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Chocolate /ˈtʃɒklət/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored with vanilla.

Chocolate. That is the answer.

Working in the fine chocolate industry since 2009, I have taught the wonders of chocolate for leading events companies, award-winning chocolatiers and luxury department stores, including William Curley and Harrods.

I host inspiring and exciting chocolate making classes and events, tasting evenings, demonstrations and a product development consultancy, with the aim of improving people’s attitude to and knowledge of fine chocolate. To find out more of what I offer and to book a class, please see the Chocolate Experiences page or contact me HERE.

Hard at work

Can YOU pipe the perfect truffle?

A proud member and judge for the Academy of Chocolate and International Chocolate Awards, I frequently take part in their debates and events.

When not judging or teaching, I spend my spare time experimenting with new chocolate recipes and exploring the world according to chocolate which you can read more about on my blog The Adventures of Elle Coco.

Chocolate is made from cacao beans

Drying cacao beans in Nicaragua, May 2016