tag:blogger.com,1999:blog-294234142024-03-08T02:32:25.171+00:00Chocolate Ecstasy in LondonExploration of chocolate in London and whilst on adventures, plus random comments on daily life.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-29423414.post-75440671099705924992010-03-16T06:11:00.000+00:002010-03-21T09:00:54.999+00:00London's first sherry bar: Bar PepitoI am a sucker for invitations; launch parties, red carpet, front row - hey, even back row - and I'm there. It's partly because of an ingrained over-achiever ticklist I can't seem to shake, but also an insatiable curiousity. I like to know what's going on and I love learning new things. I realised last year you can't say yes to everything (without physical and mental health sufferance!) so I have started to be more selective. Before this starts sounding too much like some kind of dating profile, the point is that two weeks ago I got an invitation that was far too tempting: the pre-launch party for London's first sherry bar, Bar Pepito. It's a joint project between Bar Camino (of which it now completes the courtyard in Kings Cross) and Gonzalez Byass, who own the Tio Pepe and Pedro Ximenez brands. <br /><br />I first encountered the masterminds behind this new adventure at their sherry exploration event last Summer where Ollie <http://www.oliverthring.blogspot.com/> kindly let me tag along as his +1. It was here that I discovered sherry was good for more than just trifle and teeny crystal glasses for Granny at Christmas. <br /><br />Andrew from Gonzalez Byass and I have been chatting since then about a port, sherry and chocolate tasting that we're going to run this year (let me know if you're interested!) and have run the first of our practise sessions (read: we sat down and ate lots of chocolate and drank lots of good wine and called it research! Hey, we took notes!). I figured this was as good an excuse as any to get more familiar with the wines.<br /><br /><br /><center><a href='http://picasaweb.google.com/jenniferearle/ChocolateEcstasyInLondon?authkey=Gv1sRgCIKn_KyYz72kVQ#5451009481231443570'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhIsstpHsLPvGDKMXOlrIX0DhPwi98YzuXhRGblH45K8vp1GqYWBKOSaweGYWSykH47YgsFJ1nkzMksurPsmv930Xx1NkY08O_l83D7UTLKelp2xL4lYvcd1N_aOHOZ3P5CRq/s288/iphone_photo.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Walking into the tiny room that is Bar Pepito is like stepping into Spain. Andrew and his colleagues spent a week exploring Spain and visiting their vineyards hijacking authentic memorabilia, tiles and prints to decorate the room (not bad fir a week's work!). This includes an incredible picture of Picasso with a bottle of Tio Pepe and the table tops are barrel lids from genuine sherry barrels.<br /><br /><center><a href='http://picasaweb.google.com/jenniferearle/ChocolateEcstasyInLondon?authkey=Gv1sRgCIKn_KyYz72kVQ#5451009508261884338'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG82DEJZQddD0XrO6CMMpDDHZOXby_DFqbuo5C7DBdBWwKMSDM5pg3ANBJN1SgGqF8m-xKjmooKs8q4AeHeYwnm_HE1FbO4kFDLOpFalzTnDczAZNI4FFSLIsmFmcRPw5T7-6I/s288/iphone_photo.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br />It was great to catch up with Andrew and Martin from GB and Richard and his team from Bar Camino (and now Bar Pepito), a really inspiring bunch. The sherry flowed all evening and even the staff felt like we were in a small, family-owned tapas bar in Spain; they weren't Spanish but the knew the sherries intimately and did an impressive job of taking people through the journey from the dry Tio Pepe (the wine with thelowest sugar content in the world - great for the lack of calories, people) to the raisiny, far too moreish Pedro Ximenez (completely at the other end of the scale). There were tapas but we weren't too be distracted from the drinking, though what we saw come into other people's hands looked delicious - manchego, jamon carved from the leg at the bar. It was a mistake to forgo this as there's not much around in Kings Cross at midnight (when we left to find food). Bar Simmons (another funky small bar nearby) do let you order delivery to the bar though (just in case you're ever in the same position...).<br /><br />It properly opens this Friday night. I'm sure it will be consistently crowded, but that's part of the fun, right? <br />Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com3tag:blogger.com,1999:blog-29423414.post-73701309717168156722010-02-26T18:38:00.009+00:002010-02-27T14:05:25.749+00:00My foodie family - styling and lamingtons.OK, I think we gathered from my previous post that my family is not actually particularly foodie. Though whenever I visit Melbourne my brother and I always go out to at least one really good restaurant and he now has three kids who are proving to be quite fond of food.<br /><br />Before I elaborate, my littlest niece would like to say hello to her adoring fans (check out that Queen wave!):<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwy4D5PaXIACwfY9r8LW64eOsRycajruZfUVOXn2i8KwtCNHlIA_1ixRhxLJrnKRA_EhmIE_iDOmQA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><p>I ended up with tons of photos of her in her high chair - the place where she was most often found still enough to capture, and happy as well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pCwq4VALORYUV-a_pQuhNFGFYLQdsQ9udJZL-SMdAidfLrJHmQ3mpVzwB353V6ex8kYquAT1Ugo4eO4jSGMJ64iuIs8TCeVOP8naV-eGTj2f16yN9gJKJygGv-m_JFb-OHIH/s1600-h/highchair2.jpg"><img id="BLOGGER_PHOTO_ID_5442880748863380354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pCwq4VALORYUV-a_pQuhNFGFYLQdsQ9udJZL-SMdAidfLrJHmQ3mpVzwB353V6ex8kYquAT1Ugo4eO4jSGMJ64iuIs8TCeVOP8naV-eGTj2f16yN9gJKJygGv-m_JFb-OHIH/s200/highchair2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShfWdtLnKLES1cIthO9qufZ1uM8KM7CYwddQg0ogK4PwXNtDdecYCTiJCf272dvCVJsQ7xadTYer0Aruf0NLJUasgInx3vzXI1Wt9gOypjHXgblEZ4Z6o6iC_RN6nHBwGO7jh/s1600-h/highchair1.jpg"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442880740437696562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShfWdtLnKLES1cIthO9qufZ1uM8KM7CYwddQg0ogK4PwXNtDdecYCTiJCf272dvCVJsQ7xadTYer0Aruf0NLJUasgInx3vzXI1Wt9gOypjHXgblEZ4Z6o6iC_RN6nHBwGO7jh/s200/highchair1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7QUyFyZtcchTm6lKihuZRY8WfFffFBEhWbm01GFEdxYGUqyo1UPZB53JPLHsQOIUXtEVpExuSYADAnwjgNQtUH97QP8vvqHvEVk9zG_uwpgzvl_xT2CO7OBT-MPhtrJ5oM4i/s1600-h/highchair3.JPG"><img style="MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442880733968292194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7QUyFyZtcchTm6lKihuZRY8WfFffFBEhWbm01GFEdxYGUqyo1UPZB53JPLHsQOIUXtEVpExuSYADAnwjgNQtUH97QP8vvqHvEVk9zG_uwpgzvl_xT2CO7OBT-MPhtrJ5oM4i/s200/highchair3.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ7Sy6L6VGg9lCX5ipStHhl2rgCbbqw-9b5mmKKM5HSojduW9MzS2HCe9mE-qK2f0M3ku2mkPhXf8-1KB47jKlwAl_vxTuXHM_5KqrVMmI4Sqa3OMXnIUzDIOdVcI3BJIbepy/s1600-h/highchair+mess.jpg"><img style="MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442880754109764738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ7Sy6L6VGg9lCX5ipStHhl2rgCbbqw-9b5mmKKM5HSojduW9MzS2HCe9mE-qK2f0M3ku2mkPhXf8-1KB47jKlwAl_vxTuXHM_5KqrVMmI4Sqa3OMXnIUzDIOdVcI3BJIbepy/s200/highchair+mess.jpg" /></a> </p><p>So now I have two nieces and a nephew who are into food (quite literally in Lila's case!) and I was excited to discover my nephew shaping up to be a food stylist in the making. I remember cooking with him and his sister years ago (they were 2 and 4 at the time) and he showed considerably more aptitude and patience for it than his otherwise more coordinated older sister. On this visit, when he noticed me taking pictures of food he offered up his own meals, styling first a hot chocolate at Cuppa Cottage (very cute little bakery in Sandringham with yummy cakes and savoury pastries - I spotted the Ottolenghi cookbook and some of the recipes oin the cabinet). By the end of my trip he was carefully plating up his BBQ and salad for my approval. Gorgeous!<br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEise9cRgd8JcBI6wuJUxGsOY6cdX4xXQkqObZ-DjwKEWw9e7cEI15VAzE3xcNpjk5zzYQAeyNtgMr0OEsjre1HVniWR1RKv6tIB1HCqhK9qTj8GORcnJElXtB0sqBTJYhzpPT2o/s1600-h/hotchocbefore.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442890064140059122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEise9cRgd8JcBI6wuJUxGsOY6cdX4xXQkqObZ-DjwKEWw9e7cEI15VAzE3xcNpjk5zzYQAeyNtgMr0OEsjre1HVniWR1RKv6tIB1HCqhK9qTj8GORcnJElXtB0sqBTJYhzpPT2o/s200/hotchocbefore.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQxx11DthmGIDG06mNXG5icLreG-LhyphenhyphenD3fnHSx9IMwwkDx9pbQD56IGGe45lXFVKy5BEj2NwLNeP18PTui-2NUGQF67fAz7_gqrnE2VsV-mHv20PI-FyrsnYPnX-jJo0-mr8Z/s1600-h/hotchocafter.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442890068388547330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQxx11DthmGIDG06mNXG5icLreG-LhyphenhyphenD3fnHSx9IMwwkDx9pbQD56IGGe45lXFVKy5BEj2NwLNeP18PTui-2NUGQF67fAz7_gqrnE2VsV-mHv20PI-FyrsnYPnX-jJo0-mr8Z/s200/hotchocafter.jpg" /></a><br /><em>Hot chocolate before and after Tom's handiwork.</em><br /><br />I only cooked once with the kids, lamingtons at their request. Between the three of us we managed to coat the whole kitchen and ourselves with chocolate icing and coconut. Fortunately we made them straight from the pool in our swimming costumes but the kids still had to wipe their feet before they could even leave the kitchen. Great fun but allow an hour for clean up afterwards! To be honest, I'm not a huge fan of lamingtons (or vegemite - see, I <em>am </em>English!), but they are quintessentially Australian and must be tried. Anzac biscuits, however, are scrumptious, but frankly the lamington adventure didn't really encourage me to bake with them again, especially when the sun was shining outside!<br /><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmERhWqdy7ZoRsnAi7COePsgzVHqAGeAnscCfYK_Do1fz2AtGImrAVyuIhGkkmybf-fYFbvij_Lr8o0zVPR_gySjl-kaHTGlvXbetj-Q0hcy9UwmveXBEFoHm9h7zbNYREjLa/s1600-h/lamingtons1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442890074771772098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmERhWqdy7ZoRsnAi7COePsgzVHqAGeAnscCfYK_Do1fz2AtGImrAVyuIhGkkmybf-fYFbvij_Lr8o0zVPR_gySjl-kaHTGlvXbetj-Q0hcy9UwmveXBEFoHm9h7zbNYREjLa/s200/lamingtons1.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXxHS26qcMLKecYKAANBpi-DdSFoHhL0Yv4J_ma-RDffxEjTaHjsRf4UtT9u6RLBIkoLJm3rDM_44lyRWlf12GsGKnoAnVSIc7IqH-IuoJ6HA13J5ah7Pj3zJSWSU6mgeZtVV/s1600-h/lamingtons2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442890079374425074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXxHS26qcMLKecYKAANBpi-DdSFoHhL0Yv4J_ma-RDffxEjTaHjsRf4UtT9u6RLBIkoLJm3rDM_44lyRWlf12GsGKnoAnVSIc7IqH-IuoJ6HA13J5ah7Pj3zJSWSU6mgeZtVV/s200/lamingtons2.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ0OAker30OZLf9aciwh1gqMn3lYDKh1JaWNgCNRogwPx4lxvPN08IroNyoNDrj-DvC1rw82F_0YyAeyKZgT4xoszTQ5IYhMJCpQ02IzVF1CDPq-F7q6a5w-hSzCqF_3X4uQl/s1600-h/lamingtons3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442890087739241202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ0OAker30OZLf9aciwh1gqMn3lYDKh1JaWNgCNRogwPx4lxvPN08IroNyoNDrj-DvC1rw82F_0YyAeyKZgT4xoszTQ5IYhMJCpQ02IzVF1CDPq-F7q6a5w-hSzCqF_3X4uQl/s200/lamingtons3.jpg" /></a><br /><br />The recipe we used:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcZzOxRo_spzMdSYyEnGMEHUzYtb9DmVVCeVI2FiLef7rOxli32-ZVralKQHZAxpNWQ5OBTMn24JZVuLMZfIwDVd6HIXp9rC6XBamhs3B2UncIF05o3sZ3N-XdsA5xRBAVaTq/s1600-h/IMG_0447.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442923526810451778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcZzOxRo_spzMdSYyEnGMEHUzYtb9DmVVCeVI2FiLef7rOxli32-ZVralKQHZAxpNWQ5OBTMn24JZVuLMZfIwDVd6HIXp9rC6XBamhs3B2UncIF05o3sZ3N-XdsA5xRBAVaTq/s320/IMG_0447.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkI599MjwG_2iGSwoRypcQZ5uSI1ByaK8QGZgqVX9VXFIsUMWJ8_bKHp3gnwK62wEaO_DkomxlHMGzwIOa_YfBgRew25cn9seWb_NbC_AfgZh8hOWp9zNHI_Hbtj0bteS3qmG/s1600-h/IMG_0446.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442923524727409410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkI599MjwG_2iGSwoRypcQZ5uSI1ByaK8QGZgqVX9VXFIsUMWJ8_bKHp3gnwK62wEaO_DkomxlHMGzwIOa_YfBgRew25cn9seWb_NbC_AfgZh8hOWp9zNHI_Hbtj0bteS3qmG/s320/IMG_0446.jpg" /></a><br /><br />I didn't eat out much in Australia but a post on the few places I did go plus the chocolate scene are on the way....Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com1tag:blogger.com,1999:blog-29423414.post-84480181656260600562010-02-11T23:36:00.005+00:002010-02-12T01:08:02.354+00:00Homemade Tartare SauceI'm writing this post from my mother's computer in her classroom. She brought me in to meet her class and now that I've been introduced and I have bragged about how I have the coolest job in the world (ah, something about being inside a room papered with Times Tables and the alphabet has my maturity regressing to pre-adolescence), I've been tasked with getting cashback on the netbook she generously bought for me (thanks, mum!), as she sits on the carpet and helps her charges learn to tell the time. Being a school, all of the decent websites are blocked so I can't access Gmail, Twitter or Facebook to find out what's going on in the world. For whatever reason, blogger has not been blocked so, now that I've printed the requisite form, I feel free to whitter away the time. Unfortunately my half-written posts and pictures are not on this pc so instead of backtracking over the more interesting events I've not yet written about from the past few months, I just thought I'd say a brief hello to the world and a quick comment on regressing and food in the back of beyond.<br /><br />I learnt how to cook out of necessity. I prepared a dish to go alongside my mum's chips (my mum makes the best chips) earlier this week. If you've ever seen <a href="http://www.imdb.com/title/tt0118826/">The Castle</a>, the reaction I got for courgettes and cannellini beans with garlic, parsley and lemon, was almost exactly like Daryl's response to everything his wife cooked:<br /><em>"What's this, love?" </em><br /><em>"Aw, that's just sponge cake, love, it came out of a packet." </em><br /><em>"Wow. You're amazing. I am the luckiest man in the world to have a wife that can cook like this." </em><br />These are not exact quotes. It's been a while since I watched it and, yes, you really have to watch it to get it. <br /><br />Anyways, they were suitably impressed that I'd managed to make something out of the next-to-nothing in the cupboards. It's flattering, but frustrating. I have informed my dear mother that I need to go to the supermarket on the way back from school. "What for?" Um... because there are no other meals I can make out of what's in the cupboards and from the vegie garden. At least, not enough to feed five people a coherent meal that will fill them up. Cousin and his <a href="http://calledmadeleine.blogspot.com/">lovely wife</a> are heading down from Sydney and I want to be able to feed them and the baby-on-the-way. Plus I want to be able to make a birthday cake with unsalted butter, not margarine.