The Bite Magazine - Spring/Summer 2024 - Issue 35

bitedessert Jada Brookes reflects on Aneesh Popat’s confectionary success with The Chocolatier and indulges in his new J’Lāto venture at the event opening. Event images courtesy of Brityard T hirteen years ago, self-taught chocolatier Aneesh Popat revolutionised the chocolate world with his innovative and health-conscious approach to choc- olate. “Chocolate and science are two of my greatest pas- sions,” he revealed. “My love of chocolate has led me to apply and combine my mathematical and scientific back - grounds to create the most unique and experimental fla - vour combinations with utmost precision and creativity.” Today, he continually experiments with new ingredients and techniques. Named The Heston Blumenthal of the Chocolate World by Channel 5, Aneesh spent time with a MOF (Meilleur Ou- vrier de France) Chocolatier who guided him in the art of sculpting chocolate. “French chemist Hervé This inspired me to use water with chocolate instead of cream and butter as described in his book Molecular Gastronomy,” he told Original Beans. “Using water instead of cream and butter was a natural step for its transparency in flavour, nuances and notes in the origin chocolate and health benefits.” The chocolatier contributes his innovative flavour com - binations to his grandmother, a master cook who exper - iments and fuses Eastern flavours with chocolate in her small kitchen. In 2014, he was awarded ‘The True Innova - tion in Fine Chocolate’ by The Academy of Chocolate for