Chocolate & Sugar Work
Chocolate and Sugar models and centre pieces form part of the skills Joanne enjoys to develop.
Her specialty is modelling lifelike sugar flowers
Chocolatea by Joanne Todd
2014 saw the launch of "Chocolatea" a bespoke blend of chocolate, designed by Joanne in collaboration with the Or Noir Lab at Cacao Barry's Paris headquarters.
The process involved tasting over 50 base chocolates from the bean to the mass, choosing the preferred base notes and flavour profiles from fruity, aromatic, to smoky.
The finished product was then created by the blending of beans and customising the recipe to deliver the chocolate of my own design.
Chocolatea is a 73% Cacao fine couverture, with beans originating from Venezuela, Cuba, Ecuador and the Dominican Republic.