Master chocolatiers Paul Wayne Gregory and Damian Allsop will be in the mix, along with the renowned Artisan de Chocolat and RococoChocolates, and plenty of newcomers such as Lucocoa Chocolate, a duo committed to producing the confectionery from bean to bar.

The festival will also include chocolate-making workshops, displays, a market and even a Cocoa Spa where visitors can be pampered with chocolate themed treatments. So chocoholics, I expect you to be there, and skeptics – let your curiosity get the best of you; this should be a delightful way to spend the weekend.

From Friday 27 to Sunday 29 March 2015 at the Business Design Centre. For more details visit www.festivalchocolate.co.uk.

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What was the first thing you remember baking when you were young? 

I remember my first thing I made was biscuits. I have lots of memories making them. I still make them today and I have the same recipe in my book. They were shortbread biscuits and I’d decorate them with icing.

Was it always your intention to take your baking further?

It’s been a massive part of my life, since I was tiny. So it’s just been a natural progression. And when I was 14 I got my book deal. I approached a few publishers and I think because of my age they were really supportive and they loved my ideas.

Demo at the Harrods cook shop, 19th December 2014

What would you say are the advantages of being a young baker?

(Baking) could appear less intimidating because I’m young. So younger people might relate to me more, that like baking or may want to start baking. If they see my recipes they might think, if she can do it, so can I.

What inspires your baking? What makes it unique?

I like to make both traditional recipes and then adapt them so I make my own inventions. So I’ve got something like Red Velvet Cupcake ice cream, so I like to do unusual things people don’t think of.

You do music and you’re studying fine art. Have your goals changed now that you’re developing your name as a baker?

I still really am interested in music. And if I did decide to go to university it would be to do music. But at the moment I’m just focusing on my book and hopefully I’ll have a few more books.

Somebody asked you a question during your demo about which other food personalities inspire you and you mentioned Nigella Lawson. What is it about her that inspires you?

She’s so calm when she cooks and bakes. She makes it seem so easy and she has a lovely manner. I think that’s what I love about her.

What will you be focusing on in 2015?

I have lots of ideas for future books, so hopefully I’ll be on to the next one.

How would they be different?

I’d like to stick with baking for the moment, but in the future I’d like to move into cookery – I love cooking as well.  I love to make homemade soups and I love healthy cooking.

For more info about Amy-Beth Ellice, visit www.amybethellice.com

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The Icecreamists

Market Building, Covent Garden Market WC2E 8RF (Tube: Covent Garden)

Famed for their controversial breast milk ice cream, The Icecreamists are intent on liberating ice cream lovers “one lick at a time” to the wonders of creative –  and titilating –  gelato. From the sex bomb – made with natural viagra, absinthe and lemon – to the Baby Goo Goo (that mama milk), they like to push the boundaries but really pride themselves on quality of their creams – so  it’s hard to deny the intensity of favourites such as peanut butter, apple and vodka sorbetto and the popcorn which are definitely worth a scoop or too. As for the Baby Goo Goo,  well…let’s just say for all its creamy sweetness, we’re happy to tick that box and move on – but where The Icecreamists really shine is with their spiked sorbetto cocktails. The Miss whiplash– raspberry and vodka – and the Molotoffee cocktails (with toasted meringue) are just gorgeous and come highly recommended.  www.theicecreamists.com

Comboco

8 D’Arblay St, London, W1F 8DP (Tube: Oxford Circus)

Comboco is quite the find – this cafe in Soho recently started doing gelatos and have since trialled curious  flavours which they make in house such as tomato, chilli and basil and avocado, pear and gorgonzola. But when they’re not dabbling in savoury sorts, they do a really good sweet selection including peanut butter,  ginger and honey, coconut, and lime sorbet, all made as organically as possible.  Still, the real reason you’ll want to visit Comboco is to have a “smashed combo” where you can create your own jumbled flavour with whatever toppings and sauce you like – and it’s fun to see how it’s made.  www.facebook.com/Comboco

The Foundry

3-7 Delancey St, Camden NW1 7NL (Tube: Camden Town)

The Foundry bar and restaurant in Camden has only been around since the top of the year, but they’re getting in on the ice cream game by making all their varieties from scratch and offering seasonal specials like the Diamond Jubilee  – a clotted cream ice cream with meringue, fresh strawberries and topped with “diamonds” made from Blue Curaçao liqueur.  But their cucumber and mint sorbet  – inspired by a cocktail – is unlike anything we’ve ever heard of and is a delicately-flavoured refresher which is perfect for when the heat is on in the capital. www.foundrycamden.co.uk

Carom

100 Wardour Street, Soho W1F 0TN (Tube: Oxford Circus)

In India and other Asian countries, a heavily creamy dessert called Kulfi is all the rage for its yummy custard base, rich flavours and quality (as unlike Western ice-cream, it takes much longer to melt!).  Contemporary Asian-bar Carom in Soho offer a fantastic kulfi  in pistachio, mango and lychee, topped with sauce and pistachio nuts and makes for a lighter alternative to gelato.  www.meza-soho.co.uk

The Chin Chin Laboratorists

49 – 50 Camden Lock Place, Camden NW1 8AF (Tube: Camden Town)

Designed appropriately to resemble a science lab, The Chin Chin Laboratorists have discovered how you can speed up the preparation time of ice cream by using a little liquid nitrogen (which if you didn’t know is ridiculously cold). Here, you can try the creams beforehand before marvelling at the spectacle of it being made within minutes.  Flavour wise, they offer vanilla and chocolate, but also have a  low-fat milk ice cream (Olympic Torch Marshmallow) which is a light option but made lovelier with your choice of fresh sauces including caramel.  www.chinchinlabs.com

Gelupo

7 Archer Street, Soho W1D 7AU (Tube: Piccadilly Circus)

No quest for remarkable ice cream would be complete without a visit to Gelupo. Hailed by the likes of Time Out and Zagat, this parlour likes their gelato pure and tasty, with unique flavours like Rice, Watermelon sorbet and the sweet and nutty Marron Glacé making this summer’s cool list. They’re all for combining flavours too and encourage the bitter chocolate sorbet with coconut or blood orange.  Works a treat.  www.gelupo.com

Ozone Coffee Roasters

11 Leonard St, London EC1Y (Tube: Old Street)

Where Starbucks and co could once lay claim to inspiring the growth of coffee culture in the capital, there’s now a rise in coffee connoisseurs who are challenging the chains by embarking on a mission to introduce coffee lovers to a quality cup of joe. Ozone Coffee Roasters are among the new wave, and known for their fine roasts, they’ve teamed up with Gelupo to create an Espresso gelato and sorbet. They’re both extraordinarily bold and tasty (and even come with a shot of espresso you can pour over it), so if you’ve ever wondered what good coffee can taste like without getting your tongue burnt, these are definitely worth a try. Other flavours at Ozone include the sweet and tangy Blood Orange.  www.ozonecoffee.co.uk

Have you tried any weird or unusual ice creams in London? Let us know in the comments section…

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