A DUNFERMLINE chef is becoming Scotland's answer to Willy Wonka after selling over 4,000 luxury, handmade chocolates last year.

Jack 'O' Bryan's chocolatier, pastry chef and all-round head chef Jack Coghill is continuing his sweet success with the launch of his new signature 2023 festive chocolates selection.

Having been trained as a pastry chef by one of the country's finest, Mark Tilling - winner of the first series of the BBC’S Bake off Creme de la Crème and a two time winner of the prestigious UK Chocolate Masters - Jack is successfully combining his love of artisan chocolates with covering every section of the very busy and successful restaurant that he runs with dad Bryan.

All of the freshly prepared desserts at Jack 'O’ Bryan's have been devised by Jack, with one of the most popular choices proving to be his Sticky Toffee – Jack’s take on the classic sticky toffee pudding.

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Jack’s latest festive dessert creation, only available in December, is his version of a Black Forest Gateau, a Callebaut chocolate and cherry mousse cake, with vanilla Chantilly, fresh black cherry, morello cherry sweet, his own honey yoghurt ice cream, fresh winter black truffle, and accompanied with a hot chocolate sauce served tableside.

The chef said he started learning about pastry because he wanted to push himself further.

READ MORE: Jack O'Bryan's cook up success with rising star chef Jack

“With dad, a chef of forty years’ experience, and my mum Michelle, who is front of house at Jack O’ Bryans, encouraging me, I initially travelled to Squires Pastry School and Kitchen in Farnham, Surrey," he said.

“This is where I met Mark Tilling who has taught me everything regarding top class chocolate and pastry. He’s since become not just a close friend and mentor, but goddaughter to my two-year-old daughter Ivy.”

Continuing to attend the country’s top chocolate courses on a regular basis, Jack is always widening his knowledge of the latest types of chocolate, together with the latest industry techniques from around the world, so that he can keep coming up with more wow factor creations.

His latest training was at the Callebaut chocolate academy and factory in Banbury Oxfordshire.

“It was a fantastic three days, as I love to keep learning. I really enjoy the precision and skill required in creating delicate desserts and intricate chocolates. It is challenging for sure," he explained.

"You need plenty time to prepare ahead as a busy service can be hot and loud, pastry needs cool hands and a cool head! It is all about accuracy – a science really!

“My pastry and chocolate skills are certainly an extra string to my bow. They set Jack 'O’ Bryan's apart as our clientele know that everything is made by me from scratch. Many restaurants don’t have a full time pastry chef, so the desserts can be sourced elsewhere.

“I love to receive customers feedback though, hearing what they think of my chocolates and desserts.”

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Planning for Jack's festive season signature chocolates began back in September.

“Christmas is our busiest time for chocolate sales, so I get ahead of the game by devising new flavour combinations, sourcing ingredients, and thinking about decoration & any special techniques," he explained.

"We are delighted to have sold 4,000 chocolates last year and it would be great to boost that figure for 2023."

Featuring in Jack’s 2023 Festive Collection are Rum & Raisin, Cherry Cognac, Cinnamon, Bailey’s Hot Chocolate, the After Dinner Mint and the Dulce de Leche.