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Hennessy and chocolate chefs challenge

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South African chefs Patrick Moreau of Cassis Paris Patisserie, Nkosikhona Manqele of Three Chefs Bistro, Riaan Gould of Slow in the City, Scott Kirton of La Colombe and Spencer Sykes of Kream, were tasked with creating a signature dish using Hennessy and chocolate as key ingredients. We followed Nkosikhona Manqele’s progress through the competition.

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