We’re passionate about chocolate and we love to share this! Our sessions are relaxed, informative and interactive. We briefly talk about how I first became a chocolatier in the face of adversity and then the process of how cocoa beans become chocolate. I know people are probably much more interested in eating rather than listening to me. This leads on to our first tasting of a minimum of 6 types chocolate, the good, the bad and the downright ugly. We like our sessions to be interactive so we’ll be discussing the tastes and textures of each and comparing them. We delve more deeply into the industry, the ethics, the marketing, palm oil and what is, and isn't, chocolate!

We move onto how I create our chocolate both artistically and flavour wise. We present the science of how we experience flavours in a taste profile showing how I use this principle to create more unusual flavours in our ‘experimental’ range, a ‘chef’s choice’ collection of more unusual flavours such as lemon & thyme. We then have a second tasting of truffles from our dessert chocolates and our ‘experimental’ range, again drawing on participants views on how they find and experience the chocolate taste and texture.