Chocoholics flock to this temple of cocoa nestled near Richmond Green. Winner of many accolades, William Curley enjoys a varied and loyal clientele, all in search of a truly special sweet treat. The melding of classic French techniques and Japanese flavours intrigues even the most experienced palates, and the display of too-pretty-to-eat pastries and chocolate sculptures is mesmerising. Knowledgeable staff provided extensive explanations of their wares, eventually leading us to the award-winning truffles and other couture chocolates. We opted for unusual varieties such as Japanese black vinegar, Japanese saké, and apricot with wasabi. All were technically faultless – a silky smooth ganache enrobed in a thin shiny, snapping coat of chocolate – although we didn’t entirely embrace the rather aggressive flavours. We carried some pâtisserie to the nearby green for a posh picnic (the few tables outside were full). Blinged out with gold leaf and chocolate decoration, these pastries unabashedly asked for admiration. Forêt noire (black forest gateau) featured a boozy kirsch crème sharply cutting through layers of bitter Toscano chocolate. Raspberry delice successfully fused chocolate and raspberry with notes of almond, and certainly soothed sugar cravings.