Pitlochry and Highland Perthshire
Award-winning Velvet Truffles created for Michelin Star chefs, VIP gifts, and clients worldwide. Master Chocolatier Iain Burnett has a passion for excellence, working with an exceptional fresh Scottish cream and rare island cocoa, receiving over 40 awards including twice the Best Truffle in the World. New guided Chocolate Tasting Flights.
Master Chocolatier Iain Burnett is an award-winning artisan with a passion for excellence. Iain creates the uniquely hand-crafted Velvet Truffles for Michelin Star chefs, VIP gifts, and clients worldwide. Scotland's most awarded Chocolatier, his Velvet Truffles are made with an exceptional fresh Perthshire cream and a rare island cocoa. The luxurious textures and flavours of the Velvet Truffles® have received over 40 awards, twice judged the Best Truffle in the World out of thousands of chocolates from 40 countries by chefs, sommeliers and food experts. Other awards include twice Best Food Service Product at Food&Drink Excellence; Gold, Silver & Bronze awards from the Academy of Chocolate; Triple Gold Star from the Great Taste Awards; and Europe’s Best Hot Chocolate Ganache.
As one of Europe’s leading truffle specialists, Iain Burnett creates bespoke petits fours for clients including Claridges, Gordon Ramsay, Albert Roux, Gleneagles, Harvey Nichols, British Airways First Class, Michelin Star chefs, Master Distillers, governments and royalty. Iain works from his specially designed Chocolate Kitchen by the River Tay in the village of Grandtully in Highland Perthshire.
The unique flavours and world class texture of his Velvet Truffles are the result of both rare ingredients and the extreme level of craftsmanship. His goal was to create a luxuriously smooth and "naked" pure ganache, with no hard chocolate shell – but using only natural ingredients instead of artificial flavourings and preservatives. It took him over 3 years and 150 adjustments in methods and recipes to achieve the first Velvet Truffle. Each one takes 2 days to hand-crystallize. Iain uses real fruit and honey from local apiaries and flavours change seasonally due to his use of non-blended cocoa and cream. The intense rare São Tomé island cocoa has exceptional fruity, aromatic and spicy characteristics, shifting with each harvest, and he combines it with an extraordinary sweet grassy fresh cream from just one herd of Perthshire cows. Only the purity of ingredients and extreme craftsmanship allows all the flavours to show through.
Iain shares insights into the art of a Master Chocolatier, flavours and textures, in guided Chocolate Tasting Flights sent worldwide with an audio link or experienced alongside Europe’s Best Hot Chocolate in the Chocolate Lounge next to his Kitchen, Exhibition and Shop.