Some people don’t like their chocolate messed with – purists. Our chef Paul Cooper’s challenged the idea that chocolate can’t be improved in our chocolate chip parfait with popcorn ice cream, milk chocolate mousse and marshmallow – all made in-house.
Chocolate Chip Parfait at Bishop Sessa
Chef on his inspiration:
“I really wanted to create a chocolate dessert that was both interesting and appealing.
Everybody loves chocolate, but sometimes they don’t like to have it complicated with too many other flavours, so the aim here is to keep it harmonious on the plate, along with my desire to do something a little creative.
Popcorn and chocolate work very well together, and of course using the different types of chocolate in different ways – the parfait, ice-cream and biscuit – provides interesting textures.”
Here’s that marshmallow in the making… mmm…
Making marshmallow at Bishop Sessa