it does, it slid in the chocolate. Great.
0:22:46 > 0:22:50Instead of putting a little catch maybe here on that side.
0:22:50 > 0:22:52See again, choose your equipment well.
0:22:54 > 0:22:59A good thermometer is useful, as the chocolate needs to reach the right consistency to sculpt.
0:22:59 > 0:23:02First, heat the chocolate to 55 degrees Centigrade.
0:23:02 > 0:23:09- Add chopped chocolate to reduce the temperature, then reheat to 32 degrees.- Voila.
0:23:09 > 0:23:12This is known as tempering.
0:23:12 > 0:23:18It refines the chocolate by melting unstable fat crystals, making it smoother, easier to shape and shiny.
0:23:18 > 0:23:22So now I'm going to start building up my chocolate cup.
0:23:22 > 0:23:28To create the cup, use a flat rectangular plastic sheet, which you can buy from cookery shops.
0:23:28 > 0:23:31Right, a little here.
0:23:38 > 0:23:40Tres bien. I'm going to pick up...
0:23:40 > 0:23:45Where's my knife? It's here, my knife is here.
0:23:45 > 0:23:47Tres bien.
0:23:47 > 0:23:48Voila. Merci, Adam.
0:23:53 > 0:23:57- Voila.- Place the chocolate-coated plastic into a circular mould.
0:23:57 > 0:24:04Parfait. I'm pressing it on it here, then afterward I'm opening it up completely so it's a perfect circle.
0:24:04 > 0:24:08So we do the joint. We can take a little bit of chocolate here, voila.
0:24:12 > 0:24:13Voila, tres bien.
0:24:13 > 0:24:15So I will do my saucers now.
0:24:15 > 0:24:18I tried all sorts of surface.
0:24:18 > 0:24:23Glass, china. And they all stuck, because they are porous, OK?
0:24:23 > 0:24:25So I saw a piece of clingfilm,
0:24:25 > 0:24:27I say,
0:24:27 > 0:24:30"Eureka, of course."
0:24:30 > 0:24:36First thing you need to do is to oil your saucer, so the clingfilm actually can slip on it. You just...
0:24:39 > 0:24:43..squeeze, and I'm going to dip it.
0:24:43 > 0:24:45Voila.
0:24:45 > 0:24:50And I'm going to move away the excess, and I'm going to create a lip
0:24:50 > 0:24:53in order to release later much of that saucer.
0:24:53 > 0:24:55So now we'll do the handles.
0:24:56 > 0:24:58Make a cone using greaseproof paper.
0:24:58 > 0:25:04Pour in melted chocolate, cut a hole in the end and shape your handles.
0:25:06 > 0:25:09Voila, tres bien. You never put them in the fridge to set, OK?
0:25:09 > 0:25:11That will get again all white.
0:25:11 > 0:25:14Room temperature is perfect.
0:25:14 > 0:25:19All the chocolate moulds will need at least five hours to set.
0:25:19 > 0:25:21Now I'm going to do the sugar cubes,
0:25:21 > 0:25:25and the great thing about sugar cubes is the ganache.
0:25:25 > 0:25:28A ganache is the same as chocolate-truffle filling,
0:25:28 > 0:25:31and is a great way to make home-made chocolates.
0:25:31 > 0:25:33Burst through the skin and boil over.
0:25:33 > 0:25:38To make, boil double cream, add 70% dark chocolate and stir.
0:25:41 > 0:25:44You get that lovely satiny... That lovely quality, silky quality.
0:25:44 > 0:25:46It's so beautiful.
0:25:46 > 0:25:50Clingfilm, and then voila, you pour it in here.
0:25:55 > 0:26:00- Voila. - The ganache is now ready to put in the fridge to set for six hours.
0:26:06 > 0:26:11So, the ganache, it's cooled down nicely, and all that I need is a hot blade.
0:26:11 > 0:26:14Oh, that cuts like butter.
0:26:14 > 0:26:16OK?
0:26:20 > 0:26:22Tres bien. I've got the lovely sugar cubes here.
0:26:22 > 0:26:27Now we are ready to build the cafe creme, OK?
0:26:27 > 0:26:33Just unfold, and very carefully, that's it, voila.
0:26:33 > 0:26:35And you've got your perfect saucer.
0:26:45 > 0:26:49Raymond's using his solid-top cooker to weld all the pieces together,
0:26:49 > 0:26:53but a hot pan will do the job just as well.
0:26:53 > 0:26:54That cup becomes coffee-proof.
0:26:54 > 0:26:57Gently, gently press slowly.
0:26:57 > 0:26:59So now we do the handle.
0:27:03 > 0:27:05Voila, tres bien.
0:27:05 > 0:27:08Line the base with a biscuit soaked in espresso.
0:27:10 > 0:27:13- Tres bien, in the bottom here. - Now for the filling.
0:27:13 > 0:27:17This is an iced-espresso parfait.
0:27:17 > 0:27:22Just egg yolk frothed up with espresso coffee and with cream, which you freeze.
0:27:28 > 0:27:30Finish with a bit of alcohol.
0:27:30 > 0:27:36Add a dash of cherry liqueur to the sabayon foam to make the espresso topping.
0:27:43 > 0:27:45Voila.
0:27:47 > 0:27:50So Tom, the young man who has worked with us for two months now,
0:27:50 > 0:27:55- is going to taste the cafe creme. So no pressure, Tom!- No!
0:27:58 > 0:28:00- OK, so what do you think?- Very nice.
0:28:00 > 0:28:03Out of ten first?
0:28:07 > 0:28:09- Eight. Eight. - Eight? You're a tough guy.
0:28:09 > 0:28:15You're a tough guy. You just wouldn't give me two more, you give me eight! I've done very well!
0:28:15 > 0:28:16Have a good day!
0:28:19 > 0:28:20Voila, tres bien.
0:28:30 > 0:28:34Subtitles by Red Bee Media Ltd
0:28:34 > 0:28:38E-mail subtitling@bbc.co.uk