Soko, the Birmingham-based chocolaterie and patisserie supported by Michelin-starred chef Andreas Antona and headed up by Bake Off: The Professionals finalist Bharat Chandegra, has launched a new range of artisan chocolates for spooky parties and trick-or- treating fun.

Finest ingredients

As much an artform as a culinary creation, each chocolate is handmade and takes three days to produce.  The moulds are carefully crafted and painted with the finest cocoa butter before the product is painstakingly layered, the silky-smooth chocolate complemented by sumptuous fillings sourced with equal care and passion. 

Following the launch of the debut range, Bharat and Andreas have plenty of ideas for future selections.

“We're delighted to be launching a selection of enrobed in all-milk chocolate, a Christmas bonbon range with the option to add Champagne, and a limited-edition festive hamper,” said Bharat.  

Soko's Halloween Bonbon Selection, Available Now for Nationwide Delivery

Soko's artisan bonbon selection features six contemporary flavours and is available in boxes of 12 (£16) or 24 (£28)

Peanut Butter & Blackcurrant Jelly, With a Ghost Design 

This is a classic American pairing that is bound to be popular during Halloween. The chocolate brings together peanut butter, with a homemade peanut praline and a layer of blackcurrant jelly to help cut through the sweetness - all enrobed in milk chocolate. 

Pumpkin Cheesecake with a Gory Design

A surprisingly delicious combination of pumpkin purée, pumpkin and cream cheese ganache with a digestive biscuit base. This playful combination brings out the sweetness of pumpkin with hints of vanilla and a white chocolate casing. 

Toffee Apple & Popping Candy

Has the eye-catching colours associated with apple bobbing often played at Halloween. The chocolate is made using caramelised apple to create a purée, then added to apple ganache and a layer of white chocolate mixed with popping candy to surprise and delight all ages. 

Raw Materials

The team has been careful to obtain their chocolate from a reputable and trusted source. Cacao Barry prides itself on using only the highest-grade beans, produced sustainably, and is aiming to be deforestation-free and carbon positive by 2025. 

A Perfect Gift

Developed from exclusive recipes to the highest of standards, the chocolates make a luxurious gift - the perfect present for any discerning friend or family member who appreciates the finer things in life. 

For special occasions, corporate, retail or hospitality orders, Andreas and Bharat can create bespoke chocolates, tailored to a customer's specific requirements.

To discuss the options or order a selection, visit www.sokopatisserie.co.uk

Christmas Collections

New Soko collections include a Christmas chocolate bon bon range and Christmas Hampers.

sokopatisserie.co.uk

@sokopatisserie

FOR ALL SOKO PRESS INFORMATION PLEASE CONTACT

Anna Paganelli

e: anna@annapaganelli.co.uk   

m: 07725 846764  

Nationwide UK Chocolate Delivery

Orders placed before 12noon are dispatched the next working day. Please allow 2 days for delivery. Please be advised any orders placed on Friday, Saturday, or Sunday (before 12noon) will be dispatched on Monday.

Soko Patisserie, Birmingham Collection Address: 

SOKO Patisserie, Unit 14, Radway Road, Solihull, Shirley, B90 4NR

Andreas Antona

Classically trained in kitchens in Switzerland and Germany, London-born Andreas spent time at The Dorchester and The Ritz before heading to Birmingham, where he won international recognition at the Plough and Harrow. 

Simpsons opened in 1993 and was among the first restaurants in the area to win a Michelin star. His later venture, The Cross, also holds a Michelin star.

Andreas was named Cateys Independent Restaurateur of the year 2022, Chefs' Chef of the Year by the Craft Guild of Chefs in 1999, International Chef of the Year at La Gastronomie et des Vins in 2014 and was honoured with a doctorate by the University of Birmingham in 2013 in recognition of his dedication and contribution to the hospitality industry.

Bharat Chandegra  

Born and educated in Birmingham, Bharat started his culinary studies at what was then The College of Food at the age of just 16. 

Work experience took him to the RAC Club in London's Pall Mall where he spent a year working under Phil Corrick, before leaving to further his experience at Rushton Hall Hotel and Spa in Northamptonshire and the Sir Charles Napier in Oxford, among others. Bharat returned to Birmingham to join the team at Resorts World where he worked with pastry chef Darryl Collins for four years. 

It was Darryl who captained the team to the finals of Bake Off: The Professionals, aired on Channel 4 in July 2018. Judges Benoit Blin from Le Manoir aux'Quat Saisons and Cherish Finden of The Langham were impressed with the flavours of all Darryl and Bharat's creations. 

Jerry Toth

Acting as General Manager for Soko Patisserie, Jerry brings much experience to the creative team.  Jerry first met Andreas in the pastry kitchen at London's The Ritz Hotel. Previous positions include the L'Oasis Restaurant under the guidance of Louis Outhier (3 Michelin Stars), alongside holding Head Chef positions in the midlands. As an operations director at four business hotels, Jerry will offer much guidance for Soko Patisserie within hospitality expansion too.