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William Curley chocolatier and patissier named Britain’s Best Chocolatier’ four times by The Academy of Chocolate. Buy his outstanding range of contemporary chocolates and cakes. Or learn how to create your own chocolate truffles or salted caramel at the workshops on offer.
Together with a small team of young pastry chefs William and Suzue make an outstanding range of contemporary chocolates patisserie cakes biscuits and ice cream. They are innovative with flavours total perfectionists when it comes to their art and have a real respect for their craft.
In their chocolate collection you will find innovative creations such as Rosemary and Olive Oil Japanese Black Vinegar and Apricot and Wasabi. Classic Truffles include House Dark Framboise and Noval Vintage Port. Patisserie is prepared on a daily basis and is stunningly well-crafted which includes a Toscano Chocolate Cadeaux layered with vanilla cr√®me br√Ľl√©e and Rum soaked sultanas or Passion Fruit and Mango Entremet. In addition to a classic range of ice cream including the dense dark Madagascan Chocolate or Tahitian Vanilla is a Japanese range offering flavours such as luscious Green Tea or Golden Chestnut.
The influences for their flavours are drawn from a variety of global experiences. Williams years of working in French Michelin-starred restaurants account for his unmistakably French-styled Patisserie; for instance his popular Mont Blanc and Breton Sables. Suzue on the other hand inspires a unique Japanese aesthetic – their Yuzu filled chocolates and Miso and Walnut biscuits are a fine example of this.
More traditionally you can buy a fine English Bakewell Tart as well as some distinctly Malt Whiskey truffles or Scottish Heather honey chocolates. William and Suzue have skilfully combined classic good taste in what they do together with an intriguing sense of adventure.
We spent a day learning how to make artisan chocolate truffles with William Curley. Check out our blog post to see how we got on and get some simple ideas to try at home. Read post >>