The Emissary
Festive Chocolates 
by William Curley

"Chocolate is an experience, a journey, a discovery."

- Amedei Chocolate


The Emissary Festive Chocolates

by William Curley


It’s time to get into the festive spirit with The Emissary Prosecco and William Curley – four-time winner of ‘Britain’s Best Chocolatier’. 


Discover couture chocolates crafted using the world-renowned Amedei of Tuscany, accompanied by our Asolo Prosecco Superiore DOCG Brut’s velvety bubbles. 


A decadent treat for guests or gifting during Christmas. So decadent, that you may not be able to resist keeping (or eating) the chocolates yourself! 



Available to order from 1st November 


The flavours


Mandarin & Prosecco


A grown-up twist on the classic Christmas chocolate orange flavour. Bite into tangy mandarin pate de fruits topped with dark chocolate The Emissary Prosecco ganache. 



Winter Spiced Pear Caramel 


For those who always reach for the caramel chocolates first. A rich buttery pear caramel, infused with cinnamon, ginger and nutmeg. 



Asolo Prosecco Superiore DOCG Brut


Prosecco made for celebrating! Crafted from the finest selection of grapes grown in the ‘DOCG Asolo’ region. Elegant and complex with extra fine bubbles.


William Curley

As one of the most esteemed chocolatier-patissiers in the world, William Curley worked fifteen years in Michelin 2 and 3 starred restaurants and 5 Star hotels in the United Kingdom, France and Belgium, and was the youngest ever Chef Patissier to run the pastry kitchen at The Savoy. He has achieved the greatest number of, and most prestigious accolades available to any British patissier and is regarded by many as the best chocolatier - patissier in the UK. 

His career began with an apprenticeship at Gleneagles Hotel, and lead him to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history. William opened his business over thirteen years ago, and has achieved numerous accolades – in 2012, he became a member of Relais Dessert International, the most esteemed association for Patissier – Chocolatiers. William achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts, the highest accolade awarded to chefs in the UK.

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