I know nothing approximately making chocolate. So why was I asked to create a chocolatey masterpiece alongside Marcus Wareing and Ramond Blanc – and how did I fare?The secret to making chocolates at domestic is timing. For example,last time I tried, my timing was rubbish. We’d just moved into a new domestic. My parents had been made homeless by a house fire. My wife was in the final throes of pregnancy and couldnt conclude vomiting. I had bigger fish to fry. If I wanted chocolate that badly, and I should enjoy just waddled off to Lidl and bought a multipack of their manky-looking Snickers knock-offs.
But no. I’d been to Bruges,and I’d seen chocolates being made, and that was apparently all it took to convince me that I was a supernaturally talented chocolatier of international repute all along. Five hours after I started, and I was left with a small plate of wonky-looking nearly-chocolate,a nonplussed family and a legitimately destroyed kitchen.
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Source: theguardian.com