Meet Bill
Fascinated by how differently chocolate is handled in various parts of the world, Bill
combines influences picked up on his travels, from working with locally grown soy
beans and lemon myrtle seed on Australia's Sunshine Coast and experimenting with
Agar-Agar in Hong Kong to exploring the exceptional teas and spices of Saudi Arabian
and Iranian-influenced Dubai.
Fascinated by how differently chocolate is handled in various parts of the world, Bill combines influences picked up on his travels, from working with locally grown soy beans and lemon myrtle seed on Australia's Sunshine Coast and experimenting with Agar-Agar in Hong Kong to exploring the exceptional teas and spices of Saudi Arabian and Iranian-influenced Dubai.
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