About Chocolate

My Story with Chocolate
My first connection with chocolate began while working in a bakery in Cambridge. I learned to temper chocolate using the microwave, relying solely on my eyes rather than a thermometer. To test if the chocolate was tempered, we would spread a little on a pallet knife and check if it hardened and became glossy after a few minutes. This experience sparked my fascination with chocolate.

I was curious about why the chocolate tempered and why overheating it would prevent it from becoming hard and glossy. Determined to learn more, I enrolled in courses to understand the science behind tempering chocolate. I discovered various methods and realized that using a thermometer was the most reliable approach.

Since then, I have worked closely with chocolate, constantly striving to improve my skills, even in Michelin-starred restaurants. One of my proudest moments was at The Fat Duck, where I achieved 638 perfect chocolates out of 700. These chocolates had to be flawless with no cracks, no lines, and a brilliant shine. It was the highest score anyone had ever achieved.

I hope you enjoy my chocolates as much as I enjoy making them. I put the utmost care and thought into everything I do.