7th Mar 2023 | Posted by originalbeans.com
Aneesh Popat Interview with Original Beans
Aneesh Popat
is a self-taught chocolatier in London with a degree in Mathematics and
background in Philosophy. He fell in love with chocolate due to its
unique qualities and has dedicated himself to perfecting his skills,
constantly learning and researching the industry. He was inspired by his
grandmother, a master cook who fuses Eastern flavors with chocolate.
With guidance from a MOF Chocolatier and support from the industry,
Aneesh continues to strive for excellence in his craft
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14th Jul 2022 | Posted by https://firefly-uk.com/journal/chocolate-packaging-unwrapped
PACKAGING REVIEW BY FIREFLY
In today’s competitive landscape, chocolate
packaging has become a canvas, an opportunity for brands to distil their
unique personality and tell consumers exactly why they should pick
them.Playing
with pattern, The Chocolatier have positioned themselves at the premium
end of the market with their opulent packaging. The brand have fused
cut-out geometric shapes with detailed, hand-drawn illustrations to
create a collage effect, whilst the subtle use of gold foiling and art
deco lo
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8th Mar 2022 | Posted by almonds.com
RECIPE: Dark Chocolate Bark with Pretzels and Candied Slivered Almond & Currants
LINK TO ORIGINAL PAGEIngredients
Serves: 10
75g slivered almonds50g caster sugar5g cocoa butter40g currants60g salted pretzels200g 70% dark chocolate
Preparation
Candy the caster sugar to an amber gold color. To do this,
warm a dry pan on medium heat. Once hot, add h
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1st Apr 2021 | Posted by The Chocolatier | Credit Leo Gong Photography
RECIPE: Californian Almond, Candied Orange & Coconut Mendiant
Developed by Aneesh Popat (The Chocolatier) on behalf of the Almond Board of California.www.almonds.com
Ingredients
Serves: 20 dark chocolate discs and 20 milk chocolate discs
200g Milk Chocolate200g Dark Chocolate40 Almonds40 Coconut Flakes40 strips, Orange peel (3-4cm)
Preparation
The day before you make the men
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20th Dec 2020 | Posted by Aneesh Popat
RECIPE: ANEESH POPAT’S ULTIMATE CHOCOLATE TART
Earlier this year I made one of my all-time favourite recipes on BBC's Nadiya Bakes. After many many requests I am sharing this recipe. It is a very simple recipe but incredibly delicious. Of course, with such few ingredients quality chocolate is paramount. After all, in a water ganache, water being flavourless all you will taste is chocolate, so it needs to be the precious kind.
I hope you enjoy making and eating this delight as much as I do.
Prep time: 15 minutes.
Cook time: 20
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