Q&A With Chocolatier Louise Anderson

Louise Anderson is the Resident Chocolatier at our Rabot 1745 restaurant and store in bustling Borough Market, London. Louise’s role is to create exquisite and exciting artisan chocolates using rare and fine cocoa from across the globe.

What are some of your favourite things about being a chocolatier?

I love food, so doing anything that involves making it is a dream. Chocolate is so versatile so it’s a lot of fun to work with. I’ve learnt so much about chocolate since starting as a chocolatier over a year a go and I’m still learning. There’s never a dull day.

What has been the most challenging part of becoming a chocolatier?

Being a chocolatier at Rabot 1745, which is a restaurant and cafe and chocolate boutique rolled into one, means everything I do is watched. So it’s been a challenge keeping up with what I need to do and also engaging customers at the same time.

I’ve also had to master multi-tasking. Chocolate is complex because it can be solid and liquid and sometimes it can be difficult to work with. You need to be very precise. I think for all new chocolatiers this is very challenging

Chocolatier Louise Anderson

What are your top tips for someone considering becoming a chocolatier?

Experiment! Make truffles, bake, cook… It’s all good training. Try and taste as many different chocolates as you can, from milk to dark, with different cocoa percentages, made with cocoa from different origins. Having quite a broad knowledge of chocolate before I started my training helped a lot.

Milk, white, or dark – which is your favourite, and why?

It’s difficult to say… I would say I find dark chocolate more interesting to taste but at the end of a hard day you can’t beat a bit of rich milk chocolate, it’s just so comforting.

Are you developing any special recipes or products at the moment?

One of the best things about being a chocolatier is being creative so I have a little note pad of ideas and recipes, working at Borough Market means I am spoilt for choice when it comes to ingredients. Watch this space…

How do people react when you first tell them about your day job?

I usually get asked if I eat a lot of chocolate to which I reply “yes”, and most people tell me they think I have a very cool job!

How have you found running the Bean-to-Bar Experience at Rabot 1745?

It’s a really fun experience and it’s really nice to talk to people who are so interested in what we do.

And finally, what’s your favourite Hotel Chocolat chocolate?

It changes a lot but I have to say our 72% dark chocolate from Madagascar will always be a strong contender!

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