Bespoke desserts for any occasion
All our desserts are hand made and can be bespoke made for any occasion, whether its a corporate event or your special wedding day, names, unique dates and logos can all be added for that individual bespoke touch.
Only the finest chocolate and ingredients are used by our chefs to create the highest quality dessert. The chocolate is digitally tempered ensuring the best finish and the desserts can be filled with any flavour you choose.
Wedding dessert
Tempering Chocolate
In order to maximum the chocolates visual and functional qualities, the chocolate needs to be prepared through a process called Tempering. Tempering is the act of pre-crystallizing the cocoa butter in chocolate. The ingredients of dark chocolate are cocoa liquor, cocoa butter, sugar and vanilla. Milk chocolate has the same ingredients, but with the addition of milk powder. White chocolate is only cocoa butter, sugar and milk powder; no cocoa liquor is used. Whether dark, milk or white chocolate, cocoa butter is the essential ingredient. When chocolate is heated, the crystals in cocoa butter break apart. They are 6 different forms of crystals in chocolate, but it is the beta crystals that produce the desired aesthetic qualities in chocolate. The beta crystal is also referred to as the stable crystal because its formation results in chocolate being hard, shiny, and with an even coloring. To pre-crystallize chocolate, you melt the chocolate to break apart the cocoa butter crystals. Then you stir and cool the chocolate so that the stable beta crystals are formed. It is at this point that the chocolate is ready for use.