Early this year, when Dorset was still in the grasp of a cold spell and we were surviving on warming hot chocolates, Andrew Baker (Telegraph Weekend Editor and chocolate expert) came to visit us to learn what goes into making Chococo Chocolates. 

From piping and rolling fresh cream truffles, to sticking together Easter Egg halves, Andrew had a go at the variety of jobs Chococo chocolatiers do to create each one of our handmade chocolates. 

Andrew's visit was in aid of his new book; 'Bean to Bar: a Chocolate Lover's Guide to Britian.' In this new book, which was released this week, Andrew tours the country visiting British chocolatiers in all corners of the UK, to  try mouthwatering products and explore towns and cities where the chocoalte magic takes place.

In this fantastic book, Andrew describes his expirience at Chococo - from piping terribly-shaped truffles with Emma, to visiting the tiny seaside town of Swanage, where are first Chocolate House is located.

A truly laugh-out-loud read, Andrew's book is a perfect read for any chocolate lover and not only gives insight into the world of fine chocolate but also reveals the passion, dedication and hardwork that goes into creating beautikful chocolates all across the UK! 

You can find Andrew's book on Hive (which supports local bookshops), Amazon and we will soon be selling copies in our Chocolate Houses!