Master Chocolatier and Owner of Sir Hans Sloane Chocolates
is passionate about every aspect of the chocolate making process: from selecting cocoa plantations to his 72 hour conching process, hand tempering to designing bespoke hand crafted chocolate.
His dedication has earned him a clutch of awards including Great Taste Awards three star Gold winner, AOC Gold medals (2007, 2008 and 2009), not to mention an international reputation for excellence. Adored by celebrities and Royals alike, McCarrick’s past creations have included everything from jewel-encrusted tiaras to birthday cakes for European Royalty.
Q. What are your most recent celebrity chocolate creations?
Confidentiality is very important to our customers. I can say that Sir Hans Sloane Chocolates has been the exclusive Chocolate Praline supplier to the Goring Hotel for many years. I even created a bespoke chocolate box for George Goring one Christmas!
I was recently approached by The London Mayor’s office to create an Anniversary London Bike made entirely of chocolate. It all sounds very glamorous, but what really excites me is seeing the satisfaction and proud smile of a young apprentice mastering a chocolate technique. Inside, we are all the same.
Q. What do you love best about working with chocolate?
I love its natural origin. It all starts as a flower, then a fruit, and then through this careful craftsmanship, a delicious couverture. The taste of chocolate first thing in the morning is almost spiritual. Throughout the day my profession requires quality tasting. I make sure I add a dash of pleasure to my work requirement every time.
Q. What, in your opinion, makes for a great chocolate?
Put simply, it starts with a quality fruit (cocoa pod), properly handled at the plantation and all the way through to the chocolate maker and then onto the chocolatier.
Q. Tell us one fact about chocolate that you find fascinating.
There are over twenty important steps in making quality couverture. Compare that with four in making coffee!
Q. What are your hopes for the future of chocolate in Britain?
The young apprentices at Sir Hans Sloane Chocolates are learning the dying craft of self-conching, which I am proud to support 100%. They are the future of chocolate in Britain.
Q. What’s your personal mantra?
“Make it better today than it was made yesterday.”
Q. Who inspires you?
My family and friends.
Q. What was your favorite chocolate as a child?
My Grandmother’s hot chocolate. I still have her secret recipe!
Q. What’s your favorite chocolate right now?
Sir Hans Sloane Chocolate coffee beans. I love coffee, so it’s a no brainer. It is such a natural high.
Q. What gets you out of bed in the morning?
My passion. I have found my life’s work. Very rare today to have someone who says they are so excited about the blood, sweat and tears of work.
Q. Who would you invite to your ideal dinner party?
My wife Marianne (who I have dragged to twelve different countries), my first Chocolatier Günter Heiland, Hans Sloane (hopefully he could tell me more about his cocoa travels), Prince William, The Duke of Cambridge and Catherine, Duchess of Cambridge, Ricky Gervais and John Spayne. What a party that would be!
Q. What would you serve for dessert?
A buffet: Apple Strudel with Vanilla Sauce (using the recipe I learnt while working in Austria), Pear Williams Torte (from Switzerland) and British Summer Pudding.
Q. If you could change one thing in the world, what would it be?
That the chocolate (couverture) making profession is rightfully respected and not confused with mass confectionary.