Let the Fun Begin
Never am I more delighted than when I arrive at work and hear “We have chocolates for you to try”. And by chocolates, the team truly meant chocolates, there were heaps of flavours to try. Banoffee, Black Gin and Apple, Caramel Spiced Apple, Rose and Yuzu, Caramel and Almond, Honey and Caramel and Passionfruit Caramel were all laid out in trays in milk, dark and white chocolate shells. Here came the hard part. What flavours worked, what didn’t, and did they suit being in dark, milk or white chocolate? Not content to just balance the flavours inside the chocolate, we need to ensure the shell enhances the flavour not distract from it.
We then consider the flavours that we will put in an assortment. Not only do new want a variety of milk, dark and white chocolates, but we would like different textures and a balance of fruit and nut flavours.
The Art of Presentation
Now we have the chocolates, we need to decide how the chocolates will look.
With our Spring collection Sarah was inspired by a colourful wall of Havianas which lead her researching the colour transition trend at the time. The winter night sky was the inspiration for the winter collection with hints of gold leaf and white and gold cocoa butter to create the illusion of stars.
Craftsmanship and Innovation
Creating new chocolate flavours requires both craftsmanship and innovation. It involves meticulous attention to detail, balancing flavours, and experimenting with different ratios and techniques. The process of trial and error plays a significant role in achieving the perfect balance. At Devonport Chocolates we embrace experimentation, collaborate with our incredible team, and foster a culture of innovation to create unique and remarkable chocolate flavour combinations. We hope you enjoy this selection as much as we have enjoyed creating it.
