Couture Chocolate

Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel.William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and pâtissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Pâtissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs.William’s success led to the opening of the first ‘William Curley’ shop in Richmond in 2004. This led to the launch of the UK’s first dessert bar in central London in 2009.His chocolates and patisserie can now be found in the food hall of London’s most prestigious department store, Harrods.During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain.In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a ‘Disciple Of Escoffier’, which recognises his achievements.William Curley is four times winner of ‘Best British Chocolatier’ by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts.

"This book is a detailed insight into William's chocolates and patisseries and the ideas and inspirations behind his innovative flavour combinations, and should have pride of place in every chocolate lover's kitchen." - from the Foreword