<br /><br />Last night my dad took my mum and I out for her birthday dinner. I was tempted to offer to cook but didn't want to rain on his parade. So we went to dine at the pub with the balcony and beautiful view. The menu options were typical of an Australian pub: Chicken Schnitzel, Chicken Parmagiana, Steak, Reef and Turf, Calamari, Fish & Chips and Seafood Basket.<br /><br />The Fish and Chips were described as "beer-battered, locally-caught gummy shark served with chips, salad, homemade tartare sauce and a wedge of lemon". Oh how I wish I could get the picture from my iphone to plug in here so you could see the plate with its two plastic servings of Masterfoods' tartare sauce, and no lemon. When I asked for lemon I was told there wasn't any. I asked behind the bar and managed to get a few water-logged slices. The chips began their life as frozen oven-fries. No surprise we decided not to stay for dessert. We went home and they had a few of the Charbonnel et Walker truffles I bought for her. I had Milo. Definitely regressing. :-)<br /><br />Ah well, at least the scenery was pretty!Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com1tag:blogger.com,1999:blog-29423414.post-1671655944637242112010-02-02T22:35:00.002+00:002010-03-21T08:37:13.757+00:00Lex Eat... the best fish pie everAfter my dalliance into underground restaurants last Summer with an afternoon tea at <a href="http://marmitelover.blogspot.com/">Ms Marmite Lover's</a> (in conjunction with <a href="http://www.lavenderbakery.co.uk/">Lavender Bakery</a>) I'd been keen to try more of London's supperclubs but was too busy (read: slack) to get around to it. I did look into organising a private party last December but gave up and hosted my own mince pies and mulled wine evening at home. Most of my friends were keen though so when I saw that Alexis of <a href="http://www.lexeat.co.uk/">Lex Eat</a> was starting up her own supper club I booked a table of ten and then sent a blanket email to the people who'd attended the mince pie evening. The places were quickly snapped up.<br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHXNs31t70inXT1mH4Wapt5rwAWtE7hnyZVBOCIkhNINKpmvQJeaApZ_W7-e9qrbuCHrTMzaS71cek_I8x3wg8aFg7FLiyPgntGeO1QVEMyuoqgl9yHYYqMZbQVV6Sgbg_OTE/s1600-h/IMG_0219.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442911185947021682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHXNs31t70inXT1mH4Wapt5rwAWtE7hnyZVBOCIkhNINKpmvQJeaApZ_W7-e9qrbuCHrTMzaS71cek_I8x3wg8aFg7FLiyPgntGeO1QVEMyuoqgl9yHYYqMZbQVV6Sgbg_OTE/s320/IMG_0219.jpg" /></a><br />The gorgeous Lex and her equally gorgeous partner Y put on a fabulous evening. It was exactly everything that, in my mind, supperclubs should be: delicious, homecooked food, friendly hosts and a cosy, jovial atmosphere. They have a gorgeous flat perfect for the number of people there (18, I think) and everything ran incredibly smoothly, from being greeted at the door and having our coats taken and hung up and immediately offered a glass of delicious sparkling to the end of the evening having cabs home booked for us. The only negative was that going with such a large group meant I barely spoke to all the people I knew, let alone the other lovely people, and I think that is one of the nicest part about these home restaurants.<br /><br />I'll let the pictures tell you more about the evening:<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuo2kgQrwIi_hbJeB2phfUl77KJORfykHT1i68QLNyxcmkKOQAxno1qkAxMnxzzKfeohBbiCjK2-A6veJ-Dp5MqfkxCxp51OQIaj_Yy6AxqClgFV3tD7tUvOzPom0zsSZ10iD/s1600-h/IMG_0197.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442910482733303986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuo2kgQrwIi_hbJeB2phfUl77KJORfykHT1i68QLNyxcmkKOQAxno1qkAxMnxzzKfeohBbiCjK2-A6veJ-Dp5MqfkxCxp51OQIaj_Yy6AxqClgFV3tD7tUvOzPom0zsSZ10iD/s320/IMG_0197.jpg" /></a><br /><div align="center"><em>funky table decorations </em></div><div align="center"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWJ24qIMOsgdJ_5AQSMNv4aETwiKb9Br-Qpt6qZhNdvmNCRvuYFC6dHbGQU5R60YdgtHLMctUMmjZaMCva_6Ckwz-jJs9jiFr3CwgCA_8iXpgHQR2z1PBuy18olB7E8WUOWaA/s1600-h/IMG_0203.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442910490695244690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWJ24qIMOsgdJ_5AQSMNv4aETwiKb9Br-Qpt6qZhNdvmNCRvuYFC6dHbGQU5R60YdgtHLMctUMmjZaMCva_6Ckwz-jJs9jiFr3CwgCA_8iXpgHQR2z1PBuy18olB7E8WUOWaA/s320/IMG_0203.jpg" /></a> <em>delicious homemade tortellini and pesto<br /></em></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIghMKlTRb2-Ruruqjc8qYx7iKT4OE2ZVwHXEqdQe6RJoarJ5Cl_Wu3PzZy1c7vGOk5ZJKf7f6AoA0NPoe5AFtJI6majb4AuvekxPOBq8rFW1k_Cn0snSHStxTM59SPx_pBbSD/s1600-h/IMG_0205.jpg"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442910498591936850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIghMKlTRb2-Ruruqjc8qYx7iKT4OE2ZVwHXEqdQe6RJoarJ5Cl_Wu3PzZy1c7vGOk5ZJKf7f6AoA0NPoe5AFtJI6majb4AuvekxPOBq8rFW1k_Cn0snSHStxTM59SPx_pBbSD/s320/IMG_0205.jpg" /></em></a><em>the BEST fish pie I've ever tasted. flaky pastry and rich, creamy filling with smoked haddock and cod; the potato on the side was fabulous too.<br /></em></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyr-RzEVMZg38VKf4VdjtiwmVkiacZK67mWVR2Ec3q4Rgl6VBtjEb7HYV2OaUjzqS0T1htpKI7D0DSVnM7SQ_NSY-kgsKZD3pE9qBBH-8z7nS_9qm5mOApjFt-eR_00lpUWK8/s1600-h/IMG_0209.jpg"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442910501614582162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyr-RzEVMZg38VKf4VdjtiwmVkiacZK67mWVR2Ec3q4Rgl6VBtjEb7HYV2OaUjzqS0T1htpKI7D0DSVnM7SQ_NSY-kgsKZD3pE9qBBH-8z7nS_9qm5mOApjFt-eR_00lpUWK8/s320/IMG_0209.jpg" /></em></a><em> a pre-dessert of coconut and lime sorbet - very special<br /></em></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqlfq_AUcvrnsR04KXnEK27dRD5UpHN99IL2Q0Ld8mJshdWTJldf38gAftiojk2bZCsyL7fNk0MTGlV8k8qENHd8OQ5R32X2bfscM1FNXbhyphenhyphenl7KtMBxWPO9M_6-JxuqQubJuL/s1600-h/IMG_0211.jpg"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442910504293502034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqlfq_AUcvrnsR04KXnEK27dRD5UpHN99IL2Q0Ld8mJshdWTJldf38gAftiojk2bZCsyL7fNk0MTGlV8k8qENHd8OQ5R32X2bfscM1FNXbhyphenhyphenl7KtMBxWPO9M_6-JxuqQubJuL/s320/IMG_0211.jpg" /></em></a><em>a plate of 3 desserts (I was very happy!): lemon cheesecake, turkish delight and brownie. </em></p><div align="left">The Turkish Delight was polarising amongst our group. Some thought it was the most amazing thing ever and others hated it. I was definitely in the former. It was original and delicately flavoured and the Persian fairy floss (candy floss) was a great addition (not to mention very pretty!).<br /><br />Congrats and thanks to Lex for a fantastic evening and best of luck for the rest of them! I'm booked for Fernandez and Leluu in February and thinking I might have to get to one a month in 2010... Suggestions welcome!</div>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com3tag:blogger.com,1999:blog-29423414.post-34973423160895932122010-01-11T23:11:00.004+00:002010-02-27T12:31:44.294+00:00Divine Divine Divine Chocolate CocktailsIt was a couple of months ago now that I crossed paths with Mathilde Of<a href="http://www.mathildecuisine.wordpress.com/"> Mathilde's cuisine</a> and she mentioned a <a href="http://www.divinechocolate.com/">Divine chocolate </a>cocktail evening that she had revently attended. "um, sorry, a <em>what </em>cocktail evening?!". Thankfully she informed me that they had mentioned having another one and if they did she would tell them to invite me. Phew.<br /><br /><p>Mathilde is a girl of her word. Last December I was cordially invites to attend a Divine Chocolate Cocktail evening. Now, anyone who has been on a chocolate tour will know I prefer to eat my chocolate than drink it, and I was on unfortunately on antibiotics this particular evening. But I had to try at least one (and then a LOT of the chocolate truffles). There were two cocktails on offer and I opted for the berry version over the coffee option, and it really was Divine. I was so tempted to drink more. It somehow managed just the right blend of chocolate with the fruit and the alcohol to be easy to drink but still chocolatey enough to know there was chocolate in it. Slightly reminiscent of the icy chocolate drink <a href="http://www.artisanduchocolat.com/">L'Artisan</a> make in the Summer (and actually a little like the one from Godiva too, though Artisan may be upset for me including them both in the same sentence!). Apparently the Sanderson is going to keep them on their menu. Hooray. I'll definitely be back in the Summer. </p><p>I had obviously heard of Divine before this evening but I had never made a special effort to taste their chocolate or learn more. It's my understanding that really fine quality chocolate requires a close relationship with the grower where they do get paid a premium for making the effort to grow quality beans. Therefore, I patted myself on the back for choosing superb chocolate where the farmers did get paid enough too. The reality is not everyone will choose to spend as much on chocolate as I do and it is fantastic that there is a company that is going to extended lengths to make sure that everyone who helps to get the chocolate in our hands is justly compensated for their efforts. What surprised me particularly in tasting the truffles made by David, Divine's account manger but also a former chef, was just how good they were. Incredibly moreish. A little secret I learnt that evening was that some other chocolate companies that sell bars in our supermarkets add cocoa back into their blend because they believe people expect the bitterness in 70% chocolate. Divine don't do this and thus have a smoother tasting chocolate that's pretty darn good for a high street brand. The people in the company are pretty lovely too. Not to mention you can eat it and feel good about helping the families who helped to produce it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg2hjU1-o4d-YfnAgp8RtkHhkw87BnCWX-cSuhpvtjMnmy_hgv45SzZHfRjsrZRmvoKfQWLRM0UcJ9OOJvwVT4QGPwJRzHufKzNE0CKQJ32NmKTPahdE1oj5EZzD1cmFQHnkb/s1600-h/SL373627.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442897742408223794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg2hjU1-o4d-YfnAgp8RtkHhkw87BnCWX-cSuhpvtjMnmy_hgv45SzZHfRjsrZRmvoKfQWLRM0UcJ9OOJvwVT4QGPwJRzHufKzNE0CKQJ32NmKTPahdE1oj5EZzD1cmFQHnkb/s320/SL373627.JPG" /></a> <br /><em>Earl Grey and White Chocolate with a dash of Tequila.</em><br />Delicious.<br /><br /></p>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-37064742059796272182010-01-03T11:58:00.005+00:002010-01-10T18:53:16.706+00:00Goodbye 2009I will remember it mostly as the year of eating. Ah...<br /><br />I set a goal at the beginning of the year to eat in at least three Michelin starred restaurants. During two weeks in September I ate in six.<br /><br />Never let it be said that goals cannot be achieved!<br /><br />I haven't worked out yet what the total for the year is. It truly was an amazing year of eating. I was quick to learn that Michelin did not necessarily mean delicious, nor did lack of mean that it wouldn't be a fabulous meal. The Michelin mission was punctuated in October with the ultimate pilgrimage El Bulli. No, I still haven't blogged about it (I will), but it was an incredible experience that I am still thanking the lovely <a href="http://trissalicious.com/">Trissa </a>in Sydney for allowing me to go in her place.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgo7g2zvqj12FOgc3f7FI12ntXBNuEEWBpDM-NDMtR4dL_527ZewvoGQtBDSMq6wQP__IKiROlLJdJ7iBfayz4R1XCGIoCAUz4UAScnHGMghgaBTrBJgbiQUDBdK_2VFx0Gsq/s1600-h/Chocolate+at+El+Bulli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgo7g2zvqj12FOgc3f7FI12ntXBNuEEWBpDM-NDMtR4dL_527ZewvoGQtBDSMq6wQP__IKiROlLJdJ7iBfayz4R1XCGIoCAUz4UAScnHGMghgaBTrBJgbiQUDBdK_2VFx0Gsq/s320/Chocolate+at+El+Bulli.jpg" alt="" id="BLOGGER_PHOTO_ID_5425184112478744546" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">Petit Fours at El Bulli: </span>Just for 2 of us. I've been carrying this picture on my BlackBerry and showing anyone and everyone. Being presented with this (17 different types of chocolate!) was a definite highlight of 2010 ;-) .</span><br /></div><br /><br />I've been pretty irregular at blogging this year, ditto for newsletters to people who have signed up at Chocolate Ecstasy Tours. I would love to do more of both in 2010 but I know better than to make promises about that! I will be making resolutions, but one of the things I have learnt in the last few years is to focus on doing fewer things well, and then move onto the other stuff.<br /><br />2009 was a year I went to the cinema just once, but I managed the ballet, concerts, theatre, comedy, opera, a music festival, Wimbledon, the polo and lots of eating. How cultured.<br /><br />2009 was also a year I attended 4 Weddings, and a Funeral. There was a second funeral, but I didn't make it to the other hemisphere for that one.<br /><br />All but one of those five events was family-centred. Strange for me, when it seems that as I get older, and especially living so far from my immediate family, it is friends, and extended relatives, who are stepping into the breach of my immediate family's physical distance. I feel so fortunate to have so many amazing relationships here in London. It is most definitely home.<br /><br />I am very much looking forward to visiting my immediate family, and my <span style="font-style: italic;">other</span> home again in just four weeks. It's especially exciting as this will also be my first full week off since November 2008. Working full time and running tours on many weekend days, and fitting in emails and bookkeeping around all that... it's been a long, but incredibly satisfying year.<br /><br />Apart from the weddings in Bahrain and Serbia and a long weekend in Morocco, the only travel I managed in 2009 was with work (to be fair, these were lovely trips to Scotland, Ireland, Jersey and Spain). 2010 will be the year I travel more (she says, ambitiously). I am starting with this break in Oz in February and over Easter I'm heading to Madagascar to visit Chocolate Plantations. (Excited!)<br /><br />2009 was definitely a year of change. The end of a relationship, moving house and postcode, resignation for a new job for 2010... I'm blessed to be able to walk away from all of that with excellent friendships. And I am looking forward to more adventures in 2010!