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Artisan of the future
Our philosophy, Artisan of the future, is to create luxury through individuality, innovation and exceptional craftsmanship.
Artisans work from the heart. They start as apprentices, 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. Artisan products beautifully crafted are the last true luxury in a world obsessed with consuming ever more and faster.
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Gerard's work starts with searching for exceptional and rare cocoa beans carefully harvested from South America, the Caribbean and Asia with distinct taste profiles. He transforms these into chocolate bars adding cane sugar and dried milk from the British Isles, conching and refining in house in Kent. Artisan du chocolat is one of the very few British artisan chocolatiers who produce chocolate (and chocolates) from ground cocoa beans instead of buying in already made couverture |
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For soft centered chocolates, Gerard infuses cream with fresh herbs, flowers, spices, nuts and fruits (actually pretty much anything he can get his hands on), then gently emulsify it with chocolate, a little sugar and butter. Most artisan chocolates have a short shelf life (1 month) because they are fresh and do not contain vegetable fat, excess sugar or alcohol. This is a choice that makes Gerard's work a lot more challenging but the chocolates a lot finer.
