Thinking Chocolate

As a child growing up in London, I was lucky enough to go on holidays to Spain with my parents. In Barcelona, amongst the colourful backdrop of Gaudí architecture and vibrant markets, I first discovered chocolaterias...

These amazing shops were more like theatres to me. Seasonal produce woven into recipes handed down through generations, with elaborate creations taking centre stage. Every purchase was beautifully dressed in spectacular costumes of paper and ribbon, even the simplest purchase felt like a gift. The aromas and sights in these places to my young eyes felt so magical and transportative -- worlds away from the corner shop chocolate I used to spend my pocket money on.

This cocoa-inspired magic never left me, in fact it grew with gusto as I cultivated my interest in chocolate by collecting books, visiting shops, museums, plantations and of course... tasting!

To expand on this interest, I undertook online study with Pam Williams of Ecole Chocolat. It was difficult, messy and got me completely hooked on the process of chocolate making at a molecular level. My studies then led me to an intensive training course at Slattery's of Manchester. I flew home to Edinburgh on a cloud of cocoa-induced euphoria and have been making chocolates ever since!