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 petits fours, inclusions and decorations. All of them have had the experience of making their own.  Iain Burnett has received multiple national and international awards every year for the last 3 years. Receiving Gold, Silver and Bronze from the Academy of Chocolate, he is member of the Masterchefs of Great Britain, a nominee for the Spirit of Scotland award for his contribution to the nation's culinary arts, and his Velvet Truffles™ have won a string of awards including the Scottish Excellence Award, Best Foodservice Product of the Year, Food Tourism Award, Great Taste Award, Triple Gold Star, and others.  There are good reasons for choosing Iain Burnett :

Fresh Possibilities…

Iain Burnett’s specialty is the award-winning Velvet Truffle™ – these exquisite truffles have such an exceptional texture that they may be enrobed as decorated chocolates or served as a pure ganache petit four which can be dusted with red cocoa or other finishes.  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 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!

Clients include Albert Roux, Holyrood Palace, Gordon Ramsay, Gleneagles, Andrew Fairlie, Claridges, Harvey Nichols, Martin Wishart, Lanesborough, RAC Club, Scottish Government.
Awards include Academy of Chocolate Gold, Silver & Bronze, Scotland Food & Drink Excellence Awards, Best Foodservice Product of the Year, Food Tourism, Great Taste Award, Triple Gold Star, Spirit of Scotland Nominee, Young Business of the Year.

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.

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.