Getting Creative with Gilbert Stephens

It was a very chocolatey evening with Gilbert Stephens and their guests in Exeter, as the pressure was on to create flawless truffles with Choccie Bar...

The teams of young professionals rose to the challenge and some great creations began taking shape as the mango and coconut ganaches and salted caramels

   
   
   
   

found their way into the scrummy chocolate shells.

The most exciting challenge to come out of the evening however was that thrown down by the winning team who designed a two-tone chocolate called Key Lime  for Choccie Bar to add to it's awared-winning repertoire.

Watch this space...