Meet Damian Allsop. A pastry chef by trade, Damian is now one of the hottest names in the chocolate-making world and he’s just arrived in travel retail. His exquisite creations are unlike any chocolate you have ever tasted.
The revolutionary special recipe has pioneered a new way to appreciate and understand the complex flavour of chocolate. The technique follows the same classic principles handed down from generations before- binding a liquid with melted chocolate. The big difference here is that everyone uses cream as their liquid. Allsop uses water. Hence the name Water Ganache.
It's all about flavour. Allsop want's you to taste the flavour and the quality chocolate. These flavours are hidden by the heavy, saturated animal fat that is cream. Take that away and the flavours start to sing.
Having spent nearly two decades as head Pastry Chef in Michelin-starred restaurants - and working with some of the best chefs in England, France and Catalonia - Damian’s turning point came in February 2002 when he was introduced to the now legendary Chuao (a Venezuelan coca bean variety) from Amedei.
It was then, according to his website, that he decided that the ingredients we add to chocolate alter its flavour unacceptably - a revelation that led him to find a way to mix water (a non-flavoured liquid) with chocolate. Damian Allsop Chocolates was born.
Damian claims to be the first and only chocolatier in the UK working in this "medium" - term that itself underlines how seriously he takes his craft.