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! KEITH O'CONNOR LEON NGUYEN
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sk Timothy Snelgrove why he became a chocolatier and he will answer your questions with a question. “Who doesn’t like chocolate?” Today he is owner of Snelgrove’s Chocolatier - Florist in Enfield where they “bring chocolates, ice cream and florals together in one place.” “Valentine’s Day and Easter are our biggest seasons. Chocolates and flowers go together for Valentine’s Day when we sell plenty of chocolate hearts, truffles, chocolate dipped strawberries and heart-shaped boxes of assorted chocolates. On the floral side, we have roses and other arrangements to choose from, as well as special packages combining both flowers and chocolates,” Snelgrove said. The Institut Culinaire de France describes a chocolatier as “someone who makes confectionery made from chocolate. They may be responsible for the whole process from start to finish, from devising a recipe, through to making the product, and finally packaging, displaying and selling.” Certainly Snelgrove fits that description. “There are two ways to become a chocolatier, either professional training at a culinary school where you study as a pastry chef or participating in an apprenticeship. My route to becoming a chocolatier was being self-taught, and then I did an apprenticeship, but I’m mostly self-taught,” Snelgrove said. Before his interest in chocolates
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