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Sunday September 8, 2013 MYT 12:00:00 AM
Sunday September 8, 2013 MYT 7:52:32 AM
‘Over-roasting is the worst mistake to make with almonds,’ says Roger.
EACH week, Relaxnews invites a master chef to share insights into the gourmet kitchen by presenting a favourite ingredient. This week, a glimpse into the quirky world of famous chocolatier Patrick Roger, who pays homage to almonds.
What led you to choose this ingredient?
I recently acquired around 10ha of almond orchards, located in Portel-les-Corbières. I see this as an essential commitment at a time when the cultivation of almonds in France is on the decline. For me, this is the best way to control the quality of the almonds that go into some of my finest chocolates.
What is your favourite kitchen memory associated with this ingredient?
The almonds and sugar used to make my pralines.
When is this ingredient in season?
What is the best way to prepare it?
Praline rochers with Patrick Roger chocolate.
What are the most common mistakes made when preparing this ingredient?
Over-roasting the almonds.
How do you offer almonds in your shops?
I use French almonds as the base for my pralines, but also to make almond paste. I dip the almonds into hot water to remove the brown skins, and then I grind them. I use this almond paste to create my chocolates.
What wine is best paired with this ingredient?
Maury wine. — AFP Relaxnews
Tags / Keywords:
Lifestyle, Chef Patrick Roger, almonds, One Chef One Ingredient, chocolatier
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