Iain’s goal was to use only natural, fresh ingredients, without the usual artificial preservatives and additives to create a luxurious ganache with no hard chocolate shell. He sources a sustainable and intense, rare cocoa from the volcanic island of São Tomé with an exceptional range of fruity, aromatic and spicy characteristics. He meticulously combines this with fresh cream from local herds of Scottish Friesians, local heather honey and fruit infused with natural spices to create flavours and textures to delight the palate.

Throughout the years, Iain has had many extraordinary customers – from Michelin Star chefs to youngsters of six who save their pennies to buy their favourite single truffle. Iain’s client list now includes royalty, hoteliers, chefs and the young at heart around the world, and awards include repeatedly Best Truffle in the World at the International Chocolate Awards, Gold from Academy of Chocolate, and Triple Gold at the Great Taste Awards. However the greatest accolade remains the smile on anyone’s face when they taste their first Velvet Truffle!