Patrick Aldred, CFC Chocolatier - Biography

So an Engineer becomes Chocolatier! For Patrick his new career in chocolate evolved in 1986 traveling to Belgium and returning to the UK with some of the finest confections around. With sales rapidly on the up, additional resources were required and Patrick was convinced that he was the one to learn the roots of chocolate making. From this initial introduction it wasn’t long before Patrick was creating his own recipes constantly searching for chocolates that please even the most demanding of palates. Chocolate itself can be a very temperamental product to work with having it’s own set of issues with temperature and humidity; this in itself captured Patrick as it challenged his drive for perfection and hence a rather passionate relationship has begun.

Then followed nine years of additional technical & sales experience with Puratos Group and Belcolade Chocolate who ultimately assigned Patrick to set up their sales offices in America in 1996, which turned out to be very successful. Eventually his passion for creating his own confections was too great and as a result CFC Chocolatier was born in 2002 ……… most appropriately, chocolates with a romantic Italian theme.

So what makes Patrick and his chocolates so great?

It is a recipe in itself!

Balance

Create a good balance between chocolate and the filling allowing the flavor theme to be experienced first but always aim to close with the chocolate profile on the palate. Some have said “Patrick is the guy who desserts in chocolate”. This was noted from the Next Generation Chocolatier Competition in 2004.

Resourcefulness

In addition, never compromise on your ingredients when you find the one that works; stick with it. When someone unknown to you tries your chocolates and says, “It’s like I’ve got a party going on inside my mouth”! You know you’re doing something right.

Lastly, Passion

“The greatest reward I have experienced is to witness the enjoyment others experience through your own creativity”.