Carpet the Room
Dark chocolate ganache square with edible flower & fleur de sel — the small intervention that transforms everything
Andrew has a particular fascination with carpeting venues to cover the patterned floors typical of hotel ballrooms
Why this bite? Andrew transforms rooms by carpeting ugly hotel floors. This chocolate ganache is that small, powerful intervention — a perfect surface changing everything beneath.
The Story
Andrew Roby admits to a particular fascination with carpeting venues. Hotel ballrooms almost always have patterned floors designed for durability, not beauty. One of the simplest interventions a designer can make is covering that floor entirely — transforming the atmosphere of a room with a single material decision. This dark chocolate ganache square is that intervention: a perfect surface hiding complexity beneath, topped with a single edible flower because the best design decisions look effortless, and fleur de sel because transformation requires just a little friction.
Read Full Story →Ingredients
- Dark chocolate 70%
- Heavy cream
- Butter
- Fleur de sel
- Edible flowers
- Cocoa powder
Preparation
- 1.Heat cream and pour over chopped chocolate, stir until smooth.
- 2.Add butter, pour into a lined tray, chill until firm.
- 3.Cut into one-inch squares.
- 4.Top each with fleur de sel and a small edible flower.
More from this collection
People — Andrew Roby
The Seven O'Clock
Jerk-spiced chicken on plantain crisp with mango chutney & micro cilantro — Miami dinner at seven, no exceptions
The Defensive Posture
Smoked duck in wonton cup with pomegranate & five-spice — what happens when a guest doesn't feel welcome
Morgan & Kwesi
Fig & goat cheese tartlet with honey-walnut crumble — continuity in every bite