Damian Allsop Chocolates Press and Testimonials
The AA Guide Restaurant Guide Article 2012
Kent-based Damian Allsop, who worked as a pastry chef in a string of top restaurants before setting up in business as a chocolatier, believes chocolate is going through a renaissance similar to that of wine. "We're starting to discover that with different varieties of cocoa bean you get different characters in the chocolate, and that a particular type of bean grown in Venezuela will taste very different to the same bean grown in Peru."
Read full article click AA Restaurant Guide 2012 articleThe Independent
Read the full articleCrane.tv
Chocolatier Damian Allsop and his partner Anna Hernandez Piferrer, owners of Damian Allsop ch2ocolate talk ganache and truffles and tell us how chocolate has kept them together. Ch2ocolate offers unique, water-based ganache - all handmade and devoid of lactic flavour, creating a pure, intense taste and a lighter sensation.
Read the full articleSee us featured on the Food People podcast.
"For us not only was this a fascinating insight but also a great inspiration to look at what you are doing and challenge why you do certain things and how perhaps by ringing the changes you can make the good even better!" Chocolate News section of foodwatching September 2009
"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
Testimonials
"Damian's unique water ganaches continue to be a revelation, when I need a new flavour combination I can rely on Damian to deliver the right balance, this is what truffles should taste like." Angela Hartnett, M.B.E., Murano, London
"In the past few years we've started looking for the best quality that we can in everything, and that includes chocolate. Damian's classic salted muscovado caramels are perfect for after dinner, they deliver the dark and rich flavours that my customers love." Tom Kerridge, The Hand & Flowers in Marlow
"We could make our own but I don't think we could make them as good as Damian" Stephen Terry, The Hardwick
"Damian is sensitive to modern demands, so uniquely makes water based ganaches giving a less adulterated taste." Londonproject.co.uk, March 2006
"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
