We are currently working up some new designs of Easter Eggs for this year. I love to make up chocolate shapes such as shells or leaves using my handmade silicon moulds. I then inlay them into the egg mould before filling the mould with chocolate. This image shows a handpiped white chocolate and raspberry flower inlaid into our deliciously smooth 44% Venezuelan Origin Milk chocolate. Tom will be adding the new products to the shop this coming week.
Submitted by Nicky Grant on Sat, 03/03/2012 - 07:12