<br /><br />On the business side, there are four exciting things planned for Chocolate Ecstasy Tours this year:<br /><br />1. <span style="font-weight: bold;">A BRAND NEW website for www.chocolateecstasytours.com. </span>Complete with new logos! The site will be live by Easter (hopefully sooner!)<br /><br />2. <span style="font-weight: bold;">The first International Chocolate Ecstasy Tour! </span>In November I'll be organising a trip to Grenada and St Lucia. We'll visit plantations and factories and also have free time for the beach and mountains. If you're interested in joining me please email me at tours [at] chocolateecstasytours.com<br /><br />3. <span style="font-weight: bold;">Blind Chocolate Tasting </span>as a Charity Fundraiser for Sense UK. To be held in May/June. More details to come!<br /><br />4. <span style="font-weight: bold;">A new walking tour </span>in the Notting Hill area. I'm hoping this will get off the ground (well, on the ground!) in March. Watch this space...<br /><br />In other exciting news I have finally set up a <a href="http://www.facebook.com/pages/Chocolate-Ecstasy-Tours/211396222740?ref=ts">Facebook Fan page</a> for Chocolate Ecstasy Tours. I'd love it if you joined!<br /><br />Wishing you a year full of love, joy, good health, laughter, adventures and great chocolate!<br /><br />xxJenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-33663508321587918392009-12-21T09:39:00.004+00:002009-12-21T13:42:42.095+00:00Chocolate for CharityOne of the best things about running my own business is that I can help out charities by offering something of value for auctions and raffles. <br /><br />And one of the nicest things about using <a href="http://twitter.com/">Twitter </a>is feeling the sense of community and charity that exists amongst the other food enthusiasts: bloggers, journalists, small business owners, restaurants and PR people. So many big-hearted people who have donated their time and the fruits of their labour to help other people over the last few months (and more, I'm sure). The world is a better place because of these people.<br /><br />A few weeks ago I attended the amazing Blaggers' Banquet organised by <a href="http://eatlikeagirl.com/">Niamh</a>, <a href="http://kaveyeats.blogspot.com/">Kavey</a>, <a href="http://scandilicious.blogspot.com/">Sig </a>and many, many others. Having organised and managed events in a former life I was impressed when the first meeting for this event was just 2 1/2 weeks ahead of the actual date. There were so many people at that first meeting all ready to volunteer that we realised not everyone would actually be able to help on the night, or we wouldn't be able to fit the punters! I was convinced the night would sell out and as well as volunteering to help I bought the first pair of tickets, thinking I was absolutely going to make sure I was there, somehow, and if I was needed to help I'd sell or give the tickets to someone else. As it happened I couldn't find anyone free on the evening and we already had one server for every six people, plus an abundance of other helpers so I was privileged to be able to dine at the Banquet. It was inspiring how everyone pulled together to make an incredible evening that raised thousands of pounds for <a href="http://www.actionagainsthunger.org.uk/">Action Against Hunger</a> on the night and through the ebay auction that is still going on <a href="http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120506395265&fromMakeTrack=true&ssPageName=VIP:watchlink:top:en">here</a>.<br /><br />It was a wonderful evening held at <a href="http://www.thehawksmoor.co.uk/">Hawksmoor London</a> who kindly donated the space. You can read more about it on <a href="http://www.tehbus.com/2009/11/blaggers-banquet-been-and-gone.html">@Tehbus's blog</a> and <a href="http://www.matchingfoodandwine.com/articles/20091116">Fiona Beckett's blog</a> and Wahaca's <a href="http://blog.wahaca.co.uk/2009/11/blaggers-banquet-the-review/">blog</a>. The food was incredible, the company interesting and entertaining and <a href="http://twitter.com/timhayward">@TimHayward</a>'s auctioneering skills were superb.<br /><br />Since then, two weeks ago I was alerted to Menu for Hope, another food blogger organised mission to raise money to help relieve world hunger via <a href="http://www.wfp.org/">World Food Program</a>, headed by <a href="http://www.davidlebovitz.com/">David Lebovitz</a> in Paris and <a href="http://chezpim.typepad.com/">Chez Pim </a>in San Francisco. Menu for Hope is now in its fourth year and both this and Blaggers' Banquet take a huge amount of totally voluntary time from wonderful people and so I wanted to give something more special than just a pair of tickets for a <a href="http://chocolateecstasytours.com/">Chocolate Ecstasy Tour</a>. At the Blaggers' Banquet <a href="http://www.fundraisingdetective.com/london_food_detective/2009/11/blaggers-banquet-the-review.html">Craig Linton</a> won a private Chelsea chocolate tour and you have the chance to do the same via Menu for Hope. It's valid until the end of September 2010 and I will be the guide for you and three friends. All the money raised goes to <a href="http://wfp.org/">World Food Program</a>. There are tons of other amazing prizes and they have already raised more than $12,000! Dig deep, people.<br /><br />More exciting for me on a personal level, I had a wonderful meeting last week with <a href="http://sense.org.uk/">Sense</a>, a charity that supports Deaf & Blind people. Not long after I first arrived in the UK I was accosted by one of the charity people on the street. In these early days in London I didn't realise the done thing was to smile and walk past quickly. When I heard what the charity was for it touched a nerve and despite the fact that I didn;t have a job yet I decided to sign up to give £6 a month. I read Helen Keller's book when I was really small and, for me, it was incredibly inspirational. A tale that can't help but make you overwhelmingly grateful for everything you have. Her most-repeated quote is one that drives most of my decisions: <span style="font-style: italic;">"Life is either a daring adventure, or nothing."</span><br /><br />I digress. When Celia from Sense contacted me, instead of just asking for a donation as so many charities do, she proposed we collaborate to raise money and awareness. So much more powerful. I am so excited from our meeting. We brainstormed a plan for a blindfolded chocolate tasting in May 2010. I'll be donating my time and I hope some chocolatiers will donate chocolates for the event and everything we raise from selling tickets and auctioning chocolates will go towards support for deaf and blind people in the UK. What a great way to raise money and also increase empathy. Watch this space!<br /><br />I'll leave you with two other quotes from Helen Keller I found that I think are pretty poignant and relevant:<br /><br /><div style="text-align: center;"><span style="font-style: italic;">"It is hard to interest those who have everything in those who have nothing."</span><br /></div><br />and one, more hopeful, that epitomises everything all of the wonderful blogger and Twitter community have been doing:<br /><br /><div style="text-align: center;"><span style="font-style: italic;">"Alone we can do so little; together we can do so much."<br /><br /></span><div style="text-align: left;"><span>In case I don't get a chance to update this again in the next few days: Merry Christmas, everyone.</span> xx<br /></div></div>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com1tag:blogger.com,1999:blog-29423414.post-3994867767426733872009-12-06T20:54:00.011+00:002010-01-10T21:12:41.225+00:00Whirlwind Chocolate & Pastry Adventure in Barcelona<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAX2jxTSgn0kBmVF7vv5Up_QcLBZPikgwAdhethXBRcZE-pwYRh5Ftp3v4sq4qqHXAR96_bptM2Q6t7H79kGRIZkmufKI6URQHmgy_1-Di_Qr2NshYZVmjx7PQc9yfQx1epyb/s1600-h/SL373149.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAX2jxTSgn0kBmVF7vv5Up_QcLBZPikgwAdhethXBRcZE-pwYRh5Ftp3v4sq4qqHXAR96_bptM2Q6t7H79kGRIZkmufKI6URQHmgy_1-Di_Qr2NshYZVmjx7PQc9yfQx1epyb/s320/SL373149.JPG" alt="" id="BLOGGER_PHOTO_ID_5425211744951546466" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Pintxo. Look out for this guy to find the best stall for tapas in La Boqueria</span></span><br /></div><br /><div>I rather ambitiously thought I could see all that was good in food in Barcelona in one night and one day. Ha.<br /><br />Not surprisingly due to the amount of sugar I ate in my <a href="http://chocolateecstasy.blogspot.com/2009/12/espai-sucre-dessert-restaurant-in.html">five-dessert dinner</a> the previous night, I woke up pretty early for my chocolate and patisserie adventure so I went for a quick run (not even remotely enough to offset all the sweet stuff, but hey, I tried).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9DO8PklORRod_eAgPg3YUgsNMbxVX2yyFYp-mFfd9TYwlnosoIhZQc8yvl4rT52w41VcKaPhiiZALZJfOaEbFQfszCTtOv6uKwtiRihdXW60azw-uKLTAny_GTWB9SH67x5M/s1600-h/SL373164.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9DO8PklORRod_eAgPg3YUgsNMbxVX2yyFYp-mFfd9TYwlnosoIhZQc8yvl4rT52w41VcKaPhiiZALZJfOaEbFQfszCTtOv6uKwtiRihdXW60azw-uKLTAny_GTWB9SH67x5M/s320/SL373164.JPG" alt="" id="BLOGGER_PHOTO_ID_5425211763978097042" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The view from my perch at Pintxo. I loved this stall owner (and you can see the Xuixos just behind him!)</span></span>.<br /></div><br />First stop when I left the hotel properly was Barcelona's food market La Boqueria. Spotting a spare stool at the bar Pintxo which was recommended by Brett of<a href="http://inpraiseofsardines.typepad.com/blogs/destinations_barcelona/index.html"> In Praise of Sardines</a> I jumped on it, even though it was 11am and perhaps too early to eat the recommended squid in cuttlefish ink. Never! This was truly one of the best dishes I ate in 2009. The squid was so tender and the salty ink so flavoursome. Eaten with just a broken half-baguette handed to me by the jovial stall owner I devoured the whole lot and mopped my plate with the last mouthful of bread. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFjrPUi0g808hyphenhyphenWGYqnfjzVbnDX28N1Ivi7B7b8_uPU17dU1QK2eO3Cia7iZr1HvLunGjkNnzbomP4z99QFY2iqdOdfeLC8w5KsFhLSoKxD_V2T1Vw28OEeiBsUT8YqeSQ534/s1600-h/SL373153.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFjrPUi0g808hyphenhyphenWGYqnfjzVbnDX28N1Ivi7B7b8_uPU17dU1QK2eO3Cia7iZr1HvLunGjkNnzbomP4z99QFY2iqdOdfeLC8w5KsFhLSoKxD_V2T1Vw28OEeiBsUT8YqeSQ534/s320/SL373153.JPG" alt="" id="BLOGGER_PHOTO_ID_5425211754040343138" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">My dish of squid and beans at Pintxo in La Boqueria. Ugly, but so good!<br /><br /></span></span></div>During my brunch ecstasy I observed many locals purchase the pastries from the pile in front of me. I had to follow the pack. I barely stepped away from the market before I reached into the bag and tore off a chunk of this doughnut which oozed custard. Oh...... More ecstasy. It was greasy and sugary, but in such a good way, unlike the others I picked up later in the day. Like the squid, this was damn good. It brought back memories of a similar pastry (I think they're called Xuixos) that I encountered in a patisserie on my last day of a six week trip around Spain during university. It's fortunate it was my last day otherwise I might have put on even more than the 11kg I did! (I did try to locate the same patisserie but had no luck.)<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTm1y_1vFeO9Xg9pZiAtB6QmTx3BPltlnTg65oildMRXf7qOf_dXiIanMr98dMgZjLJh4JeWlCKpAQoi_pfaF25qtHj9XnAGQClrKltNbyQOlOvgJ8n3tRzNmzXuKmatSCwsG/s1600-h/SL373180.JPG"><img id="BLOGGER_PHOTO_ID_5420906750090470050" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTm1y_1vFeO9Xg9pZiAtB6QmTx3BPltlnTg65oildMRXf7qOf_dXiIanMr98dMgZjLJh4JeWlCKpAQoi_pfaF25qtHj9XnAGQClrKltNbyQOlOvgJ8n3tRzNmzXuKmatSCwsG/s320/SL373180.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">My xuixo after the first bite. Nom.</span></span><br /></div><br />I felt so prepared with my map and list of everywhere worth in eating in Barcelona and it started out so well. My first stop after La Boqueria was Escriba. One of the oldest patisseries in Barcelona and apparently Ferran Adria's favourite. I should have got the croissant because I was underwhelmed by the choices I did make: more grease than flavour.<br /><br /><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIXYSKXkqWMFGky6s89qDQZLX-GVEUEZ3eVYj9n3dCp6aaNnwTvzlquLFf3uiD3DZxyES_pvqSi-oSnCoCW4tkp7Ey2qY6GyrmvvDsOdjm70wBsXHPpd5kgPMl3Lih4PLAwH0/s1600-h/SL373168.JPG"><img id="BLOGGER_PHOTO_ID_5421896943372261810" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIXYSKXkqWMFGky6s89qDQZLX-GVEUEZ3eVYj9n3dCp6aaNnwTvzlquLFf3uiD3DZxyES_pvqSi-oSnCoCW4tkp7Ey2qY6GyrmvvDsOdjm70wBsXHPpd5kgPMl3Lih4PLAwH0/s320/SL373168.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilGR3QWCcuAONt8OtmxrpUbxO25qmirsAgv0ejA0rhLL9Af0hv-2o-6PZuLRs6Tg6WRGYfYRHA9CrCzrS7xM3z1rgGccpB4fsW8QMMzTgCUXUbuyddNB_m09JKo806M917nsz/s1600-h/SL373175.JPG"><img id="BLOGGER_PHOTO_ID_5420906745008386994" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilGR3QWCcuAONt8OtmxrpUbxO25qmirsAgv0ejA0rhLL9Af0hv-2o-6PZuLRs6Tg6WRGYfYRHA9CrCzrS7xM3z1rgGccpB4fsW8QMMzTgCUXUbuyddNB_m09JKo806M917nsz/s320/SL373175.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Escriba on Las Ramblas</span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilGR3QWCcuAONt8OtmxrpUbxO25qmirsAgv0ejA0rhLL9Af0hv-2o-6PZuLRs6Tg6WRGYfYRHA9CrCzrS7xM3z1rgGccpB4fsW8QMMzTgCUXUbuyddNB_m09JKo806M917nsz/s1600-h/SL373175.JPG"><img id="BLOGGER_PHOTO_ID_5420906745008386994" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilGR3QWCcuAONt8OtmxrpUbxO25qmirsAgv0ejA0rhLL9Af0hv-2o-6PZuLRs6Tg6WRGYfYRHA9CrCzrS7xM3z1rgGccpB4fsW8QMMzTgCUXUbuyddNB_m09JKo806M917nsz/s320/SL373175.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sweet pastry with pine nuts from Escriba (not so special)<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhqfXRhAwDb5L-w0YDNJeTtwIOiWob1TCSO6IC_Ta7CrrRbHUhBuuuVlkCYFPIMDbn8QIDe8QhN2W4lngLZsJbWxpdQPflQWxmKto0VLqDOuj9esuZ0JigLgYIBnInYZDjYPT/s1600-h/SL373173.JPG"><img id="BLOGGER_PHOTO_ID_5420906740964463602" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhqfXRhAwDb5L-w0YDNJeTtwIOiWob1TCSO6IC_Ta7CrrRbHUhBuuuVlkCYFPIMDbn8QIDe8QhN2W4lngLZsJbWxpdQPflQWxmKto0VLqDOuj9esuZ0JigLgYIBnInYZDjYPT/s320/SL373173.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">More pastries from Escriba (I didn't try - sorry!)