Chef Craig Alibone invites us to Pâtisserie & Champagneria Craig Alibone Patisserie, his Norwegian pastry store and tea room. He tells us about his career and his experience using Ground Chocolate, our new range of finely grated Single Origin dark chocolates.

After completing his chef’s training in England, Craig kept studying and working in France, where he was trained by top pastry chefs such as Bruno Moncudiol, Sébastien Serveux and Jean-Marc Guillot. He then decided to move to Norway and opened his pastry store. It is there that he makes confectionery for his customers and constantly experiments with new flavours and textures for his pastries and plated desserts.

Here, he shares his hot chocolate recipe made exclusively to mark the launch of Ground Chocolate.

Check out the photos for more!

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