While mother, Andrea Huntington, manages the factory and production team, daughter, Lucy Elliott, is in charge of the creative side, designing each range from top to bottom. Their colorful designs are very much inspired by ’90 pop culture, with the added tongue-in-cheek reference.

“We started making chocolate in 2010 after a short course with an Italian pastry chef,” the two relayed in an interview with the Printed blog. “Originally we set up in my parent’s garage with some second-hand equipment to practice our skills, but then in 2011, we got the keys to a small shop in the local town center.”

Over the years, they have grown to over 150 stockists around the world and now have a mini-factory where they can make 10,000 chocolate bars a week, all handcrafted by an all-female team in the UK. An added bonus is that the majority of their wrappers are made from recyclable or reusable material such as paper, card, and aluminum.

The post Yes Please, We Will Have ALL the Chocolates appeared first on MobiSpirit.

27-year-old Franco-Swiss, Guichon first became known thanks to the French TV program Qui Sera Le Prochain Grand Patissier? (“Who will be the next great pastry chef?”). As a teenager, he discovered the craft of confectionery at the age of 14 and quickly revealed his pastry skills thanks to his sense of work and his creative spirit.

Currently a recognized and sought-after chef around the world, as well as a world-known instructor in haute patisserie art, Guichon literally ignites Instagram with his creations and has amassed nearly 995,000 subscribers. He regularly shares videos and photos of his chocolate sculptures and presents his techniques of realization. You can check out some of those below.

The post This Gifted Pastry Chef’s Chocolate Sculptures are Perfection appeared first on MobiSpirit.

Still, just how luxurious can a mass-produced chocolate treat really be? And how luxurious would it be if a trained pastry chef attempted to make a truly gourmet version of it – from scratch?

Well, that’s exactly the question Claire Saffitz of the Bon Appétit Test Kitchen set out to answer.

Using her extensive pastry-making know-how, a few tricks and some pretty expensive ingredients, Claire attempted to recreate the treat that is, we assume, served in every ambassador’s party, as required by law.

But making these fancy chocolates proved to be more of a challenge than she was first expecting. Did she manage to recreate the delectable balls of chocolate and hazelnut, let alone improve them?

If you’re curious to see whether she managed to complete the monumental task she set for herself, watch the video below!

The post What Happens When a Gourmet Chef Tries to Make Ferrero Rochers appeared first on MobiSpirit.

While mother, Andrea Huntington, manages the factory and production team, daughter, Lucy Elliott, is in charge of the creative side, designing each range from top to bottom. Their colorful designs are very much inspired by ’90 pop culture, with the added tongue-in-cheek reference.

“We started making chocolate in 2010 after a short course with an Italian pastry chef,” the two relayed in an interview with the Printed blog. “Originally we set up in my parent’s garage with some second-hand equipment to practice our skills, but then in 2011, we got the keys to a small shop in the local town center.”

Over the years, they have grown to over 150 stockists around the world and now have a mini-factory where they can make 10,000 chocolate bars a week, all handcrafted by an all-female team in the UK. An added bonus is that the majority of their wrappers are made from recyclable or reusable material such as paper, card, and aluminum.

The post Yes Please, We Will Have ALL the Chocolates appeared first on MobiSpirit.

27-year-old Franco-Swiss, Guichon first became known thanks to the French TV program Qui Sera Le Prochain Grand Patissier? (“Who will be the next great pastry chef?”). As a teenager, he discovered the craft of confectionery at the age of 14 and quickly revealed his pastry skills thanks to his sense of work and his creative spirit.

Currently a recognized and sought-after chef around the world, as well as a world-known instructor in haute patisserie art, Guichon literally ignites Instagram with his creations and has amassed nearly 995,000 subscribers. He regularly shares videos and photos of his chocolate sculptures and presents his techniques of realization. You can check out some of those below.

The post This Gifted Pastry Chef’s Chocolate Sculptures are Perfection appeared first on MobiSpirit.

Still, just how luxurious can a mass-produced chocolate treat really be? And how luxurious would it be if a trained pastry chef attempted to make a truly gourmet version of it – from scratch?

Well, that’s exactly the question Claire Saffitz of the Bon Appétit Test Kitchen set out to answer.

Using her extensive pastry-making know-how, a few tricks and some pretty expensive ingredients, Claire attempted to recreate the treat that is, we assume, served in every ambassador’s party, as required by law.

But making these fancy chocolates proved to be more of a challenge than she was first expecting. Did she manage to recreate the delectable balls of chocolate and hazelnut, let alone improve them?

If you’re curious to see whether she managed to complete the monumental task she set for herself, watch the video below!

The post What Happens When a Gourmet Chef Tries to Make Ferrero Rochers appeared first on MobiSpirit.