Our first thought was to open a shop and sell the wonderful chocolates that we had sourced in France. A course in chocolate making is a good way to start, so off we went, but that was definitely justthe beginning. We are continuing to learn with every new batch of chocolate that we 'temper'. Tempering is the name for the heating and cooling of the melted chocolate to precise temperatures and only when done correctly will the chocolates have a sharp snap and shiny look.
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