Introducing Chocolate by Miss Witt

Introducing Chocolate by Miss Witt

We caught up with Kerry the passionate and talented lady behind Chocolate by Miss Witt over one of her delicious hot chocolate sticks.

What led you into a career in chocolate?
Chocolate found me! It has always been part of my life. As a three year old I made peppermint creams dipped in chocolate and baked chocolate cakes shaped liked trains.

Daydreaming through secondary school about becoming a pastry chef eventually led to me designing and making a Chocolate Mocha Mousse dessert which gained me the title of pastry chef of the year at Southampton College (NVQ Level 3 Pastry) having completed NVQ Level 2 Catering at Brockenhurst College.

Which qualities do you think make an outstanding chocolatier?
Being able to understand how to create a delicious chocolate which will leave a lasting impression on the customer. There are three elements involved in this, the look and design of the chocolate, the type of converture you use to enhance or contrast the flavour you are pairing, the type of ganache you are going to use whether its water ganache or jam ganache or a traditional cream and butter ganache.  

Describe what makes your chocolate so special?
All of my chocolates are made with my unique water gancahe using Hildon Water which gives clarity of flavour to each chocolate which allows the flavour notes in the chocolate to sing.  Every chocolate has been invented with some taking up to 3 months to perfect. Using my unique Hildon Water ganache means that I don’t use any butter or cream in my chocolates.

Where do your ideas for pairings come from?
There are many parts of my craft I enjoy but my first love is flavour development and creating new bespoke chocolates for clients.When developing a new chocolate I look at the flavour notes of the different convertures and also the flavour I am going to pair the chocolate with.

What is one of the strangest yet tastiest pairings you have discovered?
Not many people have come across white chocolate and mussels but this works exceptionally well if you grate white chocolate over moules marinière it adds a delicate layer of vanilla to the dish.

What are your best selling flavours/chocolates?
My best selling flavour is still the sea salt caramel, it has become a modern classic .

Which local ingredients do you use in your chocolates?
I use as many local ingredients in the chocolates as I can. All my fruit based chocolates contain Naked Jam foraged and made locally by Jennifer Williams, the water I use for the ganache is Hildon water from Broughton.  I also use herbs from my kitchen garden.

You’ve recently been working on a tasty gin and chocolate combination...
Yes, I’ve been working with Pothecary Gin to create two chocolates using distillates of their gin. One is White Chocolate and Lavender distillate and the other is Mulberry extract and Sicily Lemon distillate. They won’t be launched until the Country Living Christmas Fair in Islington in November.

Where to buy Chocolate by Miss Witt:
Masion Cusine Deli in Lymington, Danestream Farm Shop in Bashley, the hot chocolate sticks are on the menu at the Bodega Christchurch, The Larderhouse at Southbourne. You can also try Kerry’s chocolates at Captains Club Hotel, Burley Manor and The Shipyard restaurant at Lymington.

Learn from Miss Witt:
To celebrate National Chocolate Week Kerry will be running a Chocolate Demonstration at the Montagu Arms, Beaulieu on the 19th October this includes Afternoon Tea.  It starts at 2pm, please contact the hotel to book your place. More information.

On Thursday 3rd November Kerry will be at Herbert Williams Kitchens, Romsey with a Christmas Present inspired Workshop.

And on Tuesday 6th December Kerry will be at Burley Manor with a Christmas Present inspired Workshop.