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Afternoon tea… with chocolate by Paul A Young

March 27 2014

Pastry and chocolate have a special affinity in culinary terms. Many of our talented contemporary chocolatiers first learnt how to work with chocolate during their time as patissiers– Damian Allsop, William Curley, Paul Wayne Gregory and Barry Johnson of Rococo to name just a few examples. With this in mind, it’s good, therefore, to see hotels working with chocolatiers to help create special menus for their afternoon teas, as Grosvernor […]

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