Exciting and Experimental Flavour combinations
Voted amongst the 1000 most influential Londoners 2013, Aneesh Popat has showcased his creations at Michelin starred restaurants and royalty. Born in Britain and Indian by heritage, Aneesh has fused his mastery of Eastern spices with Western influences, as reflected in his chocolate creations which range from rose and cinnamon ganache to his famous chilli and lime truffle. He studies ingredients, looking at their flavour components to match them on a chemical level, so no matter how "out-there" they may sound, your brain has no option but to tell you that "it works!"

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Water Ganache
Chocolate + Water = Chocolate. Water having no real taste of its own allows for the chocolate to do all the speaking. Aneesh uses high quality and fresh ingredients to make his chocolates. Pairing fine chocolates with water, fruit purées, spices, nuts and herbs means this is all there is to taste. There is no thick cream masking any flavour. There is no butter coating your palate. The result? A beautifully smooth chocolate which melts luxuriously but does not leave a sticky residue in the mouth. His revolutionary approach to chocolate making has resulted in a ganache which contains 40-50% less calories than standard truffles.

Inspired by the technique discovered by French chemist Dr. Herve This, Aneesh has gone on to deliver an astonishing transparency and honesty in flavour. Note his chocolates by their signature:

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                        immediate high impact flavour and then a fresh clean palate. ​​​​