Easter Eaters


Yes, it’s all about the choccy eggs now.

These three were made to show what you can do at the workshop we’re running in Greenwich Market on the 30th March.

From left to right: Crystalised Ginger in Dark Ecuadorian, spliced natural colours during the tempering process on Madagascan Dark and finally, a mix of Arriba and Satongo, latticed.

Simple, big flavours in a shell – the perfect crunch-structure for chocolate enjoyment (and that’s a technical term).


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