Iain Burnett - The Highland Chocolatier

(For further information on The Chocolatier, his passion, and his chocolate, please see The Chocolatier).

Iain Burnett enjoys working with some of the nation’s top chefs on new personalised flavours and textures of petit fours, inclusions and decorations. All of them have had the experience of making their own. There are good reasons for their choice in using Iain Burnett.

Fresh Possibilities…

Iain Burnett’s specialty is the award-winning Velvet Truffle™ – un-enrobed soft truffles usually dusted in cocoa powder for a rustic look and served with a special truffle fork. They recently took the Scottish Excellence Award for Best Foodservice Product of the Year. They have won much acclaim from chefs for their outstanding texture and flavour profiles. The recipe can be intense cocoa, cream infused with spices, or tangy crushed fruit ganache. See The Range or a recipe can be developed to your own preferences. They can be various sizes and finishes from a rectangular palet dusted in red cocoa to a square of complementary white ganache. Surprisingly they are more economical than other gourmet chocolates which must be dipped in chocolate.

The Velvet Truffles™ or his range of spiced pralinés can also be dipped in chocolate and decorated with beautiful designs, your initials or corporate motif (see Personalised Chocolates).

As a ganache specialist he can also provide pastry chefs with ultra fine slabs of the truffle to include in desserts and baristas with a large Hot Chocolate Truffle for customers to stir into hot milk.

Rough cut pralines like the Cocoa Nib or Orange Crunch offer a wonderful combination of textures. Then there’s the whole candied fruit dressed in chocolate – juicy Clementines, Cherries with Stalks, Orange Sunrise, Pineapple slices… See The Range or just ask to try them!

Contact Us

Call the Chocolatier’s team on 01887 840775 to discuss the details of your order or email your requirements using our contact form.

For a presentation please ask for a visit from Iain’s representative. You are also invited to visit the chocolate kitchen to see the special facilities in person. See Visit Us.

Clients include Gleneagles, Hilton, Andrew Fairlie, Harvey Nichols, Scottish Hotel Chef of the Year, Heritage Portfolio including Holyrood Palace.
Awards include Scotland Food & Drink Excellence Award, Best Foodservice Product of the Year, PBN Young Business of the Year.

Why Outsource Your Chocolates?

First, you need to taste Iain Burnett’s truffles. Through a visit from his representative or visiting yourself, you will want to know for yourself why he is winning awards for excellence in chocolates.

1. Menu Essential

Needless to say, the fine touch of chocolate that your guests expect to complete their meal gives unequalled satisfaction and reflects on their whole experience. An impact demanding consideration.

Iain Burnett’s focussed expertise has the benefit of achieving a quality not possible without a great concentration of skills and passion. His interest is not in replacing everything you do in-house, but in working with you to create something complementary.

His highly trained team and specially equipped kitchen relieve you of the two major investments of specialist skills and equipment and ensure consistently high quality at a fraction of the costs usually involved to produce them in-house. Instead of having extra capacity during quiet times, you have the flexibility to increase or decrease your order in line with demand.

As a food, truffles are exceptionally complex. Beyond sourcing the right ingredients and recipe, managing all the simultaneous variables – chocolate crystallization, heating, holding, cooling temperatures, movement, speed, humidity, handling, and then the same again for the little-known dairy crystallization of truffles – it is small wonder that so many mediocre chocolates appear on tables after gourmet meals. Making chocolates as an add-on to other dishes leads to inevitable compromise. You will receive nothing short of excellence from Iain Burnett’s chocolate kitchen.

Excellent chocolates – truffles or pralines – take a great deal of time and effort. Few pastry chefs have the time to deal with the complications which often arise when working with chocolate. The award-winning Cocoa Dusted Velvet Truffle™ alone took over 3 years to perfect with 120 adjustments to the methods and recipe.