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Ingredients
Obviously, the star of the show here is the chocolate. I use mainly Callebaut's Belgian chocolate and although my own preferences always lead me back to the dark chocolate, I love creating different experiences with the heartwarming milk, the creamy white, the definitely moreish Gold and the surprising Ruby chocolate.
And for a fun twist, I like to incorporate seasonal, locally foraged ingredients whenever possible!
Foraged ingredients
It started with the lovely hazelnuts from Càrnach wood, the petals from the rosa rugosa bushes around my garden, the rowan, hawthorn and fuschia berries, and now I'm obsessed with spruce tips, which make a wonderful toffee! Next... seaweed in caramel?
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