chocolate

William Curley is a luxury patissier and chocolatier.
- What was your career path prior to starting your own business?
I trained as an apprentice at Gleneagles Hotel in Scotland, I then went on to work in the kitchens off Pierre Koffmann, Raymond Blanc, Marc Meneau and Marco Pierre White. I then went on to be become the Chef Patissier at The Savoy
- How and when did William Curley Patissier Chocolatier start?
Together with Suzue we opened our first shop in Richmond upon Thames in 2004, it had been my dream for many years to open my own boutique…

Treat friends and family to these divine chocolate brownies.
Makes 16 squares for tea or 64 mini squares for canapés.
200g butter
200g dark chocolate
3 large eggs
275g caster sugar
100g plain flour
30g cocoa powder
70g milk chocolate
70g white chocolate
1 Preheat the oven to gas mark 4/180C/160 fan
2 Line a 23cm square tin with a large piece of baking paper. (This will enable you to lift the brownies out of the tin easily.)
3 Chop the white and milk chocolate into chunks and leave to one side.

…visit the EAT ME! Exhibition (8th Nov 2013 – 7th Jan 2014)
If you are on a diet or trying to stay away from indulgence before Christmas then this exhibit is definitely one you want to attend with a full stomach. As a winner of the ‘Prix Gourmand’ and ‘Best Food Photographer’ award, it is no surprise that >frenchartstudio has decided to showcase highly regarded and distinguished photographer Jean Cazals solo exhibition.