© 1994-2010
Warren Laine-Naida
Chocolate & Cheese

Art in Chocolate
Kunst in Schokolade
Искусство в шоколаде
L’art dans le chocolate
Arte en Chocolate
チョコレートの美学

info@chocolatecheese.de

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Chef Warren Laine-Naida's 30 year gastronomic journey has taken him from the west coast of Canada, the Rocky Mountains, south western Ontario and, since 1993, Europe. He studied a the Stratford Chef School, has appeared on radio and television, has contributed to cook books and in 2009 published "Art in Chocolate". His recipes and chocolate creations, both edible and non-edible display pieces, have tantalised guests around the globe.

White Chocolate & Cheese Parfait (6 portions) (summer) 300 gram soft goat cheese (chevre) 100 gram white chocolate 500 ml heavy cream 1/2 fresh papaya 1/2 fresh mango 1 fresh red chili pepper 1 fresh lime 1 sprig fresh lavender Whip goat cheese until creamy. Finely grate white chocolate. Whip the cream. Gently fold all ingredients together. Spoon mixture into 6 glasses and cool. Cut papaya and mango into very fine pieces. Cut the red chili pepper into very fine slices. Mix together with the juice of the lime. Serve spoonful on top of each parfait. sprinkle fresh lavender on top.

When in Ontario, Warren works together with mentor Joan Brennan of Elite Catering by Design and Gay Wedding Show fame. If you are interested in commissioning a unique edible menu item or decorative chocolate sculpture for your event, or in attending a chocolate workshop, please contact Warren at info@chocolatecheese.de or Joan at joan@gayweddingshow.ca. Chocolate sculptures created for you are guaranteed one of a kind.

11.2010  chocolate workshop 2 04.2010  chocolate workshop 1