William’s Diary – Happy New Year

William’s Diary – Happy New Year

Wishing you a Happy New Year! The past was a significant year for us – positive on reflection but certainly challenging too! 2019 has seen the launch of the new Soho boutique, a beautiful new location for our chocolate kitchen and the birth of my newest addition...
Seasonal Recipe – Spiced Orange Marzipan Bar

Seasonal Recipe – Spiced Orange Marzipan Bar

Makes: 14 bars   Recipes:   Confit Orange, Cinnamon marzipan, chocolate ganache   Ingredients: 500g Tempered Dark Chocolate   Equipment: 18 x 18 metal frame   Confit Orange (Needs to be made in advance)   3...
Seasonal Recipe – Chocolate Souffle with Dark Chocolate Sauce

Seasonal Recipe – Chocolate Souffle with Dark Chocolate Sauce

Makes 8 Souffle   Recipes: Chocolate Sauce Chocolate Crème Patisserie Chocolate Souffle   Ingredients: Unsalted Butter (soft) Grated Chocolate Icing Sugar   Equipment: 8x Souffle Ramekins. Size 6.8cm height x 9.5cm diameter Small pouring jugs for the chocolate sauce....
News from the Curley Kitchen – June

News from the Curley Kitchen – June

William was proud to join an array of international Chocolatiers at the Belgium Chocolate Summit in Antwerp. He was a speaker at the Chocolate Inspiration Conference, with a presentation titled ‘The Road to the Ultimate Chocolate Boutique’. He discussed his own...
News from the Curley Kitchen – April

News from the Curley Kitchen – April

We’re approaching Easter and our team of chefs are busy making plenty of chocolate eggs. Our full range is available in our Harrods concession but we have made our most popular eggs available on the online boutique. Work is well underway at our boutique in...