A fascinating chef has arrived in Auckland and is shaking up everything we thought we knew about chocolate.
A dream job
I was lucky enough to spend a morning watching top chocolatier Frank Richard at work preparing for Mother’s Day.
In his workshop off the chocolate shop and patisserie on Great North Road, he has begun to set up his workspace to suit his approach – a style he developed while working in the Michelin-starred Auberge du Lion d’Or restaurant in Switzerland.
Luckily, Frank also wants to see the world, and it’s for this reason that we have the pleasure of his company in Auckland.
And what a pleasure! I’ve rarely tasted anything as delectable as one of his latest elegant creations, milk chocolate with layers of raspberry and green tea… Mmmm!
Frank on food
Frank has an uncompromising approach to food preparation. He has already made changes since becoming Philippe’s Chocolate’s head chocolatier, bringing in the best techniques for optimal results.
He is anything but set in his ways, however. On the contrary, he’s ever hungry for new inspiration and trends. As he says ruefully, “Sometimes it can be risky to get too far ahead of your customers. One step ahead is exciting. Five steps ahead and you’ve lost them.”
A gift for Mother’s Day
I’ve sampled and can safely tell you that this is one Mother’s Day gift which will leave her full of motherly love.
The chocolates, specially designed for Mother’s Day by Frank, include a the raspberry ganache hearts in the video and a super-elegant white chocolate and lemongrass square decorated with green lines and a little piece of lemongrass.
Find Philippe’s Chocolates at 295 Great North Road, Grey Lynn.
Coming soon: Chocolate as art
I first asked Frank if I could write about his work when I heard about his show stopping creation. Launching the new season at Philippe’s, he decided to create a chocolate sculpture the likes of which Auckland has never seen before. Find out all about it in my next post.