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Aged to perfection torrents

Aged to perfection torrents

Aged to perfection torrents

Aged to perfection torrents

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In , Will was celebrated as one of the brightest prospects in the hospitality industry under the age of 30 at the Acorn Awards What is important to know is that Will is a very passionate, hard working, supportive and humble human being and this is, beside his great talent for pastry and chocolate, a very strong quality which opened the doors of success to him already at such young age.

When and how did you fall in love with pastry and chocolate to become a pastry chef? I understood it more and found I could express my self more through the sweet side of the kitchen. Many thanks go to the expert teaching from Yolande Stanley MCA who later became my training manager for WorldSkills Japan and now a truly great friend. It was also here that I trained for WorldSkills Japan spending many extra curricular hours working on my tasks for the competition.

I seemed to grasp things quickly especially the likes of making chocolates, tempering and so on and I think this is due to the passion I had and have even more of now. I think the difficulty came in the repetition of said tasks and making everything always looking exactly the same.

Without doubt, Yolande Stanley MCA — from the word go, I felt I could learn so much from her and luckily for me, she took me under her wing, with my willingness to learn and develop my skills further.

My first ever week in a professional kitchen and it was probably the moment that made me realise for sure that I wanted to be a chef and follow this dream.

Two years of hard work, time and training culminating in competing against 16 other pastry countries, at the largest skills competition in the world, the sole UK pastry chef representing the country, competing in many different tasks including chocolates, afternoon tea pastries, marzipan modelling, chocolates, desserts, entremets gateaux and a sugar show piece over four days.

When I was young, my Nan always baked the most wonderful, yet simple, chocolate fudge cake. The most delicious chocolatey cake sandwiched and topped with chocolate fudge icing — I always remember not being high enough to reach the top of the worktop, but always wanting to help and lick the bowl and wooden spoon of course.

I take a lot of inspiration from nostalgic flavours and many of my recipes take inspiration from classic desserts, cakes and puddings but perhaps using them in different recipes of ways of presenting them. I eat chocolate every day so I would say very good! This is a really difficult question because I have so many. The flavours of cocoa are so pronounced due to the new way of fermenting the beans. Which chocolate desserts are you working on now and which is your favourite and why?

We have the flavours of whisky and raspberry as the two major flavours and we know that they go so well with chocolate and two of my favourite flavours too. If you could chose any place in the world to go and try the cuisine or pastry or chocolate, where would you go and why? One of my big passions is becoming cocoa sustainability so I want to travel and learn how we can ensure we save cacao and chocolate.

I tasted a new chocolate last year made using beans from Brazil tasting of coffee and grapefruit — just beautiful and I get so excited about the natural and different flavours cacao and chocolate can have.

To be happy in what I do, eating more chocolate and sharing my love and passion for it — the greatest ingredient in the world. Throwback to our Rugoso plantation trip 1 : a complete recipe collection to get inspiration for your next creations! Skip to main content. Close navigation. Cacao Barry. Chocolate Pure cocoa products Nut based products Croustillants Convenience products. Follow us. Will Torrent, pastry consultant and Cacao Barry Ambassador. Will Torrent.

Apricot and Rosemary Delice. Photo: Jonathan Greyson When and how did you fall in love with pastry and chocolate to become a pastry chef? Where did you learn your art? Lemon And White Chocolate truffles. Photo: Jonathan Greyson What was most difficult to master? Who was your greatest teacher? Thyme and Honey Chocolates. Photo: Jonathan Greyson What was your most valuable experience? What was your greatest challenge ever?

Photo: Jonathan Greyson Do you have any special memory related to chocolate? What is inspiring you today? What is your relationship with chocolate? Strawberry and Balsamic chocolates. Photo: Jonathan Greyson Which are your favourite flavours and why? Photo: Jonathan Greyson How do you like to enjoy chocolate? The best chocolate or chocolate dessert you have ever eaten? Lime and Yuzu Caramels. Photo: Jonathan Greyson What is your greatest achievement?

And your ultimate dream? What would be your final message to our readers? Photo: Jonathan Greyson. Related items. Read more. Rugoso plantation trip.

Origami Penguin Mould. Discover our new Origami mould : the Penguin created by our chef Julie Sharp. Close language selection. Choose your area. English - Other countries. Close newsletter modal. Subscribe to the newsletter. The most inspiring, creative and relevant information on chocolate. Subscribe now to receive our latest product innovation news, recipes, events information and special CacaoCollective benefits.

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Aged to perfection torrents

Aged to perfection torrents

Aged to perfection torrents