Over the past six weeks, Nestlé Professional has been running the Chefs at Home Challenge; an initiative that aims to support chefs in the foodservice industry who have been affected by COVID-19 within Australia.
Each participating chef received a box of Nestlé Professional products and were challenged to get creative in producing a variety of recipes and dishes using the products provided.
The results of this challenge so far have been nothing short of inspiring with some brilliant recipes being shared from chefs across the country.
One of which is this masterpiece from Gunawan; the head chef at Adelaide’s Messy Tomato café.
His terrarium tart has generated a lot of excitement due to its beautiful presentation, abundance of creativity and indulgent taste.
Gunawan used Plaistowe 70% Dark Couverture Chocolate to make the chocolate soil, ganache and twigs, which highlights the versatility of this dessert.
Here’s what some chefs have to say about Plaistowe:
“Plaistowe is different to other brands as it is able to melt quite quickly … it’s a very versatile dark chocolate. Being a 70% Dark Couverture Chocolate, it’s got very rich dark notes and is able to be used across a lot of different mediums,” says Rhian Shellshear, executive pastry chef at Howard Smith Wharves.
“Plaistowe 70% Dark Couverture Chocolate is a premium offering that can stand up against our competitor brands and deliver on cocoa flavour and ease of application,” says Mark Clayton, executive chef at Nestlé Professional.
Produced locally using UTZ certified cocoa, Plaistowe is Australia’s most awarded cooking chocolate, having won over 30 awards.
With over a century of experience in specifically crafting chocolate for chefs, Plaistowe 70% Dark Couverture Chocolate will elevate your dessert to new heights.
You can find the Plaistowe 70% Dark Couverture Chocolate showcased across a range of desserts in the latest Plaistowe Recipe Booklet.
