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On one of the mornings in June 2013 I awoke to read these lines in the Daily Express:"Best bar none, Aneesh Popat's chocolates isn't fattening",an article explaining the superbly low calorie content of our chocolate truffles. (it is in fact the case that it is more fattening to eat an apple than two of my milk chocolate salted caramel water ganaches!!)I was excited to finally have a piece written about us. Something I struggled to have done with relentless emails to newspapers. This article came …

The creative and innovative English perfumery house Penhaligon's commissioned The Chocolatier to create a chocolate water ganache to pair with a new fragrance 'Vaara' for HH The Maharaja of Jodhpur, Rajasthan.Our brief was to create a chocolate remeniscient of the wet monsoon drenched soils of the Rajasthani desert.After much research we created Rose, quince, vanilla and honey. …

One of my goals from the day of commencement was to supply a Michelin star restaurant. There was only one reason for this and that was to gain affirmation of the quality of my  ethics, ingredients, methodology and presentation of work. As of June 2013 this was achieved.Being a first class maths graduate gave me some recognition in the maths and sciences arena however unfortunately gave me no clout as a chocolatier. I'd often be asked "where did you train?", "who did you learn under?", as ch …