PHILIPPE DAUE, CHEF CHOCOLATIER, GODIVA

All about giving. We have to keep in mind that creating desserts is about giving: Giving joy, giving comfort, giving pleasure.

Your most challenging time in the kitchen is…

I love challenging myself and I always push the boundaries of chocolate creation. There are lots of things around that inspire me, but nothing compares with my love for chocolate.

Any specialty recipes for Dubai?

Tiramisu Affogato – a twist of two classic Italian desserts, meringue fingers and vanilla soft ice cream served with a shot of espresso and Godiva milk chocolate.

Belgium-born comes from a family with a long tradition of producing highly-skilled chefs. He is the son of a famous two-star Michelin chef and is the fourth generation to make fine food his life’s work. Before joining Godiva as a chef chocolatier, he travelled the world as an executive pastry chef, working in leading hotels across the globe, including Shangri-la Hotel, the Mandarin Oriental and the Hilton.

How are chocolate desserts in the

People here have always had a sweet tooth, and Godiva always listens to its customers. That’s why we work on creating a new range of products for this market.

Besides chocolate, your favorite ingredient is…

It might sound surprising to find salt in the preferred ingredient list of a pastry chef, but salt actually is an integral part of good quality biscuit and dough making. The addition of a hint of salt can tremendously enhance the overall flavor of the product. High quality salt has gained a lot of popularity in chocolaterie in recent years, and is used to produce salted butter caramel fillings, or just added plain to dark or milk chocolate.