The Best Chocolate in London

Hello readers! I feel I should preface this article with an apology for the lateness of the post. You see, I have just moved into my very first apartment, an experience that was&educational, lets say. There is an article in the works so more details are forthcoming. The belated articles come from the fact that the internet in the apartment has been turned off until Thursday, and so I only have access to the World Wide Web through the school computers, on which no articles are saved. Only yesterday did a thought occur to me: flash drive.

And now, for your perusal:

The Best Chocolate in London

One might say, this isn't a very good title or recommendation. Chocolate (or food in general!) in London? Nothing to write home about. This was all too true until Master Chocolatier Keith Hurdman burst on the scene two years ago when he opened his unique chocolate shop, Melt, in Notting Hill. Hurdman was the pastry chef who produced the best scones in London (and Victoria sponge as well) while at the Brown Hotel. When Rocco Forte bought Brown's both management and staff changed, and off went Keith and his scones. That's how Melt came to be.

Hurdman has a thorough understanding of the chocolate world: from the French (fillings), to the Belgians (molds), to the Swiss. He builds on his strong classic foundation by creating unusual combinations of flavor and texture that I have not seen elsewhere. His chocolates aren't the banal bitter chocolate/chili combinations, but rather a more subtle and sophisticated approach. For example, he offers a layer of strawberry jelly coupled with milk chocolate balsamic vinegar ganache, all enrobed in 66% dark chocolate. This winning combination is found in Italian desserts, but not in chocolate. He also ensures that his marzipan has a bit of crunch and isnt over-processed for maximum texture and flavor, and uses glucose and other unique ingredients to lighten up his passion fruit truffles. His chocolate coverings are never too thin, so they allow for the wonderful crunch when you bite into them, and yet not too thick so as to obscure the flavor of the filling. Further, the surrounding chocolate has unique characteristics that enhance the taste of the filling. For example, Hurdman uses Ghana chocolate, which is particularly acidic and dry, to cover very sweet and tart fillings, such as Yuzu ganache, in order to compliment and enhance the taste of the filling.

The chocolates are made in the back of the little shop, so you can come and see for yourself how these small pieces of art are created. The aroma that welcomes you is also unique in its intensity, which bespeaks the chocolates themselves. Don't miss the port-infused square ganache and the sesame chocolate, and ask Keith what's special today; his creations are countless!