Tom Barnes uses the GSF-17 Curved Peeling Knife to Prepare Chocolate with Poached Cherries, Almond & Bitter Orange

Chef : Tom Barnes - L'Enclume

Tom Barnes for site

Tom Barnes won the Roux Scholarship in 2014 and chose to do his stage at Hof Van Cleve in Belgium. He is now back at L’Enclume in Cumbria where he’s been promoted to Head Chef, working under Mark Birchall, himself a winner in 2011.

 

For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk

  • 187g softened butter
  • 187g 70% chocolate
  • 3 eggs
  • 250g sugar
  • 112g plain flour
  • Pinch of salt
  • Chocolate mousse, chocolate crumb, poached cherries, almond and bitter orange
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