A customized couverture chocolate shapes the very identity of a business. This is the guiding belief of Head Pastry Chef Simon Attridge and Pastry Chef Phillip Skinazi of the magnificent The Gleneagles Hotel 🏴 in Scotland.
Inspired by their surroundings and with the support of Valrhona, they developed their own three couvertures with dark, milk and now white chocolate. Summer berries, pine notes and birch sap meet in a dizzying festival of flavor, yielding chocolates with woody and aromatic flavors. Follow their experience with pictures.
Thank you to the entire team for their loyalty and for sharing their story! 🙌

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