The Chocolate Making Process
- The temperature of the chocolate is raised and lowered until it reaches the right consistency and texture.
- It is then blended with double cream, butter, liquor or other ingredients to create fineness and balance of flavour.
- The chocolate is then poured into moulds, cooled, and then capped or rolled to seal in the lovely fresh ganache.
- Finally, the chocolate is placed into a chocolate box, parcelled up and then sent to you for your enjoyment.