Master Chocolatier: Damian Allsop 

Saturday 14th December at 2pm

A head pastry chef for over 20 years, Damian has worked at some very prestigious restaurants including El Celler de Can Roca, Gordon Ramsey’s Aubergine and Locanda Locatelli. It was during his time with Giorgio Locatelli that he developed a water-based chocolate ganache that he believes expresses the true flavor of the chocolate, rather than masking it with cream. Damian supplies chocolates to some of the very best restaurants in the UK, and sells online and through high-end retailers while waiting for his new shop to open. Meanwhile he is involved with CookBooth.com, and his recipe for Christmas chocolate fondant using Duffy's Venezuelan 72% dark chocolate will be uploaded onto the site after his demonstration.

Tickets are £5 each and this event is limited to 60 people.

Like us on Facebook: TheChocFest Follow us on Twitter: @TheChocFestival