A life dedicated to chocolate
Mon, July 13, 2020 by
Hmmm chocolate. There’s something about it right? What with our Festival Guest Director at Yorkshire Festival of Story this year being the legendary Yorkshire writer Joanne Harris (MBE), who wrote Chocolat (1999), which was made into an Oscar-nominated film starring Juliette Binoche it seemed only right Chocolate featured at this years festival.
David Greenwood-Haigh is one of Yorkshire’s most prestigious chocolatiers, a personal friend of Harris, we can’t wait for their join event at the festival Exotic Pleasure. We are equally excited to cook along at home to make Vegan chocolate with David at this years festival during his workshop.
We caught up with David ahead of YFOS to find out more about his passion for chocolate.
What was your first chocolate experience that stopped you in your tracks and made you say, “WOW!”?
That’s easy! It was my first visit to Salon du Paris for the world chocolate masters competition, it was mind blowing seeing just what could be achieved.
What journey did you take that brought you to become an award-winning chocolatier?
I started life as a chef in hotels and progressed to executive chef and then on to working for international food companies, the last being ‘Divine Chocolate’ where I did more specific chocolatier courses.
Which country would you say is the most passionate about creating exquisite chocolate?
That would have to be France as one of the great culinary capitals of the world. Paris has an honourable collection of artisan chocolate-makers among its residents: cocoa experts who bring genuine artistic flair to their chocolates and concoct the finest in both traditional and eclectic recipes. Dark chocolate is a real specialty among French chocolate artisans, as are ganaches: chocolates made with cream, yielding rich, silky, intensely creamy centres. A surprising number have their flagship boutiques in and near the Saint-Germain-des-Prés district, where I often lead my Chocolate Safaris from.
What is your most unusual/surprising chocolate experience that you didn’t think would work but it did?
A chocolate teambuilding event in Evian Village on Lake Geneva at the source of Evian water Spring in 45 degrees heat with the Danone company. We made fantastic vegan chocolate truffles which I may just show you all how to make too at Yorkshire Festival of Story.
You mention on your website that you are passionate about sourcing ethically sourced chocolate, could you expand on this?
Having worked for Divine chocolate for over ten years I have personally seen the impact and difference you can make to farmers life when they are paid fairly and valued.
What is the most unusual use of chocolate that you have come across on your travels?
I do a crab and white chocolate risotto with a green salad and cocoa vinaigrette dressing.
Written by volunteer writer Jane Corbett