What are the opening hours?

Monday 9am - 5:30pm Tuesday 9am - 5:30pm Wednesday 9am - 5:30pm Thursday 9am - 5:30pm Friday 9am - 5:30pm

Home Chocolate Factory

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Home Chocolate Factory

Professional chocolate & pastry supplies, ingredients, equipment & courses. London showroom open to chefs & creatives ->homechocolatefactory.com

We are your one-stop destination for professional chocolatiers, pastry chefs, and bakers, offering the finest ingredients, tools, and equipment from top global brands like SELMI, SOSA, icam, Pavoni, Silikomart, and more! Whether you’re crafting artisan chocolates, perfecting pastries, or exploring new baking techniques, we provide the expert solutions and high-quality products you need to elevate

your creations.

👨‍🍳 Shop with us for the best in chocolate & pastry innovation
🎥 Watch demos and discover new techniques
📩 Join our community of passionate professionals
🚀 Explore our range here: https://www.homechocolatefactory.com

25/06/2026

🍦 Smooth texture. Perfect stability. Pure flavour.

Discover SOSA Profiber Stab 5 – the fibre-based stabiliser designed to create exceptionally creamy ice creams and frozen desserts with outstanding texture and stability.

Perfect for preserving the natural taste of your ingredients while delivering professional-quality results every time.

✨ Swipe to discover Chef Rémi Montagne’s Yogurt Passion Ice Cream recipe.

23/06/2026

🎾 Wimbledon season is here!

Serve up creative desserts with the Pavoni Tennis Ball Silicone Mould by Davide Oldani. Perfect for trompe-l’œil creations, plated desserts, chocolates, and petits fours that are sure to be a winner on any menu.

Game. Set. Dessert. 🎾🍰

19/06/2026

Raspberry Rose Cakes with a fruity twist! 💐

Created by Chef Michelle Gillott using Pastry Academy Raspberry White Chocolate Nuances and Silikomart mould, these elegant rose-shaped cakes combine delicate floral notes, fresh raspberries, and baked-stable raspberry chocolate chunks for a beautiful burst of flavour in every bite.

👉 Swipe through to discover the full recipe.

18/06/2026

🎉 Celebrating 80 Years of ICAM Chocolate! 🍫

Since 1946, ICAM has been crafting premium Italian chocolate, growing from a family business into a trusted international chocolate manufacturer serving customers around the world.

For 80 years, ICAM has combined quality, innovation, transparency and sustainable sourcing to create exceptional chocolate for chocolatiers, pastry chefs and food manufacturers.

We’re proud to be the UK distributor of ICAM and to bring their renowned chocolate couvertures and ingredients to professionals across the UK.

Congratulations to the entire ICAM team on this incredible milestone. Here’s to the next chapter of Italian chocolate excellence! 🇮🇹✨

16/06/2026

✨ NEW from Pastry Academy ✨

Introducing our NEW Bake-Stable Chocolate Nuances – created for pastry chefs, bakers, chocolatiers, and dessert professionals who demand both flavour and performance.

Available at HCF in 7 delicious flavours:
🫐 Blueberry
🍋 Lemon
🥭 Passion Fruit
🍓 Raspberry
🌱 Pistachio
☕ Coffee
✨ Spiced

12/06/2026

Why do Pastry Chefs invest in Professional Chocolate? 🍫

Firstly, let’s explain what’s the difference between a supermarket chocolate bar and professional couverture chocolate?

It’s a question many young chefs ask when they first start working in pastry and chocolate.

The answer isn’t just flavour.

Professional chocolate, such as ICAM couverture, contains a higher percentage of cocoa butter, giving it better fluidity, shine, texture, and workability. This is essential for applications like moulding, enrobing, ganache, mousses, and fine desserts.

A supermarket chocolate bar is designed to be eaten as is. Professional chocolate is designed to perform.

Can you make a dessert with a supermarket chocolate bar? Absolutely.

Will you achieve the same consistency, finish, and results as a professional couverture? Usually not.

The quality of your ingredients is an investment in the quality of your final product.

12/06/2026

🍫 Same Cocoa. Different Origin. Different Story.

One of the most fascinating aspects of single-origin chocolate is how dramatically flavour changes depending on where the cocoa is grown.

🇲🇽 Mexico 68%
Rich and characterful with earthy, woody notes and gentle spice. A bold chocolate that pairs beautifully with coffee, nuts and warm spice flavours.

🇵🇪 Pachiza Milk 39%
Refined and aromatic, with delicate fruit notes, vanilla nuances and a smooth finish. An elegant milk chocolate ideal for pastries, mousses and desserts where balance matters.

🇲🇬 Madagascar 71%
Bright and vibrant with pronounced fruity aromas and lively acidity. Expect notes of red berries and citrus that bring freshness and complexity to desserts.

The cocoa percentage tells only part of the story. Origin, terroir and local growing conditions all contribute to the final flavour profile.

See our new lower prices for all Agostoni range at HCF 👉 https://www.homechocolatefactory.com/CTGY/ICAM+Chocolate.html

Which origin would you choose for your next creation?

12/06/2026

🙅‍♂️ 4 Common Cocoa Butter Mistakes (And How Professionals Avoid Them)!!

When people think about chocolate, they usually focus on cocoa percentage. But one of the most important ingredients is actually cocoa butter.

Pure cocoa butter is the natural fat extracted from cocoa beans. It plays a crucial role in:

✔ Creating smooth, fluid chocolate for moulding and enrobing
✔ Improving shine and snap
✔ Making coloured cocoa butter decorations and sprays
✔ Adjusting chocolate viscosity without changing flavour
✔ Creating velvets, glazes, and decorative finishes

4 Common Cocoa Butter Mistakes (And How Professionals Avoid Them):

❌ Mistake #1: Adding vegetable oil to chocolate
Many chefs try to thin chocolate with neutral vegetable oils. While it may seem to improve flow, it can negatively affect tempering, shine, texture and snap.
✅ Professional chocolatiers use cocoa butter to increase fluidity while preserving the chocolate's natural structure and performance.

❌ Mistake #2: Overheating cocoa butter
Cocoa butter is sensitive to heat. Excessive temperatures can damage its crystal structure, making tempering more difficult and affecting the final finish of your chocolate.
✅ Melt cocoa butter gently and keep temperatures under control to maintain optimal performance.

❌ Mistake #3: Using too much
Adding large amounts of cocoa butter does not automatically improve chocolate. Too much can create shells that are overly thin, reduce flavour intensity and alter the desired texture.
✅ Use only the amount needed to achieve the required viscosity and application.

❌ Mistake #4: Poor tempering
Even high-quality cocoa butter will not perform properly if it is not tempered correctly. Poor tempering can lead to dull surfaces, streaks, bloom and unstable chocolate products.
✅ Always temper cocoa butter correctly before using it for moulding, decorating or spraying to achieve a glossy finish and stable crystallisation.

At Home Chocolate Factory, we stock premium ICAM Deodorised Cocoa Butter Drops — a professional-grade cocoa butter designed for chocolate and pastry applications where performance and consistency matter.
🔗 Shop Now: https://www.homechocolatefactory.com/PROD/IC7852.html

Have you encountered any of these cocoa butter mistakes in your kitchen?

Address

Unit 1, Granville Trading Estate, 146-148 Granville Road
London
NW22LD

Opening Hours

Monday	9am - 5:30pm
Tuesday	9am - 5:30pm
Wednesday	9am - 5:30pm
Thursday	9am - 5:30pm
Friday	9am - 5:30pm

Telephone

+442084501523

Website

http://www.homechocolatefactory.com/

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