I’ve been on holiday! Just back from a phenomenal trip to Blackpool for the Showzam Festival. Spent most of my time in the superlative Tower Ballroom and for the first time DANCED on the perfectly sprung floor. Saw three different hula hoop acts, some very perplexing magic, wonderful showgirls, indoor fountains, clowns, tightrope walkers, aerialists, a man in a tutu…. All just gorgeous.
Due to my cavorting there hasn’t been much cooking going on at Silver Suppers Towers so I thought I’d mention that I’ve had a great report from Marion who tested the Agnes Ayres recipe. Now Marion is an EXPERT on chocolate as she is really Cece Brune – author of Chocolate Crimes and Five Steps to Chocolate Rehab. I bow to her supreme knowledge of all things chocolatey and the picture she sent of her mousse makes me drool – see here… Cece used 74 % cacao Godiva chocolate – I’m going to get myself some of that! Cece’s feedback about the recipe was excellent and I’ll incorporate some of her points if this recipe makes it to the book (which I think it might because it is DIVINE). I shall definitely mention the point about letting the chocolate cool so that the cream doesn’t droop.