Master Chocolatier: Damian Allsop

A head pastry chef for over 20 years, Damian has worked at some very prestigious restaurants including El Celler de Can Roca, Gordon Ramsey’s Aubergine and Locanda Locatelli. It was during his time with Giorgio Locatelli that he developed a water-based chocolate ganache that he believes expresses the true flavour of the chocolate.