</span></span><br /><span style="font-style: italic;"><br /></span><div style="text-align: left;">First chocolate stop: Cacao Sampaka<br /></div></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-CM4-G1LmV27t25jitHk2lzajy6g0yhKCSvHLj1RaEXAC3oQUukFArVRxpqFEnjczxT-nXvqxUCcU6McPAUl2OeJ1AMZgGBiSVoFBSRxlrXx9JQ70OLfMVDqIsOaTv6RTnti/s1600-h/SL373239.JPG"><img id="BLOGGER_PHOTO_ID_5421902355018144866" style="margin: 0px auto 10px; display: block; width: 240px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-CM4-G1LmV27t25jitHk2lzajy6g0yhKCSvHLj1RaEXAC3oQUukFArVRxpqFEnjczxT-nXvqxUCcU6McPAUl2OeJ1AMZgGBiSVoFBSRxlrXx9JQ70OLfMVDqIsOaTv6RTnti/s320/SL373239.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Chocolates from Cacao Sampaka</span></span><br /></div><br />I got told off for taking pictures in here so this is a photo I took later at home. There are a few Cacao Sampakas around Barcelona. The one I went into was large and included a small cafe at the back. If I was capable at this point of eating anymore I might have stopped. But I wasn't, so I just got chocolate to take away.<br /><br />The shop assistant I spoke to was insistent they made their own chocolate in Barcelona. They did stock a range of origin bars and some flavoured bars, as well as chocolate in every other form, so it's possible this was true. I bought a box of 16 truffles and 2 origin bars and a flavoured bar. I haven't tried the origin ones yet but I wasn't overly impressed by the chocolate truffles, or the blackberry flavoured bar. The chocolates are fine but have a slightly gluey texture that gives away the sugar syrup used to extend their shelf-life and the taste just didn't quite cut it for me. When I finally try the origin bars I'll report back!<br /><br />Unfortunately by the time I got to my second chocolate shop on my carefully planned route, Enric Rovira, I realised my failure in not checking opening times. As I arrived the lights were switched off and the shutter was being lowered. Nooo...! It was only 2pm! The shop assistant was not interested in my pleas. Hmph.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuoSKgTtVxJwBiyGgToWHNQAwzfGL893Ag35SE1nabKQVZnlr9afRL6BCyhqrgMhlNdoJ_GjGMIe9n2F8ms4069uQkWlVWtuBfq6nJwxBkKd9zF6ULeFfkQy00HzEVPx3lJBg/s1600-h/SL373215.JPG"><img id="BLOGGER_PHOTO_ID_5421902344321678418" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuoSKgTtVxJwBiyGgToWHNQAwzfGL893Ag35SE1nabKQVZnlr9afRL6BCyhqrgMhlNdoJ_GjGMIe9n2F8ms4069uQkWlVWtuBfq6nJwxBkKd9zF6ULeFfkQy00HzEVPx3lJBg/s320/SL373215.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The lid of the box of Oriol Balageurs chocolate truffles. Isn't it brilliant? It's like it was made for me.</span></span> <br /></div><br />Not far from Enric Rovira's boutique was the smaller of Oriol Balaguer's shops, really just a store room off the main kitchen. The girl who helped me there was one of the chocolatiers, dressed in her chef's whites. I got a sneak look at the kitchen but unfortunately they weren't making anything. It transpired that this wasn't the real shop, and though she could sell me things from there, there was more to see at the real boutique. So I kept walking (surely must have burnt off the calories at this point). Oriol's actual boutique is small, but gorgeous and filled with deliciousness. Like Pierre Herme in Paris, I discovered Oriol Balageur makes great chocolate but <span style="font-style: italic;">excellent</span> pastries. His biscuits with raspberries were possibly the nicest chocolate item I tasted all year and I wish I had tried them in the shop and realised this, because it isn't possible to order them online. And his little petit fours were just so good. The shell chocolates are great, but I wouldn't travel to Spain for them. The shells are unnecessarily thick for my taste.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fHSJP-gd_diIxDS4oUvfM1ZflukULTL1WEHD4FufLkY95Zuhn8PDpJ0xw_fuf9-CvexLVCRBjCwN_dp-mg7avpmtPrzbFwgfY1M13ydaIm3VxMurUxypp9gHE5IuBsporU9d/s1600-h/SL373222.JPG"><img id="BLOGGER_PHOTO_ID_5421902347067865714" style="margin: 0px auto 10px; display: block; width: 240px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fHSJP-gd_diIxDS4oUvfM1ZflukULTL1WEHD4FufLkY95Zuhn8PDpJ0xw_fuf9-CvexLVCRBjCwN_dp-mg7avpmtPrzbFwgfY1M13ydaIm3VxMurUxypp9gHE5IuBsporU9d/s320/SL373222.JPG" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Oriol Balaguer truffles, as seen under their protective plastic coating. They look like fossils reading for filing!<br /><br /></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rBLci6Cn4sTDp6oxv-84HpBnMrvcWLqxErrJCBHTyht3c5sXTK3D-RZEIMfKhUH-6hvGyBq6U9QIDOJUdkDnBfjEGqc9ReQR42lKu934VheRtdHTJmXL0jMcBnZ-zWFu1gGP/s1600-h/SL373191.JPG"><img id="BLOGGER_PHOTO_ID_5421896952451058306" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rBLci6Cn4sTDp6oxv-84HpBnMrvcWLqxErrJCBHTyht3c5sXTK3D-RZEIMfKhUH-6hvGyBq6U9QIDOJUdkDnBfjEGqc9ReQR42lKu934VheRtdHTJmXL0jMcBnZ-zWFu1gGP/s320/SL373191.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Oriol Balaguer window display of petits fours. He makes larger cakes too. How I wished I had somewhere to go to take one. Or that it would survive the journey back to London for my birthday lunch the next day.</span></span><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyRD-cFSC3KT1ivsIINEYXev5F84kfp0s4_ZcReC1VbxvAxxP8mcB9IJZyz97vrsYPz17Lho79XrJyvoGuZJ3Y6jeNdG9rn7uPbPNiy6NX8WqjYawXFvGERX8A4xhrWaTH4ew/s1600-h/SL373198.JPG"><img id="BLOGGER_PHOTO_ID_5421896956944300674" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyRD-cFSC3KT1ivsIINEYXev5F84kfp0s4_ZcReC1VbxvAxxP8mcB9IJZyz97vrsYPz17Lho79XrJyvoGuZJ3Y6jeNdG9rn7uPbPNiy6NX8WqjYawXFvGERX8A4xhrWaTH4ew/s320/SL373198.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The little box of petits fours I bought from Oriol Balageur and had hoped might survive to share at lunch. Unfortunately they were completely smushed before I even got on the plane, so only one friend got to try any.</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span>My final chocolate stop was Xocoa. More novelty than real chocolate shop it still sold an interesting range. I'm afraid I still haven't tried the Wasabi and Raspberry bars I bought from here. The chocolate biscuit cake and two muffins I bought (actually, one was given to me by the lovely store assistant, but don't tell her boss) were tasty enough, if a little over-sweet.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe_4LYtySfjjKrp7ryItnHT2L6jva9CrXEH5dtBqn-XK8NsvVnz3hCewRkJdi0Iy6xXhMXX-H37mmb_kPLnCsgW50poILAfuuaUkkZ9oVsMZDzbVlBfl-lmShsS4By4GB3jCO/s1600-h/SL373202.JPG"><img id="BLOGGER_PHOTO_ID_5421902364161453794" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe_4LYtySfjjKrp7ryItnHT2L6jva9CrXEH5dtBqn-XK8NsvVnz3hCewRkJdi0Iy6xXhMXX-H37mmb_kPLnCsgW50poILAfuuaUkkZ9oVsMZDzbVlBfl-lmShsS4By4GB3jCO/s320/SL373202.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Looking into Xocoa from outside.</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67WJE6w6U7Jw1fy5WLiiu07d4zzKl_osHWscyOpoMawaCCl1kEnvdJ_YGAyMAjuofw42TeY_3mKWPXcJEppMGxAyfMXAIVE-c4i0BZm-Cw674prsqEcSp84vojPoYzpkg_cvv/s1600-h/SL373205.JPG"><img id="BLOGGER_PHOTO_ID_5421896967289460434" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67WJE6w6U7Jw1fy5WLiiu07d4zzKl_osHWscyOpoMawaCCl1kEnvdJ_YGAyMAjuofw42TeY_3mKWPXcJEppMGxAyfMXAIVE-c4i0BZm-Cw674prsqEcSp84vojPoYzpkg_cvv/s320/SL373205.JPG" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Some of the Xocoa bars.</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span>OB's patissier who I spoke to recommended me to another shop, called Dolc (Sweet, in Catalan), that is a 20minute train journey from Barcelona. Unfortunately not enough time for me to get there and back in time for my flight back to London. I will have to return and visit there and Enric Rovira. Hopefully I'll also make it to the two tapas bars that I schlepped to only to find them BOTH not serving and have a proper look around the Chocolate Museum. *sigh* The things we have to do in the name of research...<br /><br />So, who's up for coming with me next time?<br /></div>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-58271947309188479772009-12-05T21:15:00.007+00:002009-12-05T22:33:29.858+00:00Espai Sucre - Dessert restaurant in BarcelonaSince I first heard about this dessert only restaurant in Barcelona I have been dying to visit, or the one in New York. That's right, folks, DESSERT ONLY!! So when a work trip to Spain finished on a Friday I decided to extend my stay by 24 hours and fly to Barcelona to eat at this mythical restaurant where your tasting menu keeps serving up dishes that are sweet. I was also pretty keen to get to Oriol Balaguer and some of the other hot chocolatiers of Barcelona.<br /><br />I emailed Espai Sucre the day of my arrival and was delighted with their prompt reply that yes, they could offer me a table for one.<br /><br />When I arrived I could see why it was so easy to get a booking. There was only one other table occupied in the room, with an English couple. Hmmm, ok. Fair enough, dessert only restaurants aren't going to be EVERYONE'S cup of tea. (I suppose...)<br /><br />The Maitre'd was very pleasant and had perfect English (and Spanish, French and Portuguese). There are tasting menus with savoury courses as well but I took the view that olives and beetroot featuring in the ingredients counted as my veg and I should just go for the BIG dessert menu (5 courses). The Maitre'd even let me switch one of the desserts for another one. Disappointingly, the restaurant appears to be sponsored by Cocoa Barry and, while I don't dislike Cocoa Barry chocolate it's not spectacular so I also steered clear of the Chocolate Menu. The one chocolate dessert that appeared later made me glad I did.<br /><br />The first course had me so excited; interesting combinations with intense, fresh, fruit flavours with great contrast in textures. That's a liquorice foam you see below, the combination of apple, liquorice and salty yoghurt were superb.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcU6qZqIW68WKdzI0j7VvET8oez3G_09_6zTGwa3E3dQzOZDNMCvAe7RmEcE5qefAR0gmxBvIQrVMCJoBUkKeLAAXK8mMcbsSGiSbFi3fFd0wSXNHvHooD8bMvgFez4_MlR0dK/s1600-h/SL373098.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcU6qZqIW68WKdzI0j7VvET8oez3G_09_6zTGwa3E3dQzOZDNMCvAe7RmEcE5qefAR0gmxBvIQrVMCJoBUkKeLAAXK8mMcbsSGiSbFi3fFd0wSXNHvHooD8bMvgFez4_MlR0dK/s320/SL373098.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411869717173720978" /></a><br /><em>“Marialuisa” cold soup with green apple and spicy yoghurt ice cream</em><br /><br />Sadly, this dish was the exception to an otherwise ordinary “meal” as the courses got progressively more weird.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr79hCEPvVkSo9xmSIJDN5ictCpv0dtMg1-RxpdQLuKkWMcfe-SUuWNymTCK8mzUxtYjZkNY8YIO1R-Z-W3vsdMFVTftDqjaLpKvDoqDJo0mYv-BL9Py-E5mSVLCA-niOHN7Jd/s1600-h/SL373099.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr79hCEPvVkSo9xmSIJDN5ictCpv0dtMg1-RxpdQLuKkWMcfe-SUuWNymTCK8mzUxtYjZkNY8YIO1R-Z-W3vsdMFVTftDqjaLpKvDoqDJo0mYv-BL9Py-E5mSVLCA-niOHN7Jd/s320/SL373099.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411869720996694146" /></a><br /><em>Red wine "baba",pear and saffron</em><br /><br />This red wine sponge tasted like soggy, slightly bitter bread. The cubes were pear jelly and fried parmesan; the latter, sadly, were over-crisped and mostly just tasted burnt. The red wine sorbet was nice, as were the cubes of pear, but couldn't lift the sogginess of the centre piece.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKt1KeKAa3AdDCag0HbdMgx-rTPcNUiGbJ9cpB1-x8ktqkVpHrgsEXoGNSerz-XVcAjRL0vGdHqArt2dhpLb4Td3rXOExYPlbpOSc8set7G2kOLbHuVE8oxbwmhURaRFOi2ArJ/s1600-h/SL373105.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKt1KeKAa3AdDCag0HbdMgx-rTPcNUiGbJ9cpB1-x8ktqkVpHrgsEXoGNSerz-XVcAjRL0vGdHqArt2dhpLb4Td3rXOExYPlbpOSc8set7G2kOLbHuVE8oxbwmhURaRFOi2ArJ/s320/SL373105.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411869734982902066" /></a><br /><em>"Idiazábal" cake with cherry + beet and black beer</em><br />This dish had one good component: the crumbled dry chocolate cookie, though it was full of cacao nibs so I didn't finish (so I might have a hope of sleeping later). The cherry layer underneath was pretty nice too, but lost with the white oblong that was a smoked cheese cake. Ick. Equally ick was the quenelle of beetroot sorbet, tasting of, surprise, surprise, frozen beetroot juice. Why would you? The black beer foam also was just as described, but again did nothing for the dish. Where was the thought behind this? A selection of bizarre components that together became worse than their individual parts.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPXLl6uqmVTk0mmvgrBmX7gyEkGxyKYvFcSfjI5q3Vps_Eep91wJDxbE6lU-2WxrWjT2Ai8Bicip4W7B-9DJYqvMu9-6V7ODAEMsQJfniidZSg8PDrOkNXW8A6gdLWTHzDj2p/s1600-h/SL373108.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPXLl6uqmVTk0mmvgrBmX7gyEkGxyKYvFcSfjI5q3Vps_Eep91wJDxbE6lU-2WxrWjT2Ai8Bicip4W7B-9DJYqvMu9-6V7ODAEMsQJfniidZSg8PDrOkNXW8A6gdLWTHzDj2p/s320/SL373108.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411869737166684194" /></a><br /><em>Extra virgin olive oil cake, white peach, green olive and “San Simón”</em><br />Another failure of soggy cake. The peach jelly cube and peach sorbet were sublime though. Why the chef thought a green olive caramel crisp, green olive slick of sauce and goats cheese cream would add to this, I have no idea.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFoXIrxpn-B2dyTSYl99FwsuToIhmkczv80W-wL2q8s8ocs6DY108DPd-uQaenucyTEDVAICL644jbUhuTYwFAv4kmGCMb4A_t2DDhSSTtcko3u0sJYUuwEJznU0ZYpl844_9/s1600-h/SL373115.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFoXIrxpn-B2dyTSYl99FwsuToIhmkczv80W-wL2q8s8ocs6DY108DPd-uQaenucyTEDVAICL644jbUhuTYwFAv4kmGCMb4A_t2DDhSSTtcko3u0sJYUuwEJznU0ZYpl844_9/s320/SL373115.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411869746306300178" /></a><br /><em>Empyreumatic 2</em><br />This dish was a feature of coffee, tea and chocolate. The earl grey granita tasted like old tea that had stewed for too long, the crisp was burnt and the milk chocolate mousse just highlighted that they should have opted for a better quality chocolate than Cocoa Barry. Sigh. I remember liking the jelly parts but I can't remember if they were coffee or liquorice. There was just way too much going on.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithcw_2U5VS5ZNM6bQcBWBvabr8K-mDodH4QcMFkda1ZOLGPluaMrXp46eSD-MsenO8R0k5knZoHAxZXyMjF3zz95gZVqR1vGErU0L6OE8Vx9_PGBAflyRRuIBjnyNXq7JJetj/s1600-h/SL373119.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithcw_2U5VS5ZNM6bQcBWBvabr8K-mDodH4QcMFkda1ZOLGPluaMrXp46eSD-MsenO8R0k5knZoHAxZXyMjF3zz95gZVqR1vGErU0L6OE8Vx9_PGBAflyRRuIBjnyNXq7JJetj/s320/SL373119.