Hotel Chocolate's chef extraordinaire dreamed up a dessert that the stars will dine on after the BAFTAs, and now offers it to diners to enjoy.
On 12 February, London's iconic Royal Albert Hall played host to a gathering of Hollywood's best and brightest. The likes of Meryl Streep, Emma Stone, Natalie Portman, Ryan Gosling, Jake Gyllenhaal and Viggo Mortensen graced the red carpet before stepping inside for one of the most glamorous evenings in the film industry's calendar: the British Academy Film Awards.
Golden masks handed out and lives and careers changed forever, the attendees were whisked away to the renowned BAFTA dinner, where celebrations continued over a menu fit for the A-list. Taking pride of place for the seventh year running was a dessert from Hotel Chocolate's chef extraordinaire.
The BAFTA dinner menu was created in collaboration with the Head Chef at the Grosvenor House Hotel, the Executive Chef of BAFTA's Members Club, 195 Piccadilly and Hotel Chocolate's David Demaison.
Following the first two courses came Demaison's spectacular dessert, the Light White Raspberry & Blueberry Crémeux with 65% Buffalo Supermilk and Granola Sablé Crumble.
Demaison explained, When I was creating this dessert, I knew that I was only interested in using one of our most distinctive chocolates for the BAFTA VIPs.
'That's why I used 65% Buffalo Supermilk Saint Lucia chocolate; it's made with some of the best cocoa on the planet. The flavours are multi-layered, which adds a delicious complexity and complements the raspberry and blueberry flavours of the crémeux perfectly.'
The guests weren't the only winners present on the night: the chocolate itself had already taken home an Academy of Chocolate Award and is just one of the brand's premium Rare & Vintage bars, a gift box of which was also gifted to the BAFTA nominees in their goody bags.
From Tuesday 28 February, for a limited time only, diners will be able to try the BAFTA Light White Raspberry & Blueberry Crémeux when they visit one of our restaurants - Rabot 1745 in London or Roast+Conch in Leeds.