Chocolate Sensations Hilton

Superior hand crafted Belgian chocolates and chocolate products
Gwynne Howells
071 684 8026

Gwynne & Judy, welcome to the Midlands Bridal Fair 2017 in KZN. We are so excited to introduce you and your business to our Brides- and Grooms-to-be!

Tell us a little bit about yourselves

We are chocolatiers who have developed our own upmarket brand of uniquely decorated chocolates.

Tell us about your business and what you offer

Individual Belgian chocolates, gifts or hampers for the wedding party, family or friends and room drops for the guests.

Luxury hand crafted, decorated chocolates and truffles with assorted fillings, perfectly suited for wedding favours and room drops and custom made from the finest tempered Callebaut Belgian chocolate.

Our range includes diabetic and sugar-free chocolates. Additional chocolate products include biscuits, cake decorations, bars and slabs, satin fudge and sauces. All our products are customised and personalised to the clients’ requirements.

How did you get into the wedding industry?

We attend Bridal Fairs and we respond to request from Brides through our website.

How long have you been doing this for?

Four years.

Gwynne & Judy with Alex Poltera

Gwynne & Judy with Alex Poltera

What do you love most about your job?

The creation of luxury chocolates using the very best ingredients to provide our customers with an excellent chocolate experience.

What differentiates your business and makes you stand out? What are you known for?

We temper our own chocolate and use one of the finest Belgian chocolates, Callebaut, which is made from 100% sustainably grown cocoa beans. We listen to our Brides and strive to  give them exceptional, personal service and a delectable, customised  product.

What can visitors to the Midlands Bridal Fair expect to see from you at the fair?

A selection of our chocolates including wedding favours and items for high tea tables and suggestions for bridal party gifts.

Any upcoming wedding trend forecasts?

Feedback from Brides-to-be is that High Tea tables and a dessert table of small treats is more favourable than formal dessert tables. Guests can help themselves as they wish, thus reducing wastage.

What advice would you give Brides- and/or Grooms-to be?

Give some thought to your wedding favours so that your money is wisely spent and your little gifts aren’t discarded when your guests get home.

Gwynne & Judy, Chocolatiers

Gwynne & Judy, Chocolatiers