I grew up learning with hand beaters and needing help to lift things out of the oven, but I kept experimenting. I’m not formally trained, just someone who enjoys following a recipe and then seeing where it leads. Over the years I picked up cheesecakes, lemon meringue pies, scones, lasagna, cannelloni, biscuits, cakes — and my signature dish, veal cordon bleu.

In 2025 I visited Belgium and did a couple of tourist chocolate‑making courses. I loved it and decided chocolate might be my next creative outlet. People are very supportive of a chocolate hobby when you hand out samples, and the artistic side appealed to me — I used to paint models, so cocoa butter felt like a natural extension.

In 2026 I spent three days at Savour School learning from Kirsten Tibbals. She has more chocolate knowledge in her little finger than I have in my whole body. I learned a huge amount and finally started doing things properly instead of “internet‑properly.” Anything impressive comes from her teaching; anything questionable is entirely my own invention.

This is still a hobby, and I’m happy to give my chocolates away. Maybe one day it’ll become a retirement project. For now, if you’d like to support me, you can buy me a coffee through the link above. Some experiments will fail — that’s part of learning.

If you’re reading this, I hope you’ve enjoyed the chocolate. There’s a feedback form if you’d like to help me improve.

Enjoy, Geoff