Oat and raisin biscuits
Choca-licious!
Tuesday December 11th 2007
While European capitals such as Brussels and Paris have long been home to elegant, sophisticated chocolate shops, London has rather lagged behind. This is no longer the case, however, as a new generation of London-based chocolatiers are discovering an appreciative market for their creations. “It’s wonderful that there are now some really great chocolatiers in London,” enthuses Harbour and Jones Managing Director Patrick Harbour. “I really think we’re seeing something of a renaissance in the chocolate-making scene. I’m also glad that there’s a growing awareness of ethical sourcing. Rounding off a meal with some really good quality chocolates – say L’Artisan du Chocolat’s liquid salted caramels or Rococo’s violet wafers is such a pleasure.”
One of the early pioneers promoting prime chocolate in the capital was Chantal Coady who founded Rococo, her enticingly pretty boutique de chocolat on the King’s Road in 1983. Today Rococo produce a range of chocolates, ranging from imaginatively flavoured artisan bars, such as basil and lime or chilli, to floral fondants.
Founded in 1999 by passionate chocolate lovers Gerard Coleman and Anne Weyns, L’Artisan du Chocolat is noted for its innovative ganache-filled chocolates, dainty and elegant creations with intriguing flavours ranging from chestnut honey to black cardamom. Chefs including Gordon Ramsay and Heston Blumenthal are among L’Artisan du Chocolat’s admirers, with a daring tobacco-flavoured chocolate being created by L’Artisan for Heston Blumenthal’s Fat Duck restaurant.
Award-winning patissier and chocolatier William Curley and his wife Suzue opened a shop in Richmond in 2004 and have quickly achieved a following for their exquisite chocolates and pastries. Flavourings are subtle and refined, with Suzue’s Japanese roots apparent in flavourings such as jasmine tea or yuzu (a Japanese citrus fruit).
Acclaimed chocolatier Paul A. Young has recently opened two shops, one in Islington and one in the City, drawing inspiration from the French tradition of artisan chocolate-making. “We hand-make everything,” explains Paul, “there is no machinery. It’s hand-created and hand-decorated – for us everything has to be made by hand.” Unafraid of innovation, one of Paul’s signature flavours is his Marmite chocolate. “We can’t stop making them,” laughs Paul, “they’re so popular!” His Christmas collection includes delights such as stylish gold, frankincense and myrrh pave, flecked with real gold leaf, Winter Pimms and Port and Stilton. “People like new things; it’s what people want. We source very carefully and can trace everything we use back to the producer. We use the best of everything; we don’t skimp on anything. If you don’t use good ingredients you don’t make good chocolate. I can honestly say that I am proud of everything that goes out the door.”
Rococo Chocolates
L’Artisan du Chocolat
William Curley
Paul Young
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