Chocolates craves are a crowd pleaser, there’s no denying that. With the chocolate world continually advancing, demand for more intriguing flavours, colours and textures is at an all-time high.

At Savour School, our chefs are constantly applying new techniques and concepts to stay one step ahead of the game. Trying to make chocolates stand out from the crowd while still appearing appetising can be a challenge.

With social media so prevalent nowadays it’s easy to be saturated by what has already been done by others. We need to step away from the trends and push ourselves to come up with new and interesting ideas instead of replicating the norm. I find inspiration for my ideas in everything, from nature to fashion. For me, it’s important to be inventive and a great way to bring your chocolates to life is with colour. Spraying cocoa butter is a technique that we use at the school. It allows you to experiment with colours and create unique designs that leave people wanting and wondering.

When it comes to chocolate, nothing is off limits. I love adding a fun element to chocolate and one of my most recent creations for Savour’s online classes was individual chocolates craves finished with a tiger print design. Inspired by safari, these chocolates were part of an African collection of chocolate I created. The process required a lot of intricate handwork and spraying the mould at different angles to achieve the orange gradient effect with varying stripes. Chocolate has come a very long way since the first block ever invented in the 1800s, and chocolates like this offer so much more visual appeal.

One of the most popular online classes I have recorded was for hot pink chocolates featuring a black stripe on top, titled the Racer Chocolate. The concept behind these chocolates was symmetry. Not only were they eye catching due to the use of contrasting colours, but also because of the unusual mountain peppercorn ganache filling. Such interesting flavours, colours and designs represent the growth of innovation in the industry and captivate the audience.