12th Apr 2018 | Posted by Aneesh Popat
Red Hearts
Delicious cranberry ganache and cranberry jam chocolate bonbons! :)Whether you fall in love or fall in chocolate ... the feeling is quite the same!that heart shaped feelingthat
shiny feelingthat topsy turvy feelingthat melting feelingthat
sweet and sometimes bittersweet feelingthat blissful feelingthat
pure joy feeling
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13th Mar 2018 | Posted by Aneesh Popat
Chocolate Creations at The UK Chocolate Academy
These chocolates really bring me back to my love of
maths! If only teachers were also chocolatiers... learning maths with
an abacus like this would really have grabbed my focus! Only thing
is.... i would only have learnt my subtractions!!!
chocolate!!
12th Apr 2017 | Posted by Aneesh Popat
Losing your temper: The seeding method.
Losing your temper.The seeding method.The natural beauty of wild cacao crystallisation.We all lose our temper sometimes, at worst of times it can
really affect your relationships and even your career. At other times it can be
worse… a lot worse… it can ruin your batch of chocolate truffles!So when you feel the heat rising and the
temper is about to blow… stop everything and take a moment alone before
reacting. This in itself will help you regather. But now that you have stopped,
what to do!
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5th Jun 2016 | Posted by Aneesh Popat
Fortnum & Mason Launch May 2016
It is with great excitement we launched our chocolates in Fortnum &
Mason in May 2016.For the first time our loose range of
water ganaches were made available in central London.Fortnum & Mason is a regal store
situated in the heart of Piccadilly and houses a collection of the finest
chocolates in the World. Eight of our water ganaches are amidst their fresh
counter selection and include:- Coconut Mylk Water Ganache- Earl Grey Tea Water Ganache- Chilli & Lime Water Ganache- Beetr
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27th May 2015 | Posted by Aneesh Popat
Catering School Visit
On Thursday 7 May I visited the Catering Department at a Hertfordshire based College. I conducted a class with the students and a second demo in front of invited guests. The students were warned before hand that I love chocolate and take it very seriously. I pushed them to really grasp the essence of chocolate science and encouraged them to both keep perfecting their tempering technique but also to keep on pushing their boundaries - something not all of us like to do when it comes to the "comple
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