Artisan of the Future
Artisan of the future is our
philosophy of creating luxury through individuality
and exceptional craftsmanship.
Artisans work from the heart. They start as apprentice to learn
from masters of the past and spend many more years honing their
craft. They are despotic about using the best materials, fanatical
about perfecting each gesture to an art until they can do it
blindly. They are proud of their work. So are we. We believe that
artisan products beautifully crafted are the last true
luxury in a world obsessed with consuming more and
faster.
Our work
starts with sourcing exceptional
roasted and ground cocoa beans carefully harvested
from South America, the Caribbean and Asia, with distinct taste
profiles. We transform these gritty raw pastes into silky intense
chocolate bars in our atelier in Kent. First we formulate the
recipe, decide on the amount of sugar and milk powder (for milk
chocolate). Then we conche tplaying with different temperatures and
times for dry and wet conching. We only use raw cane sugar and
British milk powder. We add some more cocoa butter and refine this
paste for several hours before it comes a delicious
bar.
To make
chocolates, we add to our chocolate cream, a little sugar, butter
and fresh herbs, spices, nuts and fruits. Our chocolates have a
short shelf life (2-3 weeks) because they are fresh and do
not contain vegetable fat, excess sugar, alcohol and preservatives.
This is a choice that makes our work a lot harder and our
chocolates a lot better.
We have
embraced innovation through technology. Our atelier has
state of the art equipment. This surprises many who believe that
beautiful chocolates are necessarily hand made by someone with a
messy apron and a hat and that junk necessarily comes out of
machines used by industrialised villains. We boldly decided to defy
these conventions. We use technology selectively to improve
the quality and consistency of our products. We do not adapt our
chocolate to machines, we meticulously search for the right
machines for our chocolate and chocolates, often inspired by
traditional craft methods. Technology frees our time from routine
tasks and give us the chance to be innovative.
We let our imagination run wild on new products, new flavours,
seasonal collections and window displays. Our original liquid sea
salted caramels, our O collection,
pearls® , Tbar, Cafe and Fusion bars have
set the fashion rather than followed it. Innovation for us means to
research ingredients thoroughly, follow our intuition to make
products with our sensibility .
artisan of the future
