Chocolate shop opens for business in Weston-super-Mare
PUBLISHED: 13:00 23 July 2017
High-quality handmade Belgian chocolates are now being served up in Weston-super-Mare, after a skilful sweet-maker opening a shop in the town.
Christopher’s House Of Chocolates, in Orchard Street will opened for business this week, offering a wide range of indulgent sweet treats with a ‘personal touch’.
Owner Christopher Hawkins has 18 years of chocolate-making experience, working with food critic Gregg Wallace, and delighting the taste buds of the likes of Ant and Dec and Jonathan Ross in the past.
But the master chocolatier has decided to go it alone and open his own store in the town centre.
He said: “I’ve been going for 18 years, I used to design Easter eggs for Tesco and Waitrose, but we decided to set up our own business.
“Everything is handmade; no machines are involved other than a microwave and we melt down the chocolate, re-temper it and make truffles, bars and Easter eggs from it.
“We officially open on Monday, but I have been opening the doors to people who have been walking by so they can look inside and sample stuff.
“It’s a good quality chocolate, and we do champagne truffles which are probably our best product.
“It’s the perfect place to get a gift for birthdays, Christmas, Easter or anniversaries. We will have special ranges for Christmas which will be exciting.”
But it is not just about the end product; Mr Hawkins believes he will offer customers a memorable experience as well as confectionary.
He added: “I think people will have a better experience if they come here for their chocolate. There is no other chocolate shop like us. We make the chocolate on site, and everything is handmade with a personal touch.
“We’re thinking about running a workshop in here, where we would teach people how to make chocolates. We’re going to have a coffee bar too, so people can grab a takeaway coffee while they are here.
“It’s high-skilled stuff. I have been doing it for 18 years and I’m good at what I do. I think people should experience the chocolate.”