A double series of masterclasses, each 25 to 30 minutes in length, will be running over the course of the Fine Wine Fair set to launch at Chelsea Town Hall on the weekend of 15, 16 and 17 October .
During the classes, every aspect of the chocolate’s history and production “from bean to bar” will be covered, as well as looking in detail at the tricky subject of pairing chocolate with various wines.
Founded by Raffaella Baruzzo, the eponymous chocolate company’s mission statement is “fatto a mano”, echoing the world of couture dressmaking, and honouring the same ideals of attention-to-detail and bespoke production through a customised offering.
Baruzzo hails from Friuli-Venezia Giulia in northern Italy and uses her knowledge of local traditional cuisine together with family recipes to produce the assorted chocolates.
No stranger to the UK’s chocolate scene, having worked as manager at Rococo and consultant for Galler, Baruzzo sources her cocoa from producers in South America and the other ingredients from her native land.
Flavours include pistachios and almonds from Sicily, hazelnuts from Piedmont, citrus, rose, blueberry, rosemary and liquorice, mocha praline, grappa and rum liqueur truffles.
Baruzzo explained that the search for continually new flavours from varied ingredients is inspired by Proust’s declaration of “smell as liquid memory”.
She added: “Starting Baruzzo meant going back to my own roots with a fresh perspective. Chocolate represents to me a universe where history, philosophy, chemistry and sensuality can meet.
“I seek to offer everyone an experience of receiving something that opens the door of the heart, bringing an appreciation of beauty on many levels. Finding each chocolate design has been a process of discovery and an ongoing education, all the time searching for what evokes the sensation of pleasure.”
For more information on Baruzzo please visit: www.baruzzo.co.uk