Chef hones chocolate skills, taking afternoon tea to the next level

Pre-crystallising, moulding and enrobing chocolate were among the latest artisanal techniques that Peter Alcroft, Dart Marina Hotel and Spa’s head chef, refined on a recent course at the Callebaut Academy in Banbury, Oxfordshire. This accomplished chocolate work can now be enjoyed by guests and visitors at the 4-star waterside Hotel in Dartmouth, Devon, on the top tier of its elegant new afternoon tea stand.

With delicate sandwiches on the bottom tier decorated with colourful micro herbs, freshly baked plain and fruit scones on the second level, and a top tier,  resembling an artist’s palette, complete with sweet pastries, fresh fruit and chef’s handmade chocolates, taking tea at Dart Marina is a stimulating experience. Loose leaf teas dancing in glass teapots, rich Devon clotted cream, local strawberry jam and a glass of Champagne to ease the chatter will all leave a lasting impression long after the last crumb has been consumed.

Taking afternoon tea to the next level is just one part of Dart Marina’s continued investment in further developing the hotel, offering guests a truly stunning location to enjoy their tranquil escape, whether for a weekend break or a quick pit stop. Peter explains; 

“I have always enjoyed working with chocolate, so sharing ideas with other professionals on this course was a really exciting way to expand my knowledge and improve my skills. The course started with an insight into the process of producing chocolate as we know it, from pod to bean to the cocoa nib, before we explored and mastered a number of different techniques. I am now delighted to be able to share what I’ve learnt with the guests at Dart Marina as they sit back to enjoy their afternoon tea.”

For further information on Dart Maria Hotel & Spa please visit www.dartmarina.com.