Chocolate Consultancy

When Barry isn't creating chocolates himself, he works around the world with companies who handle chocolate as an ingredient.Barry knows chocolate inside out, and he is equally knowledgeable about sugar confectionery, patisserie, desserts and ice cream.

Companies will call on him to help them innovate , from the very beginning of a brief right through to launch.Of course his culinary experience and his years of New Product Development experience at Thornton's mean that he has a fantastic track record for creating the most amazing ideas for sweet products.

He can work with just a verbal brief, an idea of what the customer wants and also a very specific brief - perhaps to beat a competitor product or to achieve cost savings or efficiency. He can take that through to physical and wonderfully edible kitchen samples, through to factory trial and first make.He is not just a thinker, he is an incredibly practical operator.

Sometimes Barry's expertise is called upon to help with the transition of kitchen and ideal product through to full scale make.He may not have created the initial idea but if anyone can make a product work, Barry do please email or call Barry if you need a bigger thinker to help you or your team innovate, if you need specific product creation and if you have a product which you just cannot make run efficiently , maybe your scrap is high, or you have inconsistencies that your customer will not accept?