This is the nervous system of our production.No new staff is allowed here at least for the first 6 months or one year or as long as it takes to be trained. The three machines that we could not live without are: a steam cooker, a mixer with vacuum pump and a fan oven (for roasting nuts, cooking nougatine).

Each recipe starts with the choice of ingredients. Whilst many producers use one type of cocoa beans, origin or blend, as a base for all, we have as many as 20 to choose from. The combination of type of cocoa bean, soil and climate of the plantation, process from harvest to couverture, gives each of them a distinct taste. For our fresh Moroccan mint ganache centre, for example, we use a mix of Madagascan beans(fresh and fruity) and Dominican Republic beans (intense and full bodied). We pick up the fresh mint leaves at 5am from Covent Garden. Back in the production we heat cream and infuse the leaves in it. The hot cream is then strained and poured onto the chocolate chopped up. The mix is turned under vaccum and almost tempered by running cold water in the jacket of the mixer before being poured onto long slabs to set overnight.