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A world of chocolate

A world of chocolate awaits at 181 Piccadilly as the finest chocolatiers reveal the mouth-watering secrets behind their newest and most exquisite creations at Fortnum & Mason.

Be the first to sample the exclusive new chocolates launching 12th-18th October from leading chocolatiers William Curley, Elinor Gorvet, Marc Demarquette, Art Pollard and Matt Tarra, sure to pleasure the palate for Chocolate Week and beyond.

The Academy of Chocolate’s Best British Chocolatier for 2007, 2008 and 2009, William Curley, introduces a new range for Fortnum & Mason, available on the fresh chocolate counter. Four of his gold award winning chocolates and four exclusive chocolates will include flavours of Thyme & Scottish Heather Honey, Raspberry & Toscano and Piedmont Hazelnut.

Winner of a Great Taste Award in 2008, Elinor Gorvett adds to the decadence with a quirky range of chocolate triumphs based on traditional British desserts. The mouth-watering flavours are available exclusively at the Fortnum’s chocolate counter and include Eton Mess, Gooseberry Fool and Treacle Tart.

Marc Demarquette demonstrates his exceptional craftsmanship in yet another unrivalled range of bespoke chocolates for Fortnum & Mason. Taking his creativity to new heights, changes to the range continue to focus on using Fortnum & Mason’s finest products and ingredients. Exquisite Black Velvet Jelly, made using Fortnum’s champagne and Guinness and Galangal Spice from the grocery department, more commonly used in Thai cuisine, are just a few of the ingredients that testify to the incomparable quality of the chocolate range available at the chocolate counter.

With six Academy of Chocolate Awards to his credit in 2009 alone, the reputation Art Pollard has built for his Amano range of chocolate bars precedes him. Exclusive to Fortnum & Mason in the UK, Amano offers a wonderfully unique and flavoursome chocolate range from some of the world’s rarest cocoa beans, each sourced by Art personally. The finest flavours from across the globe are developed with the most stringent attention to detail, producing the most stunning chocolate bar range.

Fortnum & Mason is delighted to launch the ultimate chocolate nibble with Single Estate Chocolate Discs that use the very best quality cocoa from the most exotic plantations in the world. The selection come conveniently packaged in lots of 20 disks, including cocoa beans from plantations including Madirofolo in Madagascar, Alto el Sol in Peru and Finmac in Costa Rica.

And finally, Fortnum & Mason is delighted to announce the launch of our English Mitcham Peppermint chocolates, which offer a unique take on a refreshing favourite. Developed by young Chocolatier, Matt Tarran, the exclusive range uses the precious Mitcham mint that almost died out in the 1940s, only adding to their exceptional quality.
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7 September 2009
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