The Chocolate Guru
From Plantation, to Production to Plate.
Flavour Integrity
Every decision, from sourcing to final plating, must protect and enhance the true character of cacao.
Knowledge Sharing
Experience only becomes meaningful when it is transmitted. Teaching and mentoring are central to my work.
Creative Precision
Innovation without control is chaos. Technique creates freedom.
From Plantation to Production to Plate
My real-time journey was actually from plate to plantation! It began in the UK, beginning in classic French pastry and evolving in some of Europe’s most demanding kitchens; the plated dessert was my forte.
I began writing my own recipes and developed the WATER GANACHE, which has become my speciality, and the focus on flavour brought me to making my own CHOCOLATE from the BEAN. This experience was another huge growth period which in turn took me to the source of my fascination – the Plantation itself!!
This broader vision allows me to analyze flavour, solve problems, optimise processes in Plantation protocols, Chocolate production and Pastry Kitchens
Whether advising a Bean to bar project, training staff and clients ,or developing new concepts, I can bring something unique to the table.
Two Machines to Change Your Lives
I am an Ambassador for Diamond Custom Machines and have been using them daily to make my chocolate for the last 10 years.
When it comes to refining and peeling cacao I can fully recommend them.
The Chocomate is my new invention which makes tempering anywhere a stress free, clean and effective process. Simple, reliable and affordable.
