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Biography

Hatzidakis Emmanouil: I am a creative, enthusiastic, hardworking pastry chef with a passion for food and lots of experience working in busy hotels and pastry shops in Greece. At the age of 16 i study at SCHOOL OF TOURIST PROFESSIONS in CRETE and since then I have always known that being in a kitchen, preparing amazing pastries for others, is where I want to be. After completing my apprenticeship in 1995 I worked in a number of pastry stores before starting to hotels, where I was employed for over ten years as pastry chef at a busy four and five stars hotels. I am very efficient and it was here that I developed a much more productive system of pastries prep, which was commended by the chef de cuisine. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment. My specialty is chocolate desserts and decoration, which have won a number of prestigious awards in Mediteranean Competitions.

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Chocolate Jewels

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Chocolate Hearts with Matcha Green Tea ganache

Matcha Green Tea Ganache 8 oz white chocolate 1/2 cup double cream 1-1.5 tbsp matcha powder (I didn’t actually measure how much ...
Chocolate truffles with Clarks Maple Syrup.

Who told you that you must be a pro for a professional result? Just the right ingredients, follow my description and you will surprised y...
Chocolate Macarons

For the macaron shells 300g icing sugar 300g ground almonds 120g 100% cocoa solids chocolate 220g egg whites at room temperature (ab...
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Strawberry Pistachio White Chocolate Bark Ingredients 1 bar White Chocolate (100 gr) Freeze-Dried Strawberrie...
Chocolate & Caramel Tart

Shortcrust pastry 240 gr. plain flour 60 gr. caster sugar 140 gr. unsalted butter, chilled, coarsely chopped 40 gr. almond powder Car...
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Chocolate Caramel Crackers Saltine crackers or crackers of your choice 225 gr. unsalted butter, cut into a few large ...
Balsamic Chocolate Truffles (with a wink of cherry)

Balsamic Chocolate Truffles (with a wink of cherry) 226 gr. dark chocolate, chopped 100 ml. cream 2 Tablespoons balsamic vinegar 8 dried c...
Chocolate Macarons with black balsam.

140 gm. finely ground almond 250 gm. icing sugar 25 gm. cocoa powder 100 gm. egg white - at room temperature Blend ground almond, cocoa pow...
Chile Hot Chocolate with Vanilla Bean Whipped Cream.

1 Bourbon Vanilla bean Homemade chili powder ground from 2 large dried Pasilla Negro chilies 4 cups whole Milk 280 gr. good semi-sweet/bitte...

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