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411877256991143282" /></a><br />At least the petit fours had some highlights. The bayleaf and pineapple slushie was delicious and the black pepper marshmallow was excellent too. I wasn't so keen on the curried biscuit.<br /><br />Sadly, my excitement for eating in a dessert only restaurant had been punctured by reality. You would think if a restaurant if going to focus on sweets it would have some sensational offerings. My suggestion? Save your money and just order some extra desserts in one of Barcelona’s other fantastic restaurants. Maybe one of the heaving ones I walked past on my way to this barren space. Then you’ll get a better atmosphere as well.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com2tag:blogger.com,1999:blog-29423414.post-26205009041292799382009-12-05T20:51:00.006+00:002009-12-05T21:14:58.612+00:00Launch of Thornton's Metropolitan Chocolate BoxI'm waaaay behind with this blog. So busy doing things, no time to write about them! I did catch up on a few words on a recent plane journey, now just need to add some pictures and put them up here. So here goes with the first of these...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRSo3GSI4eTdZc5RaMth0P0WXBNR5DQ97OhsRWGPIlPfptZmTN5gpzHXMTt6ZYPtGf-AK6DT9TV17dXu_BKyqZH23sYwCRwHyL2NHo1ff49o0ZhvdY9LMeVxc9HNG1ofvyL_D/s1600-h/SL373589.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRSo3GSI4eTdZc5RaMth0P0WXBNR5DQ97OhsRWGPIlPfptZmTN5gpzHXMTt6ZYPtGf-AK6DT9TV17dXu_BKyqZH23sYwCRwHyL2NHo1ff49o0ZhvdY9LMeVxc9HNG1ofvyL_D/s320/SL373589.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411861699623505362" /></a><br /><br />A few weeks ago I was invited to the Thornton’s launch of their new Metropolitan box, held, coincidentally, at the Metropolitan Hotel. I’d had a sneak preview of some of the chocolates early in the Summer when I’d been invited with a small selection of other chocolate fiends to taste the products in their development and offer feedback. I was pretty keen to see what the final selection looked like.<br /><br />Still recovering from food poisoning, I dragged myself from bed to see what they had to say. I couldn’t really eat anything on the night, nor indulge in the free champagne and cocktails, but fortunately (along with the other guests) I was given a box to take home. I should say up front, I’m not a regular Thornton’s customer. When I have such easy access to amazing chocolates, Thornton’s doesn’t really get a look in (though I did buy their toffee-chocs pretty regularly when I first moved back to the UK, and still enjoy them now). I was intrigued when they hired Keith Hurdman, formerly of Melt, and before that many other chocolate companies and schools, to be their head of development. Keith and I had some interesting conversations about the need to stay relevant to your core customers while keeping up with new trends and the change in the market place. I understand it took a while to convince Thornton's to launch a chilli bar, but its success paved the way for more freedom in his designs. Some of his other new bars I was involved in giving bronze awards at the Academy of Chocolate Awards earlier this year (all anonymously in blind tastings).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jePlXskDADLnJZSgTPHQ7CHeWRe61-2AIy1OSPutpcbtkuG2g6eg-Iq5D78o57DyZDZUCjIniM558vqPnYOOzzZi9oUMH4haOBE8BaZCqwNcFwFEwqbbqTVotDFrKCmYMc-K/s1600-h/SL372941.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jePlXskDADLnJZSgTPHQ7CHeWRe61-2AIy1OSPutpcbtkuG2g6eg-Iq5D78o57DyZDZUCjIniM558vqPnYOOzzZi9oUMH4haOBE8BaZCqwNcFwFEwqbbqTVotDFrKCmYMc-K/s320/SL372941.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411861679814437298" /></a><br /><br />There are some great chocolates in this box. I understand they have lost some of their magic in the transfer from the development kitchen to the production line, but the literally melt-in-the-mouth Manhattan Melts and Midnight Melts and the praline are both good for a Thornton’s box. (The production line is itself a pretty magical place, it’s like being in Willy Wonka’s factory, but that’s another story for another blog post!)<br /><br />If you’re a real chocolate aficionado you won’t be blown over by the Metropolitan box, but it is strides ahead of most of their other offerings. And, if you have a grandmother like mine, who still thinks Thornton’s is the ultimate in expensive, quality chocolate you might help to introduce her to the new world of more interesting chocolates through a brand she trusts and understands. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoj5E_u9fVFLC9h3xzTCOFyxvn-CFV5rFPCZe85M7v2VX-mYJHmyxXBFPc4u1e9HGVSORKJ3_-J5wLQfwJdoTOIXlF84leXXUu1fsu7jW-cgkvzHMuUY6boxAo-8Cc7kFJcW7/s1600-h/SL372940.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoj5E_u9fVFLC9h3xzTCOFyxvn-CFV5rFPCZe85M7v2VX-mYJHmyxXBFPc4u1e9HGVSORKJ3_-J5wLQfwJdoTOIXlF84leXXUu1fsu7jW-cgkvzHMuUY6boxAo-8Cc7kFJcW7/s320/SL372940.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411861695440003986" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRRPcxtLAt6u5nGgfmWlL3nKwgXpnqJrny6g56f7bUpZzDc_pK2vx3ccEaz-nBo8ptPkeZRjLv9sfS0-PHR4ikxKlCirkizRRcOSQj9mQSGL8hsGnsiPLw_PoNcQtiOs6N_2-/s1600-h/SL372936.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRRPcxtLAt6u5nGgfmWlL3nKwgXpnqJrny6g56f7bUpZzDc_pK2vx3ccEaz-nBo8ptPkeZRjLv9sfS0-PHR4ikxKlCirkizRRcOSQj9mQSGL8hsGnsiPLw_PoNcQtiOs6N_2-/s320/SL372936.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411861685743023730" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDiZEebM1sEQ-9f5geCiraNOvPkfAWibrsRyL4uz_PxqWzDxK0MPpHo4-VFAr3Yq1p0GkgzzA_UtFzc6NQ_kn_PVWQGigJaCxxjzbDb5t3Xghd5sMTCuI2O3xrkr5ITvGbbwe/s1600-h/SL372935.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDiZEebM1sEQ-9f5geCiraNOvPkfAWibrsRyL4uz_PxqWzDxK0MPpHo4-VFAr3Yq1p0GkgzzA_UtFzc6NQ_kn_PVWQGigJaCxxjzbDb5t3Xghd5sMTCuI2O3xrkr5ITvGbbwe/s320/SL372935.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5411861671274988386" /></a>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com2tag:blogger.com,1999:blog-29423414.post-64265652230445656122009-10-23T21:02:00.011+00:002009-10-31T21:50:20.124+00:00Le Ecole Internationale de Patisserie, PerpignanI woke up in France, fell asleep in Spain and, betwixt and between, tasted 11 desserts, multiple chocolate and caramels at Le Ecole Internationale de Patisserie, and ate 35 courses at El Bulli, the *best* restaurant in the world, followed by a petit four cabinet of 17 different types of chocolates. <br /><br />Yes, this was a very happy day.<br /><br />The El Bulli post is still to come, but first: some pictures taken at Le Ecole Internationale de Patisserie in Perpignan, France. Drool over these, my friends....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1sAfVybUbK8cPcce8bqR8wcky-P_ThQjNklvJ2eD026ivKEk53XMyXo6XZqN8E6M_zdrdVk78LhnWYXnl8hyVYnfxLb-sh2miq-p26NMda81Hn0FcG7tJjwZDByrvqcQoUis/s1600-h/SL372456.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1sAfVybUbK8cPcce8bqR8wcky-P_ThQjNklvJ2eD026ivKEk53XMyXo6XZqN8E6M_zdrdVk78LhnWYXnl8hyVYnfxLb-sh2miq-p26NMda81Hn0FcG7tJjwZDByrvqcQoUis/s320/SL372456.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395909821444915474" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jUKzRVds8znMfyhcG6d9mAAw5uVEvFcYXF5abFt-vJ4NVKNyYnKmGkKmj5XSO4Z49s2dNNPDz0Zt5QeXxkXLt-GAMt3dreN5uNdmeAStuiATUO3QGToA5IEfPcTr9LtE698S/s1600-h/SL372457.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jUKzRVds8znMfyhcG6d9mAAw5uVEvFcYXF5abFt-vJ4NVKNyYnKmGkKmj5XSO4Z49s2dNNPDz0Zt5QeXxkXLt-GAMt3dreN5uNdmeAStuiATUO3QGToA5IEfPcTr9LtE698S/s320/SL372457.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395907467663135362" /></a><br />My favourite was the chocolate one to the left of the apple. It had a layer of caramelised banana between the chocolate sponge base and chocolate mousse.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq64E9lO0N9e3gwg1txZd2VCA3wzVCsErhndzCDHulDk4cNmskQCuMvztg0o-PqQJV1dZn8gIhpfeSCESklAGJxoYQaoUkxAJfiySHI_IJ27H5c_8AU_AFnS_Y_-9X8aDweYU/s1600-h/SL372466.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq64E9lO0N9e3gwg1txZd2VCA3wzVCsErhndzCDHulDk4cNmskQCuMvztg0o-PqQJV1dZn8gIhpfeSCESklAGJxoYQaoUkxAJfiySHI_IJ27H5c_8AU_AFnS_Y_-9X8aDweYU/s320/SL372466.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395907488721201474" /></a><br /><em>Apricot with peanut praline.</em> Ick. This one was not for me.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kPFS7IIZcqb0CcrxKidFAiKIv4bENsdQveXbHFAJfjLpbL2nHTC73-nxEo-wPT2beDUqKnFp3rNaIlFd3PYxEhkGQNASJYsGIWhYntXCGhetSSQruJALk3HWFTcinNM-ZM0G/s1600-h/SL372498.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kPFS7IIZcqb0CcrxKidFAiKIv4bENsdQveXbHFAJfjLpbL2nHTC73-nxEo-wPT2beDUqKnFp3rNaIlFd3PYxEhkGQNASJYsGIWhYntXCGhetSSQruJALk3HWFTcinNM-ZM0G/s320/SL372498.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5398867682833585570" /></a><br /><em>Saint Honore</em> Possibly my favourite. Pistachio mousse and berries and pastry and oh, just goodness...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgQ7MRjKV1rBQaf2D-9z4LSSPvSWN5jz0Hi5CKCxz07_SZdARzrgJmU4N1OqJXO3vwH2kpotnbgghb3vP2s0qOMJ2omOrhE589EE0US6-qct29f9hgS3swIpFEx-fCCNaLLyp/s1600-h/SL372486.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgQ7MRjKV1rBQaf2D-9z4LSSPvSWN5jz0Hi5CKCxz07_SZdARzrgJmU4N1OqJXO3vwH2kpotnbgghb3vP2s0qOMJ2omOrhE589EE0US6-qct29f9hgS3swIpFEx-fCCNaLLyp/s320/SL372486.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395907482805793618" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gsEKh1cUcy9kuo7wWHYxCX0wAaJ4KyqNvx7p-psmnKMTJ1onUOG4ECSfk8j9uj47_5jSAXeagqny_WJq15PbRBfVVdP7eoXrQYxfxV-gsdy8FMNClgc5Vx4Hj1dWG_f9rWhr/s1600-h/SL372463.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gsEKh1cUcy9kuo7wWHYxCX0wAaJ4KyqNvx7p-psmnKMTJ1onUOG4ECSfk8j9uj47_5jSAXeagqny_WJq15PbRBfVVdP7eoXrQYxfxV-gsdy8FMNClgc5Vx4Hj1dWG_f9rWhr/s320/SL372463.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395907477184259298" /></a><br />Check out the inside of this apple creation!<br /><em>Apple mousse, raw and cooked apple marmalade, ginger biscuit base.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb64CbvICHLeRq1K6Eyj8sfFJMAeoul-42KdlCZQA39-rhwoZaGB19ss3Gy0EENnQ72tWn07iAFoBKsg8tsJIosF0cBaGi_Y-lj5JcYM6m5_q9MQmnSyZlY2Hs5utwo5t4jNs2/s1600-h/SL372484.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb64CbvICHLeRq1K6Eyj8sfFJMAeoul-42KdlCZQA39-rhwoZaGB19ss3Gy0EENnQ72tWn07iAFoBKsg8tsJIosF0cBaGi_Y-lj5JcYM6m5_q9MQmnSyZlY2Hs5utwo5t4jNs2/s320/SL372484.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5398863006603180674" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6rGqSwcdxpZRT5s9GR0XsyA_osY71ur5rs1MLuW80UVshLmYcGiD12Jb7xnC94HQkdOcABpgLLq427fCynABqNUDwwMuhs4VB3Hju4S3elTgZBTsJtVgDqKhHtPPVhzzCXxW/s1600-h/SL372462.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6rGqSwcdxpZRT5s9GR0XsyA_osY71ur5rs1MLuW80UVshLmYcGiD12Jb7xnC94HQkdOcABpgLLq427fCynABqNUDwwMuhs4VB3Hju4S3elTgZBTsJtVgDqKhHtPPVhzzCXxW/s320/SL372462.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395907476031505922" /></a><br /><em>Coconut and mango with white chocolate and caramel and biscuit.</em> This one was also delicious. zingy and fresh, while deliciously creamy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ORzYSZ8ksCDrmE9-ZDcxGB5RlH3VibLeXISZXNG8yrNZsWV23gMpozrr1KcCIqkko58m8cFHMdDkRBBaRr6aa4VROsOmfoeDNSkQqiZbocP8aeWN7HpPxv0Ub2CEgr0RlLKP/s1600-h/SL372489.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ORzYSZ8ksCDrmE9-ZDcxGB5RlH3VibLeXISZXNG8yrNZsWV23gMpozrr1KcCIqkko58m8cFHMdDkRBBaRr6aa4VROsOmfoeDNSkQqiZbocP8aeWN7HpPxv0Ub2CEgr0RlLKP/s320/SL372489.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5398863010262542754" /></a><br /><br /><br />And, in the other room - the class my friend wasn't in - the chocolates:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OwO61a5eLeIZHGu7PlTGJ_M6lT_x_OIsVi8ZuJfJFchVbD1SsNQTtvx8UJJzYRZdTEIQwJKNlJwX-XovuSqZv2b-6XqwMSDrMAp-9LUIX12fFrEnxr387H1QxKQdvTPuJGnj/s1600-h/SL372450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9OwO61a5eLeIZHGu7PlTGJ_M6lT_x_OIsVi8ZuJfJFchVbD1SsNQTtvx8UJJzYRZdTEIQwJKNlJwX-XovuSqZv2b-6XqwMSDrMAp-9LUIX12fFrEnxr387H1QxKQdvTPuJGnj/s320/SL372450.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395909824957049650" /></a><br /><br />Heaven, people, this was heaven. The best bit? We were allowed to take what we wanted from the chocolate room! I felt like Gretel being given permission to eat the gingerbread house. A childhood fantasy come to life.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com3tag:blogger.com,1999:blog-29423414.post-78789265168822834632009-10-11T21:46:00.003+00:002009-10-11T22:07:00.178+00:00Chocolate Week 2009The highlight of the year!<br /><br />Of course, every week should be Chocolate Week but this is the official one! Click the title to go to details and get yourself along to something! <br /><br />I'll be going to The Almeida for a <a href="http://www.chocolate-week.co.uk/index.php/site/events/chocolate_dinner_at_almeida/">three-course chocolate dinner </a>(can't wait!) but then I'm off to Spain FOR DINNER AT <a href="http://elbulli.com">EL BULLI!!</a> (unfortunate week but when the proverbial "they" say that 2 million people apply for 8000 places in a year, you don't say no!). I'm even more excited for this meal (and nervous, having read recent reviews like Chris's <a href="http://cheesenbiscuits.blogspot.com/2009/09/el-bulli-costa-brava.html">here</a>). Finally I'll be back in London for my brother's gets married (I'm a bridesmaid!), then there's my Full Day Chocolate Tour on Saturday. All sorts of deliciousness awaits us there. <br /><br />So, in conclusion, it's pretty likely I will need to go shopping for new clothes next Sunday...Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-50129569500610578042009-10-11T06:15:00.011+00:002009-10-11T08:28:59.871+00:00Chocolate Unwrapped 2009<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcnf8-1gylaXGW8MGcuOWvhMWfMw8EgjlwMwOSgQMER1-pOcZAkaGeIPrQJM0M-tqdmbJ1Jtk4pZwwslSEmw8-Y-oLzaox6aabIPmK5pUjLr0s2NtshEU0JfubZG-38NkHxHi/s1600-h/SL372388.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcnf8-1gylaXGW8MGcuOWvhMWfMw8EgjlwMwOSgQMER1-pOcZAkaGeIPrQJM0M-tqdmbJ1Jtk4pZwwslSEmw8-Y-oLzaox6aabIPmK5pUjLr0s2NtshEU0JfubZG-38NkHxHi/s320/SL372388.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391223519826217154" /></a><br /><br />Some pictures from Chocolate Unwrapped 2009 - to inspire you to go while it's still got one day left! Unfortunately I uploaded the pictures I took, only to discover most of them didn't come out very well, if I hadn't been so distracted by all the delicious chocolate I might have noticed this when I was at the fair. Oops.<br /><br />Details of the event (finishing today) are at <a href="http://chocolate-week.co.uk/index.php/site/chocolate_unwrapped">www.chocolate-week.co.uk</a>. Tickets are £12.50 online or £15 at the door.