They have around 30 staff, with four skilled chocolatiers who are traditionally trained. ‘Chocolate is typically one of the hardest and most challenging ingredients in the patisserie field. You have to get the tempering right (the heating and cooling of chocolate which gives it a smooth finish). It's absolutely key and it is something that a lot of chefs are quite scared of. Quite often if it’s not done properly, it will have a white colour on it, a lot of people interpret that as mould, but often it is to do with the tempering. The one thing I have learnt over the years is that everything in chocolate has to happen slowly.’ Not all chocolate is created equal, however, and at Fine Food Specialist we want to provide more of our customers with the opportunity to experience the very best varieties. The chocolate went down a hit in our household with my daughter exclaiming as I write, ‘Who has eaten a piece of my chocolate? ‘... I try not to look too guilty! Chocolate making has become more automated with machinery but we still rely not only on skilled chocolatiers but also on skills honed over years in making and decorating some of our best and most popular flavours.’ Classics include Champagne truffles, cherry brandies and mint thins.

This was the motivation behind our collection of gourmet and artisanal chocolate. An extensive range of incredible chocolate treats it’s a truly special collection, and therefore a must-view for any chocoholic. Of all the luxurious treats in the world, chocolate is unique. Hugely sought after and many peoples’ indulgent go-to, it’s something we naturally turn to for comfort. Chocolate is one of the very few foods that melts around body temperature to give that wonderful melt in the mouth!