Born in Ireland in 1972, Gerard Coleman trained as a chef and pastry chef in Dublin, London and New York. At the age of 25, he trained as a chocolatier in Belgium before returning to London and founding Artisan du Chocolat in 2000. Gerard's work starts with searching for exceptional and rare cocoa beans carefully harvested from South America, the Caribbean and Asia with distinct taste profiles. He transforms these into chocolate bars adding cane sugar and dried milk from the British Isles, conching and refining in house in Kent. Artisan du chocolat is one of the very few British artisan chocolatiers who produce chocolate (and chocolates) from ground cocoa beans instead of buying in already made couverture.
United Kingdom (London)
bean-to-bar
bean-to-bar 
