Jan 24, 2020
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...
Dec 31, 2019
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...
Dec 31, 2019
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...
Jun 11, 2019
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....
Jun 11, 2019
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...
