Trained in the kitchens of Gordon Ramsay and Giorgio Locatelli, followed by 5 years in a 2 Michelin-starred restaurant in Spain, Damian has developed all his own recipes to enable him to omit the use of cream in his ganaches. The result? The chocolate experience is all the more intense because there is no cream to cover the true flavour.

Damian makes his signature water-based ganaches with a range of flavours from the more classical fresh mint, single malt whisky or hazelnut praline to innovative combinations like salty liquorice or pear and anise; semi-liquid truffles that change flavour in your mouth; and funky lollipops; amongst other original and unique creations.

“Damian's understanding of his craft and creative genius makes these chocolates truly special and an amazing addition to any restaurant." Says Adam Byatt, Chef and Proprietor Trinity Restaurant.
Damian Allsop Chocolates Ltd supplies gastronomic chocolates to hotels, restaurants and speciality shops around the UK.