Chef knows best when it comes to joys of chocolate

Daniel Richardson at work
Daniel Richardson at work

If you want something unique to give your loved one this Easter you could try a simply delicious handmade chocolate Easter egg from Hartwell House.

Head chef Daniel Richardson has joined the celebrated Cercle des Valrhona Chefs and is now producing incredible eggs and exceedingly tempting individual chocolates in the kitchens of the historic house.

Mr Richardson, who has worked at Hartwell since 1999, attended master classes and demonstrations and wanted to produce a unique product for Hartwell House.

The result is a variety of white, milk and plain chocolate eggs with individual chocolates inside, on sale for £7.95 from the reception area and after Easter, boxes of chocolates will also be available.

He said: “I joined the Cercle so that if I get stuck I’ve got a network of the most experienced chocolatiers in the world to fall back on for advice.”

A stickler for precision and flavour, Mr Richardson has prepared a collection of beautiful looking chocolates finished with gold leaf colourings and with strong flavours on the inside which don’t overpower the taste of the chocolate itself.

He said: “They all have unique shapes and finishes. I have done a lot of work on the fillings, discarding those which don’t have a strong enough taste.

“The shapes are different – some of them have been quite challenging to get out of the moulds but that’s part of the process. I want to create something unique, something you can’t get anywhere else.”

The flavours include blond, which is created from a mixture of white and milk chocolate and tastes very like butterscotch, passion fruit, banana, almond praline and cherry.