<br /><br />That's the fabulous Paul A Young in the picture above, giving a talk (there's lots of talks going on today too). He's a born entertainer and you can see for yourself this Wednesday when he's on This Morning televison show!<br /><br />Chocolate Unwrapped is like walking into heaven for any chocolate lover (even though, ironically, you <em>descend </em>into the sumptuous room below the Mayfair Hotel in Berkeley Street, W1). The sight of tables and tables burgeoning with some of the finest chocolate creations made by England's skilled chocolatiers... it filled me with indescribable happiness that has overflowed into this Sunday morning (probably also still feeling the buzzing effect of all the chocolate I consumed, which would explain why I'm awake (again) after less than 7 hours sleep!).<br /><br />It's almost impossible to even sample just one chocolate each from all of the stands at the fair without going into chocolate overdose (even for me). So I stuck (mostly) to the chocolatiers that don't have London shops.<br /><br />Some personal highlights...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbO0F8HhU4caqno0P6LuWLIi3KyBcZbPqlsBae7YOTzT6BGnXI6ZAOgifRft4TWpMGoduM2uqbdYpoxSg0LpK5mdK9Mc_PrvB5HFGq0CxogPeYh3Zo9nYk3VYFYHW9TUtD9YQ/s1600-h/SL372375.JPG"><img style="text-align:left;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbO0F8HhU4caqno0P6LuWLIi3KyBcZbPqlsBae7YOTzT6BGnXI6ZAOgifRft4TWpMGoduM2uqbdYpoxSg0LpK5mdK9Mc_PrvB5HFGq0CxogPeYh3Zo9nYk3VYFYHW9TUtD9YQ/s200/SL372375.JPG" border="0" alt=""id="Chocolate"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpnx96FOQWjtoS8RDVoLy779ITZ2g5ZGrkG1vP87l92s-El72sXFYTNuvZFgepnUwLk_GSjcYHjhXlBtblmyWlVVh-Tx2H6dh5PCdCOvv-FabKzqRkO2OjSsCz3Qad3EOFMuH/s1600-h/SL372352.JPG"><img style="display:wrap; margin:10px auto 10px; text-align:center;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpnx96FOQWjtoS8RDVoLy779ITZ2g5ZGrkG1vP87l92s-El72sXFYTNuvZFgepnUwLk_GSjcYHjhXlBtblmyWlVVh-Tx2H6dh5PCdCOvv-FabKzqRkO2OjSsCz3Qad3EOFMuH/s200/SL372352.JPG" border="0" alt=""id="Chococo Chocolates" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGM_jL9YQjV_DbYIuNfbpoGzZ3q9kbWp-Ojg43BhziuRTU69iYT0YUP5sRFq5qTiVL81iwadM-Mn-s7j3vo_DuU39YJj8n3iaedY6h12xO0j-ZHIPxoae4WMgrVPGAXMuVFwc/s1600-h/SL372353.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGM_jL9YQjV_DbYIuNfbpoGzZ3q9kbWp-Ojg43BhziuRTU69iYT0YUP5sRFq5qTiVL81iwadM-Mn-s7j3vo_DuU39YJj8n3iaedY6h12xO0j-ZHIPxoae4WMgrVPGAXMuVFwc/s200/SL372353.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391225965295719410" /></a><br /><br /><a href="http://chococo.co.uk/">Chococo</a>'s White Chocolate with Berries was positively scrumptious. Like strawberries and cream, sweet, creamy chocolate offset by the sharp tang of dehydrated fruit. Moreish, and I'm not even a white chocolate fan unless it's baked into cookies, muffins or cakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJo3nGwdOwxGWuCyJouiqWO1dfUNT0u5FN1Bs1B-tBogUESKwAlP0RIEb4Kfyrlvp9y8ssWIIWlbwfh-0DWfNV9cMzCyp39zJP4VmFZauqESaBCReUvqfbXIayND8BKzntL1pP/s1600-h/SL372373.JPG"><img style="display:centre;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJo3nGwdOwxGWuCyJouiqWO1dfUNT0u5FN1Bs1B-tBogUESKwAlP0RIEb4Kfyrlvp9y8ssWIIWlbwfh-0DWfNV9cMzCyp39zJP4VmFZauqESaBCReUvqfbXIayND8BKzntL1pP/s200/SL372373.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391229602316567810" /></a><br /><a href="http://www.laudenchocolate.com/">Lauden Chocolate</a> Particularly their Rose & Lychee and their Passionfruit (superbly made, French-style chocolates).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDiH0sSGtSBHK7EBfNFB2ebEW-goMKnPo1YvIfnZt7C2FZTADo1Wgdlp29ioeb1YXDmJ3NXNwmHGh41siWQcOwJWzLA0StQX5NKjKRUozOcn1mETsIJGYAHMVWxn0e0_Xvd0r/s1600-h/SL372366.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDiH0sSGtSBHK7EBfNFB2ebEW-goMKnPo1YvIfnZt7C2FZTADo1Wgdlp29ioeb1YXDmJ3NXNwmHGh41siWQcOwJWzLA0StQX5NKjKRUozOcn1mETsIJGYAHMVWxn0e0_Xvd0r/s320/SL372366.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391255506102208226" /></a><br /><em>Askinosie Chocolate</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYFdq99p1HHW5iRTcoHlb3HqmMYjRrX7Oqr5qZiS-i16rnsniWjqSqMNK9iijHcVKnXkh3TCbXVJk3o0MBjv3VjgPkZwWLPwDd9TzfLpT_6GE8cswc62CVEndtsveMthW-X4y/s1600-h/SL372371.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYFdq99p1HHW5iRTcoHlb3HqmMYjRrX7Oqr5qZiS-i16rnsniWjqSqMNK9iijHcVKnXkh3TCbXVJk3o0MBjv3VjgPkZwWLPwDd9TzfLpT_6GE8cswc62CVEndtsveMthW-X4y/s320/SL372371.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391255515037523474" /></a><br /><em>Auberge du Chocolat new range</em><br /><br />The Ecuadorian chocolate from <a href="http://www.askinosie.com/">Askinosie</a> has strong liquoricey notes, a very unique chocolate, deliciously complex in its flavour. This chocolatier, Shawn Askinosie (read <a href="http://www.askinosie.com/">his story</a>, it's very sweet), from Springfield (Missouri, USA), also makes a white chocolate with goat's milk. The goat's milk made it a little too reminiscent of farmyard for me. I had a similar challenge with <a href="http://www.aubergechocolat.co.uk/">Auberge du Chocolat's</a> goat's milk caramel although it was a really interesting chocolate and very well made. Especially impressive when I learnt it was created by the 18yo son of this family business. They've just won some Gold Great Taste Awards too, but I didn't get to try those ones on this occasion. I'm sorry, a terrible failure on my part.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXItOyj9ol-jG6j9NyDFiv7dglp61uj2i6jid8rdKobWI9g3PfYzkCU6i_C7Z5anIuA_bIaTUR7G40W6MkADJ8oiUJXnzWgaXYfvRW66lELlwixQoXvFIjHQJbT5MYgey5zTV/s1600-h/SL372359.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXItOyj9ol-jG6j9NyDFiv7dglp61uj2i6jid8rdKobWI9g3PfYzkCU6i_C7Z5anIuA_bIaTUR7G40W6MkADJ8oiUJXnzWgaXYfvRW66lELlwixQoXvFIjHQJbT5MYgey5zTV/s200/SL372359.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391239384220293522" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoQ8oc6BWRXgztAIf7bkuZbQ_Dko6XNzm6k-OsZXy579b8smErngyRsDBv0T5PkHdAEZOR7N9VP05YcTYRb3MyiId1JRTDJ6KPXZpjWykr18ylUff4EJRD8cZ33E1av0hCA9o/s1600-h/SL372357.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoQ8oc6BWRXgztAIf7bkuZbQ_Dko6XNzm6k-OsZXy579b8smErngyRsDBv0T5PkHdAEZOR7N9VP05YcTYRb3MyiId1JRTDJ6KPXZpjWykr18ylUff4EJRD8cZ33E1av0hCA9o/s200/SL372357.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391239378748186370" /></a><br />Trish Deseine's chocolate cake (and she's giving away the recipe! AND you can buy the chocolate in bulk from her <em>at the show</em>!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwbgO2mF7mxcp87hSwn9TZyY_0JSKyCDo7UPARuFuEi5hzNouGBt-JBziogMeuYsjKYAH_x9A0m4G86JalW78sMuXNcfXAw5aMwGYVop55BKUROAcsaJLPhOiii7MClaiiKqV/s1600-h/SL372376.JPG"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwbgO2mF7mxcp87hSwn9TZyY_0JSKyCDo7UPARuFuEi5hzNouGBt-JBziogMeuYsjKYAH_x9A0m4G86JalW78sMuXNcfXAw5aMwGYVop55BKUROAcsaJLPhOiii7MClaiiKqV/s200/SL372376.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391229635837726402" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TFUFPkQwxvaZrMLDJPaMyGCBDxG1dfgKKkkhHUP6eYJ2-ZL329TxY_NoYqBZBHG-iBQZi7o5YLUW59sMYz-YvQNOcuekam577Qk_vqwV6ArbVjNRj2CNAZQlpdt99Uck6EXJ/s1600-h/SL372378.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TFUFPkQwxvaZrMLDJPaMyGCBDxG1dfgKKkkhHUP6eYJ2-ZL329TxY_NoYqBZBHG-iBQZi7o5YLUW59sMYz-YvQNOcuekam577Qk_vqwV6ArbVjNRj2CNAZQlpdt99Uck6EXJ/s200/SL372378.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391252239226166706" /></a><br />Paul Wayne-Gregory and his merry band (that's Stephen on the right) are delightfully entertaining and force-feeding people who come by their stand. Including another great passionfruit chocolate and a popping-rock praline. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPNLMLHa_ffGmXgKv0HGIkQ8jqlsguZNtCJUVcpoYUkuuatXw1Wxxk8ox-ffph7W9IU9IYmhLiq5zV_tAXZs1AQnYtVAhVZeOInOWepuQTJBxGxlKUlI61Iuhyd7sNS4sE-D4/s1600-h/SL372369.JPG"><img style="cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPNLMLHa_ffGmXgKv0HGIkQ8jqlsguZNtCJUVcpoYUkuuatXw1Wxxk8ox-ffph7W9IU9IYmhLiq5zV_tAXZs1AQnYtVAhVZeOInOWepuQTJBxGxlKUlI61Iuhyd7sNS4sE-D4/s200/SL372369.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391229610203579986" /></a><br /><a href="http://www.gorvettandstone.co.uk/">Gorvett & Stone</a> from Henley also do a popping candy chocolate, amongst other delicious truffles, my personal favourite still being the raspberry & black pepper (both in truffles and in bar format). It helps that they use fabulous quality couverture!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRnIzm48UNloIWgGBRdvmUzjNruWtg-6FnL89SRxKVlGTTmjMNNmnuGEBfYfcSgsco_tHWfKN6Iox34v_aSkSKlMMtxWLbt1hw_SxyUq0SnG7OfYqf2pj-CZP8FLNa7ATxjGI/s1600-h/SL372384.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRnIzm48UNloIWgGBRdvmUzjNruWtg-6FnL89SRxKVlGTTmjMNNmnuGEBfYfcSgsco_tHWfKN6Iox34v_aSkSKlMMtxWLbt1hw_SxyUq0SnG7OfYqf2pj-CZP8FLNa7ATxjGI/s320/SL372384.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391253354637776322" /></a><br />Another interesting find, a newcomer to the chocolate fair scene is DeAngelis. Made in Italy, but based in Hartfordshire and run by an Italian-Australian, this chocolate - like Askinosie - has only cacao beans and sugar but it hasn't been conched and refined to get the smooth chocolate that we know, it's crunchy with sugar crystals. Reminds me of the chocolate I bought in Guatemala last November (I really should post the pictures from that!). It was made with very good quality beans, though it is harder to identify this because the sugar doesn't merge into the cocoa in the same way. <br /><br />Finally, <a href="http://oohlalachocolaterie.com/bespoke-designer-chocolates/">Ooh La La Chocolaterie</a> with her very pretty chocolates. Try the whisky with raisins or the blackcurrant (or any, really).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW8eYJn-9SmoemDNPp8K7RP18sYpV0jVoE61uchESx7ayAcQqVBPvhrNR4stZR1Js6pRDGB5Oah-immvF19yNvBIMVVhMJv2Jj7WznO0GgK8t9ry5YPGX34szqt3czBKJLwPD/s1600-h/SL372355.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW8eYJn-9SmoemDNPp8K7RP18sYpV0jVoE61uchESx7ayAcQqVBPvhrNR4stZR1Js6pRDGB5Oah-immvF19yNvBIMVVhMJv2Jj7WznO0GgK8t9ry5YPGX34szqt3czBKJLwPD/s320/SL372355.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391255498608500562" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVW-n8ihd1KjXLrM5PQVjUK48XBHDzMPoDuZtGIY1ytNBtL_c0Yf-BtMMdyzp9L6lsZZqxT25BkOXkFI_9xFbNepHIdVxJfsIS4B0EpkOE2zd1yNjfjRAAi7o85gCJWJICtOr/s1600-h/SL372356.JPG"><img style="display:wrap; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVW-n8ihd1KjXLrM5PQVjUK48XBHDzMPoDuZtGIY1ytNBtL_c0Yf-BtMMdyzp9L6lsZZqxT25BkOXkFI_9xFbNepHIdVxJfsIS4B0EpkOE2zd1yNjfjRAAi7o85gCJWJICtOr/s320/SL372356.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5391255487682723122" /></a><br /><br /><br />I'm tempted to return but I must stay home and finalise preparations for next Saturday's sold out <a href="http://www.chocolateecstasytours.com/fulldaytour.htm">Full Day Chocolate Tour</a>! I hope you can make to Chocolate Unwrapped today, and tell them I sent you (it might get you an extra chocolate)! <br /><br />Happy Chocolating!Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-30659131916698165662009-10-08T20:35:00.009+00:002009-10-08T22:02:56.265+00:00Pierre Koffman Pop-Up Restaurant at SelfridgesOk, it's been 8 months since my last blog post. Forgive me, Father... Oh no, that's something else.<br /><br />I had lunch with food blogger and fellow twitterer Kavita of <a href="http://www.kaveyeats.blogspot.com">Kavey Eats</a> (you can read her fab review there!) today and I was inspired to write something about our incredible lunch as it felt like such a seminal moment in food history, being in the first slot of the first service open to the public of the legendary Pierre Koffman of Le Tante Claire fame. Three Michelin Stars (over and over) and come out of retirement, initially just for <a href="http://www.londonrestaurantfestival.com">London Restaurant Festival</a>, and extended twice (so far). <br /><br />If you've read this far, let me apologise now for the lack of links to other blogs on the side bar, it's something, now that I <em>may </em>have begun blogging again I will endeavour to fix quickly.<br /><br />So...<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_FUcFrsQaOzR3VzQDuoHj3NUdxSSJwzBuEtj7Ow99Lkndx8bJxeyggZd6vjuWez-P4KSgQchYUAVZbe3B_WKJDoBSZ5jWLGCvG-S1asdTsWa5YWFV0hHN_nVvxboRRbrYOzu/s1600-h/1P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_FUcFrsQaOzR3VzQDuoHj3NUdxSSJwzBuEtj7Ow99Lkndx8bJxeyggZd6vjuWez-P4KSgQchYUAVZbe3B_WKJDoBSZ5jWLGCvG-S1asdTsWa5YWFV0hHN_nVvxboRRbrYOzu/s320/1P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390340901663376098" /></a><br /><em>the Winter Wonderland entrance as you exit the dedicated lift</em><br /><br />The biggest pleasure of being at the Pierre Koffman pop-up restaurant was that despite the silver service (which was a little haphazard but, hey, it was the first full service to the public) there was a feeling of being part of a special family. A family of people who revered food and didn't want to miss tasting the legendary Pierre Koffman's cooking (including Charles Campion and some other people I recognised but couldn’t name). Given the lovely Kavita had managed to get the very first slot on the very first booking we were going to be amongst a group of people who were there because they cared to be a part of the food experience, rather than the groups of corporates so often seen in Michelin restaurants, who wouldn't know, or couldn't care what they were eating, as long as it comes with "a good red".<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GIiVf4r81RI3jyS0sS8iqAfAkOOkeylHJj1mUVhrhofDzAk2SL6VVtbLD8Gks6gopoSkK1KUXHyla3edKp1yucn53tUFKDfbWhiCUTcVY6XyOUOMFXloZ2gsx_qHP3hwIVCF/s1600-h/2P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GIiVf4r81RI3jyS0sS8iqAfAkOOkeylHJj1mUVhrhofDzAk2SL6VVtbLD8Gks6gopoSkK1KUXHyla3edKp1yucn53tUFKDfbWhiCUTcVY6XyOUOMFXloZ2gsx_qHP3hwIVCF/s320/2P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390340908951465106" /></a><br /><br />For a pop-up restaurant the fixtures look pretty permanent: glass panes, carpet... this ain't no ordinary tent. The (very loud) whisper is bookings will be extended again into November. The head staff were as excited to be there as the guests, there was a bustling, Christmas morning feeling to the experience; a slightly crazy, not-sure-where-to-look-next zinging with the thrill of anticipation of tastiness to come.<br /><br />And tastiness did come.<br /><br />Beginning with some doughy, still-warm bread.