New from the Curley Kitchen – Summer

Nov 13, 2017 | New - Curley Kitchen

William has been experimenting in the kitchen with some new ingredients for the couture chocolates…


Maple Vinegar

‘In June I attended a lunch hosted by ‘Love Maple Canada’ to celebrate the wonderful ingredient, its culinary uses and health benefits. I left the event with a maple syrup goody bag and plenty of inspiration.‘

Back in the kitchen, William and the team created a Maple Vinegar Chocolate.

A dark grade 4 maple syrup is used in the ganache to give extra depth of flavour and the acidity of the maple vinegar brings enriches the flavours of both the Amedei 65% dark chocolate used and the maple syrup.



After being gifted some Bergamot Marmalade, William was inspired to use Bergamot to flavour a chocolate. Though very traditional across Southern Italy and in Persian cuisine, the bergamot orange is still relatively unknown in Britain. Most people will purely associate it with the flavour of Earl Grey Tea, in which it is added to give the perfumed flavour.

The chocolate is a gentle floral flavour with a burst of acidity.

The Chocolate Post

Subscribe for the latest news, creations and promotions from William Curley.

Subscribe to the Chocolate Post

Join the Chocolate Post to receive the latest news, updates and recipes from William Curley.

You have Successfully Subscribed!