I’m a chocolate expert, writer, consultant and Academy of Chocolate award winning chocolate maker based in London. My book, Chocolate, covering all aspects of the chocolate world, with an emphasis on bean-to-bar will be published by Dorling Kindersley in September.
I’m Founder of Damson Chocolate, Founder & Editor of Chocablog, Founder of Bean&Bar, Co-Founder of Cocoa Runners and World Chocolate Guide and board member of The Guild Of Fine Chocolate. I’ve also been a judge at the World Chocolate Masters, Academy of Chocolate Awards and International Chocolate Awards.
My love of chocolate started in 2006 when I started my chocolate blog Chocablog at a time when I knew little about the industry and my access to the best chocolate was limited. Now with ten years experience writing about everything from artisan chocolatiers and bean-to-bar products to supermarket confectionery, I still find something new to learn almost every day.
I’ve traveled the world in my search for great chocolate, visiting cocoa plantations in Grenada & Hawaii, chocolate shops around Europe and even an award winning chocolate factory inside a prison in Milan. I’ve helped run public and corporate chocolate tastings, spoken on stage at London’s Chocolate Show and met many of the real artisans and cocoa farmers who produce some of the best chocolate in the world.
Chocolate has become my passion as well as my job. Whether it be finding a new bar, meeting a new chocolate maker or sharing my passion for great chocolate at a tasting event, the excitement is always there. As a chocolate expert, my clients cover the industry complete spectrum, from small British craft chocolatiers to America’s largest confectionery companies.
I’ve written about the explosion of small batch chocolate makers, and the challenges facing the chocolate industry, from both ethical and sustainability points of view. I’ve contributed to pieces for BBC News, The Guardian, The Independent. The Daily Mail & Shortlist Magazine, amongst others and regularly give interviews on the chocolate industry in a variety of media.
Here’s just a small selection of recent print media coverage & contributions.
Chocablog is the world’s longest running and most popular blog dedicated entirely to chocolate, with over 30,000 followers and subscribers across social media platforms.
Damson Chocolate is a brand new bean-to-bar chocolate maker. Currently in start-up phase, but already making chocolate from the bean. Even at this very early stage, our chocolate is already winning awards with our Madagascar 70% and Ecuador 70% both scoring bronze medals in the 2015 Academy of Chocolate awards.
Bean&Bar is a database of the world’s bean-to-bar chocolate makers and the bars that they produce. Currently work in progress, the site will eventually allow users to rate and review any chocolate bar, picking out flavour notes and textures, and receive recommendations for other bars based on their ratings.
World Chocolate Guide
World Chocolate Guide is an attempt to map all the world’s chocolate shops. With an IOS and Android app, the site will direct you to the closest and best chocolate shops, no matter where you are in the world.
Taste.Life is a brand new food, drink and travel blog. While chocolate remains my passion, it has led me to discover a whole world of food and drink that I wanted to write about. Taste.Life is my outlet for this.
I’ve recently started blogging for The Huffington Post. I’ll be writing more about London and my local food & drink discoveries here, but there is some chocolate too!
Before becoming a chocolate writer, I started a small web development & design agency called Dynamite New Media, and still do some work in this area – particularly for chocolate and food industry clients.
Need A Chocolate Expert? Get In Touch!
If you want to know more, are interested in my services or looking for an interview, please get in touch. You can email me at firstname.lastname@example.org or simply use the form below.
For more in-depth information on the kinds of chocolate consultancy services I can offer, case studies and more, see the Chocolate Expert page on Chocablog.