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7IHVi5DFCuhDt4O0T5bEW6FA_RE3O53u-_uQLakjYGAUSDgaiGyilJ0Sv93TDbX-712Y2IGy4R1JD6MDR2vDfZ2lPruyiVOpiXXhS-W_lt1sF91G2s2UuZY0F2Sy0vtaxuRA/s1600-h/3P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7IHVi5DFCuhDt4O0T5bEW6FA_RE3O53u-_uQLakjYGAUSDgaiGyilJ0Sv93TDbX-712Y2IGy4R1JD6MDR2vDfZ2lPruyiVOpiXXhS-W_lt1sF91G2s2UuZY0F2Sy0vtaxuRA/s320/3P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390340913853402354" /></a><br /><br />Our amuse bouche (which we first thought was our starter) was an incredibly flavoured, intensely reduced langoustine bisque with a potato foam (tasting exactly like an aerated, buttery Maris Piper mash). My how grateful I was that they didn't serve us the skewered ducks' hearts they served last night on <a href="http://www.thisislondon.co.uk/standard/article-23754032-catering-within-tent-koffmans-top-table-is-under-canvas.do">the practice run</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUGeVDLXOsgvYfavw8pwho5TEkLec_vqTIVHQ9BpFP7nQZR_DU1vl38YZKo7arKFQDr5gzF97IBDquISdRt_oMvQAInWtT7H6L3TDOjDKHWw81wrFgvHlLqnNBlGQgu5SVOsR/s1600-h/4P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUGeVDLXOsgvYfavw8pwho5TEkLec_vqTIVHQ9BpFP7nQZR_DU1vl38YZKo7arKFQDr5gzF97IBDquISdRt_oMvQAInWtT7H6L3TDOjDKHWw81wrFgvHlLqnNBlGQgu5SVOsR/s320/4P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390340921579587890" /></a><br /><br />Starters:<br /><br />My rather plain but perfectly executed langoustines with pressed leeks and truffle. (I couldn't really taste the truffle but, like the bisque, it was deliciously intensely flavoured). <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfuIP2q1ioCrR0Wm8fiOkY83X6v-3pbArXO1mZeoM0M4awpgMNVqiJdd1-AhyphenhyphennpPyLSJV7BlLQDtYCprpNF_8pr6S9Biyr6ANgQVcWNbFeUGeQEbiJYaTGN_3OPaF2VY-Vy-8/s1600-h/5P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfuIP2q1ioCrR0Wm8fiOkY83X6v-3pbArXO1mZeoM0M4awpgMNVqiJdd1-AhyphenhyphennpPyLSJV7BlLQDtYCprpNF_8pr6S9Biyr6ANgQVcWNbFeUGeQEbiJYaTGN_3OPaF2VY-Vy-8/s320/5P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390342637661547794" /></a><br /><br />Kavey's much more exciting (yep, major food envy) Cocktail of Scottish Lobster and Avocado with a Lemon Jelly (she describes it better <a href="http://kaveyeats.blogspot.com/2009/10/pierre-koffmans-pop-up-restaurant-at.html">here</a>): <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2X4eZDKu_QYW3bMvJrbeBC_Yfn9MC6klMs442bdl76d-qEOoAInmBXNTskcFYd27djAux65KW_lozaI6JGRCj5Nkb9cOl9-sLpZYxw4ewV_Aw5SvRbceg_JXV6n7-mRBajJ1l/s1600-h/6P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2X4eZDKu_QYW3bMvJrbeBC_Yfn9MC6klMs442bdl76d-qEOoAInmBXNTskcFYd27djAux65KW_lozaI6JGRCj5Nkb9cOl9-sLpZYxw4ewV_Aw5SvRbceg_JXV6n7-mRBajJ1l/s320/6P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390342646462808818" /></a><br /><br />My Pavè of Wild Seabass with an Artichoke Barigoule <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclROo5O2CfO-r8qbKJJytESajXoiijfAyCTnFpNKBB0z80ydoU0DEGt2IP0io6hPKEiuuIrhPGTyB1aGGXBs1KJDPhLz4j6jeIvw6xDvO4WwtRdiDy6X_aTIzbAJE7M2oumTK/s1600-h/7P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclROo5O2CfO-r8qbKJJytESajXoiijfAyCTnFpNKBB0z80ydoU0DEGt2IP0io6hPKEiuuIrhPGTyB1aGGXBs1KJDPhLz4j6jeIvw6xDvO4WwtRdiDy6X_aTIzbAJE7M2oumTK/s320/7P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390342653802581074" /></a><br />Well-cooked fish (although not the finest piece of sea bass I've ever had) and delicately marinated vegetables and the slow-roasted garlic and onions... oh, so well cared for, who knew carrots could taste like that? It was all appearances of simplicity but so obvious that so much more had gone into it.<br /><br />The INFAMOUS pig's trotters (Pig’s Trotter stuffed with Veal Sweetbreads and Morel Mushrooms). Gelatinous. That's the all-consuming word to describe the meaty unctuous mouthful that I sampled, reminiscent of slow-cooked pork belly, and even more, well, fatty. A delicate, buttery, buttery mash whipped to submission and floating in meaty, clarified jus was the perfect accompaniment. I was delighted Kavey ordered this dish because I was desperate to try it but I was never going to order <em>trotters</em>. Seriously, <em></em>trotters<em></em>?! Offal just does not seem a treat to fork out for. Ah, the margins that he must be able to make from this dish.<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx94CuqYPymAUaBSx_TDQPhK1U1Xxw15RkA6L0rN1hdgkUcciqyHsaq-D9K-x37wAdWDGhhu8F5wPw-xL7yvQaZTYAWfhcDyQ9wAbrNcY0dVAdNHgthWvFMHmI9jehmPJ7PmXw/s1600-h/8P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx94CuqYPymAUaBSx_TDQPhK1U1Xxw15RkA6L0rN1hdgkUcciqyHsaq-D9K-x37wAdWDGhhu8F5wPw-xL7yvQaZTYAWfhcDyQ9wAbrNcY0dVAdNHgthWvFMHmI9jehmPJ7PmXw/s320/8P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390342663925537138" /></a><br /><br />Finally pudding:<br /><br />Kavey was delighted with her pistachio souffle, which was prepared with precision, perfectly executed (and no easy task) but pistachio souffles don't really rock my boat. Where's the flavour? I like intensity, but that's me. And my apple tart on the other hand... oh my. Heaven, heaven, heaven.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvoE_mLvYOcEkfouPYnELM4YKLyyH_1wcOiaDSo_3w_favnR5RddO0jwIJ2cYK5fbBt7JtDpayBbHizf9t50Q0cTLWCpTiiFUgGMXnLkF21mfOBCI1fcq4XOs8NPxfK0GYTvS/s1600-h/9P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvoE_mLvYOcEkfouPYnELM4YKLyyH_1wcOiaDSo_3w_favnR5RddO0jwIJ2cYK5fbBt7JtDpayBbHizf9t50Q0cTLWCpTiiFUgGMXnLkF21mfOBCI1fcq4XOs8NPxfK0GYTvS/s320/9P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390342668877841490" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiBdV93mfT536gD2uE6whOFfrCgEI8dzYn0sE_uevaS9hS0Dg2dhFN-1Cswsi5GzEahNVP4jiBk50RHMMxlnv0QAIxIUbxg-1MNzb7V-1PFR2yji_aQHq0daDHRXIygIOMG2N/s1600-h/10P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiBdV93mfT536gD2uE6whOFfrCgEI8dzYn0sE_uevaS9hS0Dg2dhFN-1Cswsi5GzEahNVP4jiBk50RHMMxlnv0QAIxIUbxg-1MNzb7V-1PFR2yji_aQHq0daDHRXIygIOMG2N/s320/10P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390344162447731314" /></a><br /><br />We had to ask for our petit fours and I was slightly saddened that we didn't get two of each but seeing as we could barely eat half of what you can see, and eight hours later I am STILL full it's probably not a warranted complaint!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZMK8f9W2Ccs08cgwj1i49wTJH7CK2JuEHGZbgO4FHOLoFrlqqzp0nCZfkdPCmft7cWBXj-TOitg003EOe-rEFXPwaYC2cqoZZNdtURB0ej2I3bRzvcWX524CAy0d-RWMMd6p/s1600-h/11P.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZMK8f9W2Ccs08cgwj1i49wTJH7CK2JuEHGZbgO4FHOLoFrlqqzp0nCZfkdPCmft7cWBXj-TOitg003EOe-rEFXPwaYC2cqoZZNdtURB0ej2I3bRzvcWX524CAy0d-RWMMd6p/s320/11P.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390344170156006354" /></a><br /><br />William Curley's chocolate truffles were light and creamy and superb in their Amedei-goodness, as always. The madeleine was soaked with rum and dotted with raisins and far better than it looks.<br /><br />From our table we had several conversations with other guests and staff, probably attracted to talking to us as we were taking pictures of each course from every angle. It was thrilling to have one of the hostesses who I think may have been <em>the </em>Claire (as in <em>Le Tante Claire</em>, Pierre’s wife!) come and share with us - unsolicited - that the flour used in my incredible "apple pie" came especially from France, the only flour stretchy enough to make the croustade on top of the lightly cooked apple pieces that were embedded in the chewiest, most delicious caramel with a thin layer of pastry curled around it’s edges. On this trip to France, Pierre, according to our confidante, ate croustade every day. I can understand why.<br /><br />The staff were also happy to indulge our request to know what potatoes were used in the sea bass dish (Corte de gatte – Pink Fir Apple - if you were wondering, a fingerling, firm yellow variety from the South of France) and they even interrupted Pierre and Eric Chavot to have them sign menus for us both. I’m thrilled with my smiley face in a chef’s hat! <br /><br />£75 for three courses (and then the drinks and service) is certainly a lot, even in London, for a three course meal, even more so at lunch. We were pleasantly surprised to find that wine by the glass started at £4 (my single glass of Argentinean Fantasia white at £5 was delicious) and our teas were only £1.90 each. Refreshing after all the Ramsay restaurants I’ve been to recently where you can barely get a glass of wine for under £8.<br /><br />My only regret was not to be on a table of six so we could try every one of the dishes. Though, if they are extending the season...Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com3tag:blogger.com,1999:blog-29423414.post-74455401170220042412009-03-21T09:29:00.003+00:002009-03-21T10:22:44.026+00:00making browniesLast weekend I made brownies from the recipe in this month's Red magazine. Then I made them again with my amended recipe. It's going out in the newsletter I'm sending out today. After that I will try to put it on the website.<br /><br />The first batch were too cake-like but the second batch more intense. There's still some more tweaking to get my vision of the perfect brownie (which plenty of people already sell) but these are pretty darn good, nonetheless. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSczvWjgSKweYqAelCFl0REicMBEaBC02QVT2mvVqiMa-1nbo9puiuAVlnbcA_82g8H6XpUlnuhK2pUo-caTPGeRX7PfPCgKieOrA51GE79VxgBfV4AL60AHOiaPBOF7RQxPT/s1600-h/brownie+batter+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSczvWjgSKweYqAelCFl0REicMBEaBC02QVT2mvVqiMa-1nbo9puiuAVlnbcA_82g8H6XpUlnuhK2pUo-caTPGeRX7PfPCgKieOrA51GE79VxgBfV4AL60AHOiaPBOF7RQxPT/s320/brownie+batter+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315581706063973026" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE8dbr21qGe4DvPMzbNu0D57OJj8EyHbfYEn-pD49JhJ9mqzsUrpgIYLysoqjIPQRXG6lU5WUii5OZovqZ8VK4V9NVu3DoriM2PgxwdxQQPA27O7UBekXnUkFrF0vBt6wj1bt/s1600-h/brownie+batter.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE8dbr21qGe4DvPMzbNu0D57OJj8EyHbfYEn-pD49JhJ9mqzsUrpgIYLysoqjIPQRXG6lU5WUii5OZovqZ8VK4V9NVu3DoriM2PgxwdxQQPA27O7UBekXnUkFrF0vBt6wj1bt/s320/brownie+batter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315581714553371970" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrP35B3_V6Ofi0BShoVV39o0b69ycZKrYz4DYULy8KBXZK18TSuHUj-NKYl____rhqnbMXIHRfpoxTOfeCFxnoMhkMMHGaHJxOIpLd9ri3CE0GKKZGZCuU0lNO-BCjYLqw2eh/s1600-h/empty+bowl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrP35B3_V6Ofi0BShoVV39o0b69ycZKrYz4DYULy8KBXZK18TSuHUj-NKYl____rhqnbMXIHRfpoxTOfeCFxnoMhkMMHGaHJxOIpLd9ri3CE0GKKZGZCuU0lNO-BCjYLqw2eh/s320/empty+bowl.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315581712225064242" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9emKtAG4r_Sh-acSyEyBqT1PSUiWXkRllA2akuYy10E6c31EjqRex3HDwDZQBjTVlr_rxZlQtCyMKPeizlzVQH646m8VihZ3vMOQjqpP1kC59YYSxHl88KHZcUbeQNFVlZCQ/s1600-h/brownie+pre-baked.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9emKtAG4r_Sh-acSyEyBqT1PSUiWXkRllA2akuYy10E6c31EjqRex3HDwDZQBjTVlr_rxZlQtCyMKPeizlzVQH646m8VihZ3vMOQjqpP1kC59YYSxHl88KHZcUbeQNFVlZCQ/s320/brownie+pre-baked.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315581717362353778" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiij2Wi0Wuig64v049oEGlLdbjkhyZkzZCgYz3BbTLS9rfS7Mj0Q8ZIBVnJ1FJd3T8jO1TQmZ-8lpL434__RIB_O8VaJ6hnjdFXJVyu2EDBmuPpBALSwO4PALWZiIND4VHmJ4yE/s1600-h/brownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiij2Wi0Wuig64v049oEGlLdbjkhyZkzZCgYz3BbTLS9rfS7Mj0Q8ZIBVnJ1FJd3T8jO1TQmZ-8lpL434__RIB_O8VaJ6hnjdFXJVyu2EDBmuPpBALSwO4PALWZiIND4VHmJ4yE/s320/brownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315581721258408098" /></a>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-90356547466356655772009-03-09T21:50:00.004+00:002009-03-09T22:05:56.251+00:00Melt arrive at Selfridges<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgso4gPx-PBDi9XEYyYwjuYqspywRmgTxlNMvbb7JzVnUZRclG0ahvzICA5DlK4q6q3HR5q-saszki2cFWXPz-93R_Nx3Zz52nTVQeIqfVYQmaOHCTWs2RW5LT0-AlvGTPcRS1i/s1600-h/melt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgso4gPx-PBDi9XEYyYwjuYqspywRmgTxlNMvbb7JzVnUZRclG0ahvzICA5DlK4q6q3HR5q-saszki2cFWXPz-93R_Nx3Zz52nTVQeIqfVYQmaOHCTWs2RW5LT0-AlvGTPcRS1i/s320/melt.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5311309522984931442" /></a><br />OK, so I took this three weeks ago but am clearly having a productive evening from an e-commerce perspective (read: procrastinating overhauling the shopping cart system) so here you go!<br /><br />Melt opened a concession in Selfridges just before Valentine's Day (brave souls!). It's very pretty (as well as having fabulous chocolate). Go and check it out. While you're there pop in to Artisan du Chocolat's concession as well. It's great having great chocolate sold centrally.<br /><br />If anyone can teach me how to upload pictures straight from my BlackBerry to Blogger I will be sure to update this blog more regularly!<br /><br />If anyone can tell me how to send pictures straight from my BlackBerry to Blogger then I will be sure to update this blog more frequently!Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-26884249569992492522009-03-09T21:48:00.003+00:002009-03-09T21:50:20.221+00:00Jen S's chocolate tiramisu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFNZUBTIqh7GUAVymVOJ5Agd4896mUa-3anMsx0ofadggByt2IeE24n3V_F6WPoeQqKVifivDhNj_BFMTQZnWoLau8NGQvUUFI6WgoNQmhM93jJ0UJzqhQdayiKD_FOPwwqs5/s1600-h/tiramisu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFNZUBTIqh7GUAVymVOJ5Agd4896mUa-3anMsx0ofadggByt2IeE24n3V_F6WPoeQqKVifivDhNj_BFMTQZnWoLau8NGQvUUFI6WgoNQmhM93jJ0UJzqhQdayiKD_FOPwwqs5/s320/tiramisu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5311308400810121906" /></a><br /><br />It's a poor picture but you get the idea! Made by Jen S, one of the fabulous Chocolate Ecstasy chocolate guides.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-9601112232169433472009-02-14T10:28:00.000+00:002009-02-16T10:34:46.457+00:002009 Chocolate Awards announcedClick on the title to go to the detail. <br /><br />Sorry I've been a bit slow on the uptake of this! I didn't realise the date had passed.<br /><br />There isn't a big change from previous years. Amedei won Bean to Bar Award again (this time for No. 9). It was well-deserved. William Curley took the title of Chocolatier of the Year again. Also, well-deserved. He uses mostly Amedei, which helps, but they are superbly well-made chocolates too.