For people who care about their food

Introducing Laurent Bernard, Master Chocolatier

Master chocolatier Laurent BernardI’m delighted to introduce Laurent Bernard, a master chocolatier whose mission in life is to spread the word about how truly magnificent chocolate can be.

Laurent’s kindly agreed to share his expertise with us as part of Not Delia’s Chocolate Fest, and you can find out how to ask him your questions in a moment. But first, let me tell you a little bit about the man himself.

Prior to becoming a chocolatier, Laurent Bernard was a successful pastry chef, specialising in desserts, sugar work, modern pastry and of course chocolate. After graduating from culinary school in France, he travelled the world to work in various countries such as the UK, USA, Israel and Bermuda.

Since then, he has set up Laurent’s Cafe & Chocolate Bar in Singapore, where he is now settled with his wife Iveta.



With more than 20 years of culinary experience behind him he is now a master of his craft, and each indulgent piece of chocolate is created with love and experience. Tasting is believing!

If you would like to try it for yourselves, why not visit Laurent’s place and sample a hot chocolate, or perhaps a chocolate soufflé, or even a leisurely glass of wine?  You can find out more information on his website at The Chocolate Factory Online.

Laurent Bernard at work

If you have any questions about chocolate for Laurent, please send them in! (You can use the comment form below.)

2 Responses to “Introducing Laurent Bernard, Master Chocolatier”

  1. Scott

    Recently I seem to be seeing a lot of mentions of chocolate with chilli – in foodie magazines, on websites, and even in the shops!

    I wonder, does Laurent think this is a combination that’s here to stay, or is it just a passing fad?

    And what does he personally think about the taste combination? Should I buy it next time I see it?

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