I embarked upon my quest to become a Chocolatier following a trip to Bruges in 2002. I trained at leading Chocolate Academies and, as my knowledge and confidence grew so did my passion for chocolates. In 2004 I set up my own business, Cheshire Chocolates. My chocolates are freshly made in small batches using the finest chocolate, imported from Belgium. I make all my own ganache fillings, using fresh fruit purees, oils and whenever possible, locally sourced ingredients. The chocolates are made over a three day period. On the first day the moulds are filled with tempered chocolate. On the second day I prepare the ganache (fillings), which is piped into the shells. On the third day, as part of the final process, tempered chocolate is then used to seal the chocolates. From day four onwards they get eaten! Cheshire Chocolates was the winner for Best Chocolate, North West Producer of The Year 2005.