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Red Hearts
12th Apr 2018 | Posted by Aneesh Popat

Red Hearts

Delicious cranberry ganache and cranberry jam chocolate bonbons! :)Whether you fall in love or fall in chocolate ... the feeling is quite the same!that heart shaped feelingthat shiny feelingthat topsy turvy feelingthat melting feelingthat sweet and sometimes bittersweet feelingthat blissful feelingthat pure joy feeling …
Chocolate Creations at The UK Chocolate Academy
13th Mar 2018 | Posted by Aneesh Popat

Chocolate Creations at The UK Chocolate Academy

These chocolates really bring me back to my love of maths! If only teachers were also chocolatiers... learning maths with an abacus like this would really have grabbed my focus! Only thing is....  i would only have learnt my subtractions!!! chocolate!!
12th Apr 2017 | Posted by Aneesh Popat

Losing your temper: The seeding method.

Losing your temper.The seeding method.The natural beauty of wild cacao crystallisation.We all lose our temper sometimes, at worst of times it can really affect your relationships and even your career. At other times it can be worse… a lot worse… it can ruin your batch of chocolate truffles!So when you feel the heat rising and the temper is about to blow… stop everything and take a moment alone before reacting. This in itself will help you regather. But now that you have stopped, what to do! …
5th Jun 2016 | Posted by Aneesh Popat

Fortnum & Mason Launch May 2016

It is with great excitement we launched our chocolates in Fortnum & Mason in May 2016.For the first time our loose range of water ganaches were made available in central London.Fortnum & Mason is a regal store situated in the heart of Piccadilly and houses a collection of the finest chocolates in the World. Eight of our water ganaches are amidst their fresh counter selection and include:- Coconut Mylk Water Ganache- Earl Grey Tea Water Ganache- Chilli & Lime Water Ganache- Beetr …
27th May 2015 | Posted by Aneesh Popat

Catering School Visit

On Thursday 7 May I visited the Catering Department at a Hertfordshire based College. I conducted a class with the students and a second demo in front of invited guests. The students were warned before hand that I love chocolate and take it very seriously. I pushed them to really grasp the essence of chocolate science and encouraged them to both keep perfecting their tempering technique but also to keep on pushing their boundaries - something not all of us like to do when it comes to the "comple …