My version of this fun childhood snack! Crunchy oat biscuits topped with dark chocolate. Makes: approximately 30 biscuits Recipes: Biscuit Dough Ingredients: 300g Tempered dark chocolate Equipment: Patterned plastic sheet Biscuit Dough 150g flour 150g...
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...
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...
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...
