{"id":8734,"date":"2018-10-02T17:25:37","date_gmt":"2018-10-02T15:25:37","guid":{"rendered":"https:\/\/ahungryblonde.com\/hotel-metropole-geneva\/"},"modified":"2021-04-07T12:43:55","modified_gmt":"2021-04-07T12:43:55","slug":"hotel-metropole-geneva","status":"publish","type":"post","link":"https:\/\/ahungryblonde.com\/fr\/hotel-metropole-geneva\/","title":{"rendered":"H\u00f4tel M\u00e9tropole Geneva – Cooking Workshop"},"content":{"rendered":"

Solamente 103 – All of the pleasure with none of the guilt<\/h2>\n

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\"Solamente<\/p>\n

This Summer, the young talented pastry chef, Aur\u00e9lien Houillon developed a fabulous creation for the Restaurant Gusto\u2019s menu at the H\u00f4tel M\u00e9tropole Geneva.  This one of a kind dessert, is simply delicious and perfect for anyone who is vegan or with food intolerances, as it does not contain any gluten, lactose or animal-based products.<\/p>\n

Chef Houillon said: \u201cThere is no excuse now not to take a dessert unless you do not enjoy eating chocolate.\u201d<\/p>\n

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The Solamente 103 is made up of various chocolatey textures using 62% dark chocolate (and yes, the percentage is vital when making this dessert at home!) By using melted chocolate, water and a syphon, you can create a light textured mousse and therefore, bye bye to the butter and eggs.<\/p>\n

The base is made from chestnut flour and cornflour with a little coconut oil, pureed apple and of course more chocolate. Whereas the chocolate sorbet is created using a local honey and some more of that delicious 62% dark chocolate.<\/p>\n

Decorate it as you wish, Chef Houillon likes to use cacao nibs, gold leaf, poached pears and chocolate leaves. I definitely enjoyed learning how to make this \u201cIndulgent\u201d dessert.<\/p>\n

The Workshop at M\u00e9tropole Hotel, Geneva<\/h2>\n

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I had the best time during this workshop alongside my fellow bloggers. It was great to actually work with a professional Chef and learn how to make a restaurant-style dish.<\/p>\n

We were only a handful and this made the cooking workshop very personal and a lot of fun. We were able to ask all the questions we needed, help each other out and learn a few new tricks.<\/p>\n

\"Solamente<\/p>\n

The dessert itself is not actually that complicated to make but as with any dessert or pastry, everything has to be measured out precisely. Chef Houillon explained how modifying the chocolate percentage means having to alter the entire recipe as the ratios are very specific.<\/p>\n

For anyone brave enough to attempt this 103 calorie dessert then here is the recipe:<\/p>\n

The Recipe<\/h2>\n

For the chocolate base<\/strong><\/p>\n