About SJ
With regular visits to see family living in Switzerland, I couldn’t help sampling the exquisite Swiss Chocolates and I quickly adopted their custom of eating a small amount of something very good…albeit every day! Rather than a giant sized bar of overly sweet chocolate.
When my teaching career allowed, I attended professional chocolate courses at the Callebaut Academy and Slattery’s where I learnt the art of making chocolates that look beautiful as well as taste fabulous. Now I make chocolates full time in my home workshop in Horton on the beautiful Gower peninsular, South Wales.
When my teaching career allowed, I attended professional chocolate courses at the Callebaut Academy and Slattery’s where I learnt the art of making chocolates that look beautiful as well as taste fabulous. Now I make chocolates full time in my home workshop in Horton on the beautiful Gower peninsular, South Wales.
Rocher clusters are my personal favourite
Rocher clusters are small mounds of carefully roasted Almond slivers, encased in creamy Milk or rich Dark Belgian Chocolate in the shape of a ‘rock’. Possibly a little addictive, the perfect combination of crisp, crunchy nuts and smooth chocolate.
