My favourite chocolate was introduced to me by Louise Thomas of the Chocolate Consultancy. It is a single-estate couverture from Los Ancones from Santo Domingo in the Caribbean and the producer is Michel Cluizel. The percentage that we use in the restaurant is 67% but there are other single-estates and single origins that are available. I have chosen this percentage because it is perfect for both autumn and winter dishes; it is earthy but rich and leaves a very clean flavour on the palate.
Adam Simmonds, executive chef, Danesfield House