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Working with chocolate

A chocolate, coral-like mousse in a dark black bowl on a bench.

First look: Quay’s newest dessert

Snow egg, white coral, the eight-texture chocolate cake – all have entered Quay’s dessert hall of fame. Now Peter Gilmore is hoping to replicate their sweet success with his latest and greatest final course.
Whisking chocolate ganache

How to make ganache

Alistair Wise, of Hobart’s Sweet Envy, steers us through one of the pastry kitchen’s most essential – and mesmerising – preparations.