Keith Hurdman has had an illustrious career travelling the world before joining Thorntons as Master Chocolatier. Thorntons' contemporary Chocolate Blocks and the sophisticated Paris and Milan collections are availble now – buy the November issue of delicious. magazine in order to claim your free chocolate sample.
First and foremost, why chocolate?
It appeals to all the senses, and is also a wonderfully dexterous material to work with, for a creative person.
You trained in Switzerland – do you believe that that’s the best place to learn chocolatiering?
Without a doubt. The training is better than anywhere else in the world for the variety and style of products made.
You’ve worked around the world – do you find that different countries have different approaches to chocolate and chocolate-making?
Yes. For example, the Latin countries prefer a high cocoa solid enrobed dark chocolate which is often combined with nuts. In Northern Europe, milk chocolate is still extremely popular both in filled, moulded and enrobed products.
Is there an art to chocolate-making or is it more of a science?
Both. An artistic craftsperson such as a gold or silversmith has surprising similarities to a top chocolatier.
Chocolate absorbs flavours – which flavours work better and which are a no-no?
I'm not a fan of pickled onion, cheese, fish, marmite, and garlic combined with chocolate; I leave such creations to the great masters! For me, the English analogy of ‘what grows together, goes together’ is paramount so, for example, passion fruit and coconut work far better than, say, red-onion marmalade and chocolate.
Do you ever get sick of the sight of chocolate?
Noooooooooooooooo!
What’s the most bizarre or beautiful chocolate sculpture you’ve created?
Well, I've replicated most body parts in chocolate... no pictures I'm afraid! (Cheeky! Web Ed.). I've made lots of chocolate artworks and they've all appealed on different occasions.
What’s the best chocolate you've tasted?
I haven’t tasted the best chocolate yet, the constant search for perfection inspires me.
What’s the future hold?
I'm afraid my crystal ball is a little cloudy with regards to the future, but at present and in the immediate future, I wish to be able to make a great product here at Thorntons for a very reasonable price for our customers to enjoy.
What advice would you give to budding chocolatiers?
Taste, taste, taste.