Voted amongst the 1000 most influential Londoners 2013, award winning chocolatier Aneesh Popat has showcased his creations at Michelin starred restaurants and royalty. Born in Britain and Indian by heritage, Aneesh has fused his mastery of Eastern spices with Western influences, as reflected in his chocolate creations which range from rose and cinnamon ganache to his famous chilli and lime truffle. He studies ingredients, looking at their flavour components to match them on a chemical level, so no matter how "out-there" they may sound, your brain has no option but to tell you that "it works!"
Chocolate + Water = Chocolate. Water having no real taste of its own allows for the chocolate to do all the speaking. Aneesh uses high quality and fresh ingredients to make his chocolates. Pairing fine chocolates with water, fruit purées, spices, nuts and herbs means this is all there is to taste. There is no thick cream masking any flavour. There is no butter coating your palate. The result? A beautifully smooth chocolate which melts luxuriously but does not leave a sticky residue in the mouth. His revolutionary approach to chocolate making has resulted in a ganache which contains 40-50% less calories than standard truffles.
Inspired by the technique discovered by French chemist Dr. Herve This, Aneesh has gone on to deliver an astonishing transparency and honesty in flavour. Note his chocolates by their signature:
immediate high impact flavour and then a fresh clean palate.
If everything in the world was made of chocolate - I would have eaten it by now. Ever since I can remember chocolate has been my passion. My love of chocolate led me to devote and apply my mathematical and scientific backgrounds to create the most unique flavour combinations with utmost precision and creativity.
I am self-taught and have since been inspired by many great chocolatiers and chefs alike. I have travelled the world to learn and refine skills in chocolatiering. It is through this that I have developed the philosophy and skills to today be a supplier to Michelin starred restaurants and Royalty. I also have had the privilege to spend time with a 1993 MOF Chocolatier who guided me in the art of sculpting in chocolate. In 2014 I was awarded "The True Innovation in Fine Chocolate" award by The Academy of Chocolate for my experimental approach to fine chocolate.
Chocolate is good for you if made in the right way. I believe in using quality ingredients, and I place great importance on creating chocolate that is in-line with today's health conscious society, without any compromise on taste and indulgence.
Chocolate can make your day, take you to another world full of blissful moments and even give you the feeling of love as proven by experiments undertaken at Harvard University.
I too hope you all fall in love with chocolate as I have.