What does it take to make the world’s best chocolate truffles? For Iain, the answer lies in an award-winning mix of expertise, passion, and the finest natural ingredients.
First he trained with the master chocolatiers of the French, Swiss and Belgian schools. Then he returned to Perthshire, and spent three years perfecting his Velvet Truffle. He is uncompromising when it comes to ingredients: he sources cocoa from the volcanic slopes of São Tomé, a tiny island off the coast of Gabon. And the cream? Fresh, unblended, and Scottish – from a single herd of cows.
His richly textured truffles go exceptionally well with a dram of Glengoyne: you’ll find them on the Whisky & Chocolate Tour. But it’s his undiluted focus on natural ingredients, time-honoured craft and perfection that makes him a true Kindred Spirit.