We create a range of exciting and experimentally flavoured chocolates made using scientific analysis and knowledge of ingredients and the flavour profiles. We create chocolate ganaches with a unique technique – water ganache; this is with no cream, no butter, no eggs and no gelatine. This therefore delivers a purer tasting chocolate and 40-52% less calories with greater indulgence. Our Chocolatier Aneesh Popat has been voted in the 1000 most powerful Londoners and currently creates signature chocolates for Royalty, Michelin starred restaurants and luxury hotels.
Born in Britain and Indian by heritage, I have fused my mastery of Eastern spices with Western influences, as reflected in my chocolate creations which range from rose and cinnamon ganache to our famous chilli and lime truffle. This means I have great knowledge of how to use Eastern ingredients such as rose, cardamom and pistachios to their fullest as well as being able to create classic combinations such as caramel, coffee, orange - the list is endless. I study ingredients, looking at their flavour components and match them on a molecular level delivering on taste. With my research and molecular knowledge I can make chocolates using fresh fruits, teas and coffees. I also place great importance on using the best quality ingredients that are essentially quite good for you and have great flavour.