My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .
J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .
He works for an amazing guy whose work not speak perfection,but his chocolate are a work of art itself
When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc
When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth
My little cousin turned 10 years old on the 30th May and my uncle made her homemade birthday cakes
By no means am I a pastry chef guys just have days I like to bake . Anyway my attempt at making Pineapple Upside Down Cake
Palmiers au saveur vanille
Tarte a la creme amande – noix de coco
Glacage Mabre Choco-Noisette ( Marbled Chocolate – Hazelnuts) Look below for the link to the ingredients needed and how to go about making a Glacage Mabre Choco-Noisette
Glacage Mabre Chocolat
De Croissants et De Pain au chocolat fait a la maison.
Home- made Strawberry birthday cakes. One of the cake for my little sister well my cousin but she is my little sister.
The beginning of the Rocher Fondant
Rocher fondant finish work
What you will need for the Rocher Fondant are as follow: 100 chocolate pastry blac 100 g of butter of course ,2 egg follow by 50g sugar alongside 30 g of flours and 4 Ferrero Rocher.
Preparation for the Rocher Fondant will consist of the following steps to be taken: Preheat oven to 200 ° c. In a very low heat saucepan, you need to melt the chocolate and butter, then remove off the heat. In a bowl, mix the eggs with sugar and flour. Stir this mixture to the chocolate, mixing well to obtain a smooth paste. Butter 4 ramekins and pour this preparation.Ferrero place a rock in the center of each ramekin (if it exceeds, well cover paste) Bake for about 10 minutes. Let cool 10 minutes and serve while still warm.