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Chris and Kate

In the meantime to whet your appetite

We thought we’d share one of our favourite desert recipes with you as a thank you for enquiring.

Chocolate pave with honeycomb









Prep 1hr ∙ Cook 5mins ∙ Difficulty Medium ∙ Serves 8-10


  • 145g butter
  • 430g dark chocolate
  • 5 egg yolk(s)
  • 120g icing sugar
  • 540g cream
  • 150g caster sugar
  • 4 tbsp golden syrup
  • 1 1/2 teaspoon baking soda
  • 170g dark chocolate
  • 200g cream
  • 1 1/2 mango(s)


For the pave:

Melt the butter and chocolate together. In a separate bowl cream the egg yolk and icing sugar.

Try to not have the chocolate mix too hot or the cream too cold ( take cream out of fridge 15 min before whipping) otherwise it can seize when you mix it.

Mix the butter/chocolate mix and egg/sugar mix together.

Semi whip the cream and fold into the above mixture.

Set mixture into a parchment lined baking tray (middle size ceramic dish) Place in freezer for at least 2hrs and remove 20mins before serving.

Portion into slices or cubes, dipping a sharp knife into hot water between slicing.

For the honeycomb:

Combine golden syrup and sugar in a pan until mixed in (it takes quite a bit of work to combine them with no heat)

Put the pan on a medium/high heat and melt the mixture. Do not stir, as the mixture melts you can gently move any of the mixture not melting in the pan.

Check temp with thermometer, at 145℃ remove from the heat, tip in the baking soda and whisk quickly. The mixture will start to foam, let the foaming reach a peak as you are whisking then pour straight onto a baking sheet lined with parchment.

For the ganache:

Bring cream to a gentle boil, add the chopped chocolate and completely melt allow to cool slightly and pour over the pave.

For the coulis:

Peel chop and blitz the mango adding a little sugar to taste if required.

Leave the pave in the fridge for a good few hours to cool all the way through. A quick blast in the freezer 30 mins before serving makes it easier to cut.