Damian Allsop CH20COLATES

"I have never tasted anything like it." (Alison Hepworth in Get Reading, July 2009)

"I am absolutely flabbergasted." (Lucy Cavendish in Observer Food Monthly, November 2008)

"This is what truffles should taste like." (Angela Hartnett, M.B.E.)

Welcome to a Chocolate Revolution!

Served in the country's top Michelin restaurants, these creations are changing the way we appreciate and understand flavour. Damian Allsop has re-invented chocolate as we know it, using water to unlock the true flavour of chocolate. By removing the cream and butter used by all other chocolatiers and pastry chefs, we have created the best tasting chocolates, giving a purer, lighter and fresh tasting chocolate that is unlike any other.

Damian has always loved chocolate, and has been working with it as head Pastry Chef in Michelin-starred restaurants for nearly 20 years. Working with some of the best chefs in England, France and Catalonia.

“London's very own Willy Wonka.” (The Independent, March 2006)

Damian's “eureka” moment came in 2002 when he was introduced to the now legendary Chuao chocolate from Amedei and realized that the ingredients normally added to make chocolate mask its pure and natural flavour.

This simple revelation began the search for a way to mix a non-flavoured liquid with chocolate. And the solution he discovered was water! From scratch, Damian had to re-think everything he had been taught and re-write all of his recipes, from ice-creams and mousses to crisps, foams, gels and now ganaches.

Damian Allsop is now the first and only chocolatier in this country working in this medium.

Our Ganache:

Our ganache is made with water and chocolate emulsified together and enrobed in pure chocolate. When you bite into the chocolate you get a delicate snap of the exterior chocolate that gives way to the smooth, melt-in-the-mouth texture hidden inside. Other textures and flavours can be added to bring surprise and complexity.

Some of our Flavours:

Single Estate 65% Columbian, Pear and Anise, Fresh English Mint, Morello Cherry, Salty Liquorice, Earl Grey Tea, Hazelnut Crunch, Single Malt Whisky, Rebellion Beer, Orange Blossom Honey, Olive oil

Meet The Team:

Damian Allsop Chocolates was started in March 2007 by Damian Allsop and Anna Hernández Piferrer.

Anna is the backbone of the business and she runs the office, accounts, orders and has become a very good chocolatier too! She’s also the ‘taster’, an enviable job pursued by many!!

Anna grew up in Catalunya and has always loved food. She’s the educated one of the relationship, graduating from both the University of Barcelona and Sienna. Damian and Anna met in Anna's home town of Girona in 2000 when she was working in the Dalí museum, after which she came to live in England where she worked in the quality food distribution sector before going into business with Damian.

Christian Gadient joined us as our first apprentice, and is rapidly becoming a very skilled chocolatier under the coaching and guidance of Damian. We also employ local packers on a part-time basis.

Damian has been Executive Pastry Chef at:

The Aubergine - Two Star Michelin – Gordon Ramsay (London)

Locanda Locatelli - One Star Michelin – Giorgio Locatelli (London)

El Celler de Can Roca - Two Star Michelin – Joan Roca (Catalonia)

Mas de Torrent - One Star Michelin – Relais Chataux (Catalonia)

Maestro - Ritz Carlton Hotel, Virginia (USA)

More Press & Testamonials:

"I have never tasted anything like it – each flavour is so pure and separate, yet they are magical because they are together." (Alison Hepworth in Get Reading, July 2009)

"'It's coffee!' I say in amazement. 'It's not passionfruit any more. It's coffee!' Then I taste chocolate.... I am absolutely flabbergasted." (Lucy Cavendish in Observer Food Monthly, November 2008)

"Damian's water ganaches are a revelation! This is what truffles should taste like." (Angela Hartnett, M.B.E.)

"Damian's understanding of his craft and creative genius makes these chocolates truly special and an amazing addition to any restaurant." (Adam Byatt, Chef and Proprieter Trinity Restaurant)

"Damian Allsop, one of the best pastry chefs we know." (Joan Roca, Celler de Can Roca (2 Michelin star restaurant) on Restaurant Magazine, September 2005)

"Damian is the Merlin of the chocolate world, coaxing flavours out of chocolate that you never thought possible." (Jesmond Dene House, Food Festival, April 2007)

Damian Allsop CH20COLATES

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