The sweetness of patience

For many the anticipation of Christmas starts as early as the end of summer holidays. Counting down the weeks and then days to the big day, we wait patiently dreaming of this celebration. As December...

Morsels of happiness

I am a child of the 70s with parents born during the second world war in Belgium. Chocolate for my parents who, as young children, lived with rationed food, was cut in small thin squares...

Be like the oyster

Artisan du Chocolat is delighted to celebrate London Fashion week showcasing established designers as well as this year’s emerging talents bringing their own sense of style to the catwalks. Yet through the years, one adornment...

On the ingredients trail, an Adventurer’s journey of taste

When popping one of our delicious salted caramels in the mouth, few imagine the trail of ingredients journeyed to make these moreish morsels: a 3 parts epic journey though cacao, salt and caramel. Chocolate is...

The genius of salted caramels

In 2002 at the request of Gordon Ramsay for Claridge’s new restaurant, we created the first one-of-a-kind salted caramels in the UK, which heralded an explosion of all things salted caramel from ice cream to...

Where The Magic Happens: Behind The Scenes At Our Kent Atelier

Our Ashford workshop is a hive of cocoa-infused magic, where chocolates are crafted by our passionate team of skilled artisans.

In The Pink: Why Ruby Chocolate Is The Next Big Thing In Cocoa

Pink in colour and fruity in taste, ruby chocolate is the up-and-coming trend on cocoa aficionados’ lips. We reveal more about the new kid on the choc.

WALK THIS WAY: ARTISAN DU CHOCOLAT LOCATIONS REOPEN

It’s official – all three of our shopping experiences are open for business again, much to the delight of chocoholics across the country Now here’s something to celebrate – Artisan du Chocolat locations have opened...

MASS APPEAL: THE STORY BEHIND THE COCOA LIQUOR USED IN OUR CHOCOLATES

Hard to find and rarely used, pure cocoa mass can take chocolate to a whole new level when used in creative ways. Here, we unwrap this intriguing ingredient   At Artisan du Chocolat, we delight...

GOOD TEMPERED CHOCOLATE

Tempering chocolate is a basic skill to hone for professional and amateur chocolatiers alike. It consists of melting chocolate and cooling it quickly by moving it around on a cold marble till it reaches 28.5-30.5...