Carlo Melchior - Melchior Chocolates
After Carlo studied the art of chocolate making in his native Switzerland, he brought his skills to the UK and set up Melchior Chocolates.
Biography
Carlo has been decorated with numerous awards over the years, his first being the highly esteemed Henrietta Green's 'Best Chocolates in Britain'. More recently, his Champagne chocolate truffles won the Silver Award in the 2011 Taste of the West Awards. His products are found in delicatessens and shops all over the country, including London's Fortnum & Mason and Dart's Farm near Exeter.
We were able to speak with Carlo to find out more what about he hopes to offer through his Chocolate Easter Egg Workshop course, which will be running at our North Devon Campus.
What do you hope to offer potential students at Petroc?
I hope to teach them about chocolate making and give them the experience and knowledge to do this themselves. Everybody likes chocolate, but not everyone knows how to do it.
What made you become a tutor?
It’s a case of natural progression, challenging myself to do something a little different. I wanted to make people aware of the difference between good and bad chocolate, as so often people think that all chocolate is the same.
What is the most exciting aspect of being a chocolatier?
It’s very nice to see people enjoying my products and praising my skills. Knowing that you’re good at the job you do naturally spurs you on to do more.
What is your favourite chocolate flavour combination?
When I was younger it was definitely milk chocolate. However as I’ve got a bit older I now much prefer dark chocolate.
What has been your best success to date?
I’d say it’s got to be having Fortnum & Mason stocking my products for the last 26 years. To have a store with such a reputation selling my chocolate is truly an honour. The hand-rolled Champagne truffles I produce also won gold at the Great Taste Awards in 2012, so that’s something I’m also very proud of.
What advice would you five to anyone looking to study at Petroc?
If you want to know the secret of chocolate, book yourself onto my chocolate making course today and find out.