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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! …

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 …

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 …

Aneesh Popat has been awarded "The True Innovation" award for his contribution to innovation in the fine chocolate industry. He was thrilled to receive the award as it demonstrated the industry's recognition for, essentially a mathematicians ability to make exquisite and revolutionary chocolate.As you can see his mum was most proud!

We are now in Selfridges Chocolate Library housing our collection of bars to display the World's best chocolate bars!