<br /><br />Some newcomers taking away awards - including Golds - which is exciting. Most of what Amano (the new-ish bean-to-bar chocolatier from Utah, USA) entered was really impressive. Having participated in the judging I can now say that this is a great way to make your own selections of what chocolate to buy. No more spending money on poor quality chocolate with a fancy brand or fancy packaging! Though I would still encourage you to buy some of that chocolate if you pass by it and it attracts your attention - you never know whether you might discover the next best chocolate.<br /><br />Happy Valentine's Day!Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-5542271678025002252009-01-27T21:31:00.005+00:002009-01-27T21:51:07.917+00:00Chocolate Bars made by me (and friends)When we visited friends 10 days ago they had left over Manjari from a chocolate fountain they had at Christmas so we decided to experiment. We melted some and drizzled it on Booja Booja "ice cream". Sooo good. It went hard like a posh, grown-up version of Ice Magic.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dpv4JbXK0WuNemwa7FM7KhQcUYv_9p86Gw74ReXRdfjCmlTKu-5erdx5GJ59HiDlLNbgA9fWwLWgl14_KVdiuGK3kBUVbem9TKvtdWj3BtBdmJAFSUkDkqFry4ttYd8FUxEn/s1600-h/chocolate+bars+by+Jen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dpv4JbXK0WuNemwa7FM7KhQcUYv_9p86Gw74ReXRdfjCmlTKu-5erdx5GJ59HiDlLNbgA9fWwLWgl14_KVdiuGK3kBUVbem9TKvtdWj3BtBdmJAFSUkDkqFry4ttYd8FUxEn/s320/chocolate+bars+by+Jen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296091662026764562" /></a><br /><br />While we were eating this we discussed how much we like Paul Young's dark almond rochers and then decided (on a chocolate high) that we should experiment and make our own. There was no almonds in the house so we made a version with hazelnuts (toasted and sprinkled with pink himalaya salt). We made a version with goji berries and brazil nuts too. Not pretty, but delicious. Though if you're using Manjari it's hard to go wrong...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-91U2E84VrvQhHk51OVCxH8NA0GSM1XoD8cimSr8CUTwcFn8scwDDfXnlrkZhBGTgl_9p1AV-eK1fIzOYg-mXDEl_P59CWPzIzc3xiT8WwYmunmAoNna7LS4RmgZTmBOrSika/s1600-h/goji+chocolate+splats+by+Jen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-91U2E84VrvQhHk51OVCxH8NA0GSM1XoD8cimSr8CUTwcFn8scwDDfXnlrkZhBGTgl_9p1AV-eK1fIzOYg-mXDEl_P59CWPzIzc3xiT8WwYmunmAoNna7LS4RmgZTmBOrSika/s320/goji+chocolate+splats+by+Jen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296092451832089730" /></a>Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-19445740595813329312009-01-25T08:36:00.004+00:002009-01-25T10:04:48.672+00:00Alain Ducasse at the DorchesterIt's twelve hours since we finished our meal and I'm still not remotely hungry. We took the tasting menu last night at Alain Ducasse's restaurant at the Dorchester on Park Lane. It had all the Michelin touches - large tables, comfortable seats, gorgeous fittings, the champagne trolley, a selection of breads offered at regular intervals, two types of butter to enjoy them with, all the extra mini-courses and a little box (this time two small breakfast cakes) to take home. I'm glad I didn't eat much during the day, but I still think I probably ate three days worth of food in one sitting.<br /><br />All those little extra courses were the highlights really. Especially the cheese puffs to start, the olive bread, the bacon fougasse, the macarons, the chocolates (see below, served on a bar of actual chocolate) and the final palette cleanser of mango marinated in passionfruit topped with a quenelle of white cheese sorbet. It seemed strange to serve the maracons and chocolates as a pre-dessert and then offer the palette cleanser after an already rather palette cleansing dessert of pink grapefruit souffle and sorbet. <br /><br />The main dessert (pink grapefruit souffle with pink grapefruit sorbet):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNFqisFu9iXsCerLr2R8EZJ0paQdc-Uw92rzTbZDIYGPPBj-L9WRLhQawyGpRT6rllIU2qikPtTt8GotV39Nn8Bpj-FlEORoYPJaYBAFrhg1VdsEIJH4IQIsu3FQ1bGN3PHr3/s1600-h/alain+ducasse+souffle.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNFqisFu9iXsCerLr2R8EZJ0paQdc-Uw92rzTbZDIYGPPBj-L9WRLhQawyGpRT6rllIU2qikPtTt8GotV39Nn8Bpj-FlEORoYPJaYBAFrhg1VdsEIJH4IQIsu3FQ1bGN3PHr3/s320/alain+ducasse+souffle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295156883969546162" /></a><br /><br />Following our request for the bill a trolley of petit fours was wheeled to the table and proffered to us. After eating those divine cheese puffs, a flavoursome amuse bouche, an abundant variety of bread rolls with butter, the first dish of langoustines - bizarrely combined with gem lettuce, skinned tomato, bread crisps, a few green beans and sharp parmesan, this course did nothing for me -, then a seared scallop with apple and quince (again a strange balance of flavours and too sweet), gilt head bream with parsley jelly and parsley sauce and some well-cooked vegetables (I added salt and pepper to this dish which I never do), halibut with an excellent white wine sauce, prawns and greens (this was my favourite of the savoury courses and the only one I would go back to eat again), a plate of four cheeses with accompaniments ( a delicate goat cheese, a dull camembert, an excellent comte and an incredibly salty roquefort almost balanced by its accompaniment of pear chunks macerated in syrup), then all those sweet courses I have already mentioned, you can see why I wanted to turn down the tray of gorgeous minature cakes. Our waitress kindly made us a little bag of the caramels and nougats which I have hidden in my handbag because I can't bear to face yet. Overall the dinner was a great experience. If I was more flush I would consider going back for just the three course menu if it meant I got the lovely extras again. <a href="http://www.toptable.co.uk">Top Table</a> have 20% off the whole bill at the moment. It helps, but it's still a lot!<br /><br />The Chocolates before the dessert (these were wonderful, a milk praline and a plain dark ganache made with excellent chocolate):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB66O6Jjumm_bA1PIVLDTh0qNGCcjILTBlFoK7jYrJES1xbPEX0Ch7BiUNDM_snqw6QCu_wUmbQyJGZYkFcGt1YAbXj0kfQzVSRN4ODk531UmBrItkuX1mZlAdv7YsVwmJCiwb/s1600-h/alain+ducasse+chocolates.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB66O6Jjumm_bA1PIVLDTh0qNGCcjILTBlFoK7jYrJES1xbPEX0Ch7BiUNDM_snqw6QCu_wUmbQyJGZYkFcGt1YAbXj0kfQzVSRN4ODk531UmBrItkuX1mZlAdv7YsVwmJCiwb/s320/alain+ducasse+chocolates.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295156882642417570" /></a><br /><br />I have to write a real review now, for tibits on Heddon St, our meal on Friday night (and the best bircher muesli I've ever tried).Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com1tag:blogger.com,1999:blog-29423414.post-77414469148027492352009-01-23T13:21:00.001+00:002009-01-25T08:35:56.147+00:00Day 1 of the Chocolate AwardsThe first day was an interesting one. When these awards began 4 years ago all the judging was done in one day, now it's four. This being the first time I've been able to attend I was impressed with how well it was planned in order to be thorough, broad and objective. We sat at four tables, each with at least five people, and on every table was a head judge and a technical judge (I was the latter on my table - a fabulous group of women!). We each had a judging sheet giving marks out of ten for appearance, execution and mouthfeel and out of 20 for taste, with a total of 50, then we were to agree a separate score for the whole table as a team. Each chocolate entry was presented on a plain white plate and cut into quarters. A whole chocolate was on each plate to help in judging its appearance. Every chocolate was given a random three digit number which was written on the plate and what we used to record our scores and comments.<br /><br />The reason Day 1 was interesting is that any chocolatier who won even a bronze award had an automatic ticket to Day 2 of judging so the only chocolates we were seeing were new chocolatiers or ones that didn't make the grade last year. It started off well with the plain truffles but, frankly, went down hill from there. Today, however, should be a joy. Unfortunately the downside is that it is harder to show restraint!Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-89945564717628960642009-01-22T13:05:00.000+00:002009-01-22T13:17:35.337+00:00World Chocolate AwardsI'm smiling today. If you're wondering why I'm smiling it's because I am excited about the days ahead. This afternoon I am being a judge at the World Chocolate Awards, then return tomorrow afternoon for round 2. I'm reviewing a restaurant tomorrow night then going along to the chocolate tour on Saturday where I'm looking forward to meeting the fabulous author of the Chocolate Lovers' Club - Carole Matthews. Saturday evening I have a reservation for Alain Ducasse at the Dorchester, mentioned this week as a rising Michelin 3 Star in the 2009 guide. And next Thursday and Friday I'm back judging again, this time bars (today is filled chocolates). Love it. <br /><br />Last weekend I made chocolates with my friends. Will post pictures soon...Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-4736060441700959762008-12-27T12:21:00.002+00:002008-12-27T12:28:31.036+00:00Christmas Tequila CookiesMy friend sent me this a few days ago. It amused us over Christmas. I do like Christmas. I especially like it in the UK as Father Christmas seems to find me here! I love giving gifts, although the process of selecting them can sometimes be stressful trying to fit in so much shopping with the rest of life. Then there is the permission to eat copious quantities for several days running which is just glorious and even nicer when shared with people you care about. Obviously board games are the best thing to burn off all those calories, and ensure that if you haven't yet had a family argument then this will surely bring one on!<br /><br />While I haven't tried this recipe myself yet, my friend assures me this is a great recipe for Christmas, even better for New Year, but perfect anytime really! ;-)<br /><br /><strong>Christmas Tequila Cookies</strong><br /><br /> 1 cup dark brown sugar<br /> 1 cup (two sticks) butter<br /> 1 cup granulated sugar<br /> 4 large eggs<br /> 1 cup dried fruit (dried cranberries or raisins)<br /> 1 cup of chocolate chips<br /> 1 teaspoon baking soda<br /> 1 teaspoon salt<br /> 1 teaspoon fresh lemon juice<br /> 1 cup coarsely chopped walnuts or pecans<br /> 2 cups all purpose flour<br /> 1 bottle Jose Cuervo Tequila (silver or gold, as desired)<br /><br /> First, sample the Cuervo to check quality.<br /><br /> Take a large bowl. Check the Cuervo to be sure it is of the highest quality.<br /><br /> Pour another 4 ounces in a measuring cup and drink.<br /><br /> Turn on the electric mixer.<br /> Beat one cup of the butter in a large fluffy bowl.<br /> Add one teaspoon sugar. Beat again.<br /><br /> At this point, it is best to make sure the Cuervo is still OK. Try another 4 ounces, just in case.<br /><br /> Turn off the mixerer thingy. Break two leggs and add to the bowl and chuck in the cup of dried fruit, picking the frigging fruit off the floor.<br /><br /> Mix on the turner. If the fried druit gets stuck in the beaterers, just pry it loose with a screwdriver.<br /><br /> Sample the Cuervo to check for tonsisticity.<br /><br /> Next, sift 2 cups of salt or something.<br /><br /> Check the Jose Cuervo.<br /><br /> Now shift the lemon juice and strain your nuts.<br /> Add one table.<br /> Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over.<br /><br /> Don't forget to beat off the turner.<br /><br /> Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.<br /><br /> Cherry Mistmas.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-71924589478315193492008-12-16T11:43:00.003+00:002008-12-16T11:44:02.821+00:00Changes all aroundWhen I couldn't sleep Sunday night I made changes to my website (and business!) and last night I made changes to this blog. Trying to get in early on those New Year's resolutions.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0tag:blogger.com,1999:blog-29423414.post-82305650779173964162008-12-11T21:16:00.004+00:002009-01-15T23:24:37.964+00:00L'Atelier du Joel RobuchonThe only trouble with eating is that eventually you get full and then, sometimes, you have to wait a while before you eat again.<br /><br />I went to L'Atelier du Joel Robuchon for the pre-theatre dinner this evening (though, clearly, didn't go to the theatre afterwards this time). It was my first, long awaited visit there. For £19 for 2 courses or £25 for 3 (plus service) this was a fabulous taste of what they can do. There are only two options for each course and desserts are either a sweet dessert or single cheese with crackers.<br /><br />My friend and I exchanged gifts after we finished our meal and the waitress enquired as to whether we were celebrating Christmas and we told them birthdays as well. A few minutes later they brought out this plate: <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYkS5UVyyLKnnBJZjRcPQs5bF9lNoZr0QGh_xGp03ZqtkIwGpmIr10LiE_IM8NblsxT7lbWrAN8mfr_rPi-1LuZvELgMpQy7ePsSQpa03G6eDZLLq8hq92tpPASi7_RMW4Wn0/s1600-h/joel+robuchon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYkS5UVyyLKnnBJZjRcPQs5bF9lNoZr0QGh_xGp03ZqtkIwGpmIr10LiE_IM8NblsxT7lbWrAN8mfr_rPi-1LuZvELgMpQy7ePsSQpa03G6eDZLLq8hq92tpPASi7_RMW4Wn0/s320/joel+robuchon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5278646739807974850" /></a><br /><br />Isn't that pretty?! And so thoughtful. It was also the most divine tarte au citron I may ever have eaten. Mouth wateringly tart and delicate. Given we were full already (we couln't resist the Opera accompanied by lime and vodka sorbet) this mini portion shared between two was perfect. Incidentally, while the two components of the dessert I just mentioned were delicious, they had to be enjoyed separately as they were not remotely complementary. <br /><br />It was quite interesting they brought this birthday plate as I was lamenting that my birthday was passing with less and less fanfare with every year (mainly notable by fewer celebrations that included candles). I know this should be expected, and probably welcomed really. I am not complaining - I did have a wonderful extended Sunday lunch in a cosy pub with half of my closest friends which was actually pretty close to a perfect way to mark another year.<br /><br />I still feel so full. Tonight was the third of three (or more!) course meals this week. A fabulous, but oh-so-full week. Italian, Chinese and French. And I still have to post pictures of Guatemala!! Not to mention the fascinating shopping I did last week... I should probably fit a run into all of this eating somewhere as well.Jenniferhttp://www.blogger.com/profile/06110919990743401437noreply@blogger.com0